Red Beans and Rice

Ingredients

• 
  1 pound of red kidney beans
• Kosher salt
• 1 tablespoon of vegetable oil or lard
• 1 pound of cooked andouille sausage
• 1 large onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 4 ribs celery, finely chopped
• 4 medium cloves garlic, minced
• 1/2 teaspoons to 1 tablespoon ground cayenne pepper
• 1 teaspoon ground sage
• Freshly ground black pepper
• 1 smoked ham hock
• 8 ounces of pickled pork shoulder or rind
• 4 sprigs
• 3 bay leaves
• Hot sauce
• Cider vinegar
• Cooked white rice

Directions

1. Place beans in a large bowl and cover with 6 cups of cold water.
2. Add 2 tablespoons of kosher salt and stir until dissolved.
3. Set aside at room temperature for 8 to 16 hours.
4. Drain and rinse.
5. In a large Dutch oven, heat oil or lard over medium-high heat until shimmering.
6. Add andouille and cook, stirring, until lightly browned, about 5 minutes.
7. Add onion, bell pepper and celery.
8. Season with salt and cook, stirring, until vegetables have softened are are just starting to brown around the edges, about 8 minutes.
9. Add garlic and cook, stirring, until fragrant, about 45 seconds.
10. Add cayenne pepper, sage, and 10 to 12 grinds of fresh black pepper.
11. Cook, stirring, until fragrant, about 30 seconds.
12. Add beans, along with enough water to cover by about 2 inches, ham hock, pickled pork, thyme, and bay leaves.
13. Bring to a boil and reduce to a bare simmer.
14. Cover and cook until beans are completely tender, about 1 1/2 to 2 1/2 hours.
15. Remove lid and continue to cook, stirring, until liquid has thickened and turned creamy, about 20 minutes.
16. Serve red beans over steamed white rice.
    

Source — Serious Eats
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Green Pea Soup

Ingredients

• 
  1 pint of sweet milk
• 1 spoon of butter
• 2 tablespoons of rolled cracker crumbs

Directions

1. Place the peas over the fire in a little water and stew till soft.
2. Add the hot milk and butter with a small spoonful of sugar or condensed milk.
3. Season with salt and pepper.
4. Put in the cracker crumbs and serve.
   

— Mrs. A.C. King.

Source — New Orleans Cook Book
Prepared by Makayla Ferreyros
Louisiana Anthology
March 26, 2022

Potato Soup

Ingredients

• 6 bacon strips, diced 
• 3 cups cubed peeled tomatoes 
• One small carrot, grated 
• 1/2 cup chopped onion
• 1 tablespoon dried parsley flakes 
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of celery seed
• 1 can chicken broth (14.5 oz)
• 3 tablespoons all-purpose flour
• 3 cups 2% milk
• 8 oz Velveeta, cubbed
• 2 green onions thinly sliced, optional

        — Taste of Home

Directions

1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings.
2. Add vegetables, seasonings and broth; bring to a boil. 
3. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
4. Mix flour and milk until smooth; stir into soup. 
5. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. 
6. Stir in cheese until melted. If desired, serve with green onions.

Source — Taste of Home
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Watermelon Cake

Ingredients

• 1 1/2 cups of sugar
• Four egg whites
• 1/2 cup sweet milk
• 1/2 cup butter
• 2 cups of flour
• 1 full teaspoon of Dixie baking powder
• 1 1/2 cup pink sugar
• 1/2 cup sour milk
• Rose water
• 1/4 pound of raisins 
• 
  

Directions

1. Cream butter and sugar well together, then add the milk, afterward stir in a little flour, then a little egg, and so on until all the ingredients are added.

2. Then take 11⁄2 cups of pink sugar (any good confectioner can supply it) 1⁄2 cup sour milk, 2 cups flour, 1 teaspoonful Dixie baking powder.

3. Flavor the pink part with anything you prefer, rose water is much used. Seed 1⁄4 pound of good raisins, rub well in the flour, to prevent them from sinking.
4. After the dough of both kinds is ready, spread the bottom and sides of the pan with the white dough; fill up with the pink, leaving enough of the white to cover over top entirely. Bake carefully. Be sure it is well done before removing it from the pan.
— Mrs. Florence E. Russ.

Source — New Orleans Cook Book

Prepared by Lexi Wilkerson

Louisiana Anthology

March 26, 2022

 

Beaten Biscuit

Ingredients

• One quart flour 
• One tablespoon lard
• One good teaspoon of salt
• Sweet milk

Directions

1. Combine flour, lard, salt, and sweet milk sufficient to make a stiff dough.
2. Beat the mixture or roll through a dough kneader until the dough blisters and pops. 

             — Mrs. W. H. LaPrade

 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Lemon Sherbert

Ingredients

• Two-thirds condensed milk
• 3 lemons (juice and grated rind)
• Sugar to taste
• 2 egg whites
• Water to fill the can

Directions

1. Add condensed milk, lemons, and sugar to the bowl.
2. Beat 2 eggs put in milk/lemon/sugar mixture when almost frozen.
3. Add water to top off the 1/2 gallon can.
4. Then freeze.

        — Mrs. F. R. H. 

Source — New Orleans Cook Book
Prepared by Lexi Wilkerson
Louisiana Anthology
March 26, 2022

Apple Compote

Ingredients

• Six sour apples
• 3/4 of sugar
• water

Directions    

1. Make syrup by boiling 3/4 sugar and 1 cup of water.
2. Remove the core of the 6 sour apples.
3. Add apples to the boiling syrup.
4. Boil for half an hour, or until transparent.
5. Serve

Source–La Cuisine Creole

Prepared by Laterica Wright
Louisiana Anthology
March 26, 2022