Miner's Pie

Ingredients

• One and a half tablespoon of Olive Oil
• One chopped yellow onion
• One large leek cut in half and into three quarter inch pieces
• One bay leaf
• Five tablespoons of kosher salt
• Two pounds of ground beef
• Three tablespoons of flour
• Three cloves of garlic chopped finely
• Two teaspoons of thyme chopped finely
• Four tablespoons of tomato paste
• Half a cup of Indian pale ale
• One cup of chicken broth
• Three quarters a cup of corn
• Three quarters a cup of peas
• One quarter of parsley chopped finely
• Five tablespoons of black pepper
• Three pounds of russet potatoes peeled and cut into one inch chunks
• Three tablespoons of unsalted butter
• Two thirds a cup whole milk
• One third a cup of parmesan cheese
• Two eggs beaten
• Three quarters a cup of monterey jack

Directions

1.  In a very large skillet warm olive oil. Add onion, leek, bay leaf, and 1/2 tsp salt. stir frequently  until softened.
2. Add ground beef until browned at medium-high heat.
3.  Add garlic, thyme, bay leaf, and tomato paste and cook stirring constantly for about 3 minutes.
4.  Lower heat to medium, and add flour. Cook for 3 minutes stirring constantly.
5. Add the Indian pale ale, broth and 1 tbsp salt.  Bring to a simmer for about 15 minutes, making sure to stir and scrap the pan.
6. Remove bay leaf and add corn, peas, parsley and set aside to cool off.  make sure to mix well and add to a deep dish, broiler safe pan. spread evenly.
7. Preheat oven to 450℉.
8.  Boil potatoes. Once tender, remove and strain.
9. Add milk, butter, and 1 1/2 tbsp of salt and pepper and mix well. Let cool.
10. Add eggs and mix well.
11. Layer potatoes on top of the meat in the pan. Sprinkle a mixture of the monterey jack and parmesan cheese on top. Place in oven for 20 minutes.

12. Remove from oven and let it rest for 15 Minutes. Serve as you please!

    —Kyle Newman, Jon Peterson, Michael Witwer

Source — Dungeons and Dragons Cookbook 
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Potato Bread

Ingredients

• One cup of warm water (One hundred ten degrees Fahrenheit)
• One cup yeast or half a cup of active dry yeast
• Six moderate sized potatoes
• Two teaspoons of kosher salt
• 
  Six cups of flour

Directions

1. 
   Skin all potatoes.
2. Boil potatoes in a pot until extremely tender. Then strain them in a strainer, mash them, and set aside to cool.
3. Add yeast to the water and let it sit for 10 minutes.
4. Mix yeast and water mixture into the mashed potatoes.
5. Slowly add flour, 1/2 a cup at a time, and mix together. (use a mixer for the first
   part).*After 2 cups swap to using your hands to mix the flour in. Cover hands in flour before*
6. After mixing cover and let it sit for 2 hours.
7. Preheat oven to 350℉.
8. Press dough down and knead a couple times.
9. Cut bread into even amounts, rub olive oil on bread, and place into cooking pans (this based on the size of the pans you wish to use).
10. Place the bread(s) into the oven for 35-55 minutes.
11. Remove the bread and let it rest for 15 minutes.
12. Cut into slices and enjoy!

—Christian Women's Exchange

Source — Creole Cookery Book

Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Stewed Summer Squash

Ingredients

• Squash
• Small piece of butter
• 1 Gill (1/2 cup) of cream
• Dash of salt
• Dash of pepper

Directions

1. Gather squash when its young and tender.
2. Peel, slice them up, and take out the seeds.
3. Put the squash into a pot of water and boil rapidly until tender.
4. Drain the squash with a colander.
5. Mash the squash with a spoon (wooden) and put the pulp into a stew pan.
6. Add the butter, cream, salt, and pepper to the pulp. 
7. Cook and stir constantly until the squash is dry.
8. Serve very hot.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Rolls for Breakfast

Ingredients

• 1 quart (4 cups) of flour
• 1/2 pint (1 cup) of milk
• 2 well-beaten eggs
• 1/2 cup of yeast
• 2 tablespoons of butter
• Spoonful of salt

Directions

1. Sift the flour, milk, salt, eggs, and yeast together.
2. Mix it well, cover it, and sit in a warm place overnight to rise.
3. Next morning, add the butter and work into the dough.
4. Mold dough into rolls.
5. Rub a little butter over each roll and bake.
   

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Toast Water

Ingredients

• 2-3 slices from loaf of wheat bread
• 1 to 1.5 pint of hot water
• Sugar (optional)

Directions

1. Cut 2 or 3 slices of from loaf of wheat bread.
2. Toast them until very brown.
3. Put the hot slices of bread into a small pitcher.
4. Pour hot water on top of bread.
5. If desired, add sugar (better without sugar if stomach is upset).

Source — La Cuisine Creole
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Chocolate Gravy and Biscuits

Ingredients

• Homemade buttermilk biscuits (1 can of biscuits)
• 2 tablespoons of butter
• 2 tablespoons of unsweetened cocoa (Hershey's)
• 3 tablespoons of all-purpose flour
• 4 tablespoons of granulated sugar
• 2 cups of milk
• Pinch of kosher salt
• 1 teaspoon of pure vanilla extract

Directions

1. Bake homemade or can of biscuits in oven.
2. In medium pan, whisk the flour, cocoa, salt, and sugar until mixed well.
3. Put pan on medium high then slowly whisk in milk until it is blended well.
4. Mix in all of the milk and allow the mixture to bubble and thicken.
5. Whisk in the butter.
6. Remove from heat and stir in the vanilla extract.
7. Split biscuits and pour chocolate gravy on top.
   

Source — Deep South Dish
Prepared by Tiffany Wyse
Louisiana Anthology
March 28, 2022

Apple and Purple Onion Slaw

Ingredients

• 1 bag of Tri-Color Coleslaw
• 1 large apple
• 1/2 head of purple onion
• 3/4 cup of mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and freshly ground pepper

Directions

1. Combine the mayonnaise, apple cider vinegar, honey, salt and pepper in a large bowl.
2. Slice the apple and purple onion into thin shreds. 
3. Add sliced apple and onions and the bag of coleslaw into the large bowl.
4. Toss the dressing and apple slaw together.
5. Refrigerate before serving and enjoy!

Source — Caroline Cone
Prepared by Caroline Cone
Louisiana Anthology
March 28, 2022