Flannel Cakes Without Yeast

Ingredients

• One quart of buttermilk
• One quart of wheat flour
• One and half tablespoon of unsalted butter
• Two tablespoons of soda water

Directions

1. Combine all ingredients into a mixing bow and mix well.
2. Preheat a griddle or a pan; Pan-medium-low heat, griddle- medium or 300℉.
3. Pour on griddle like a pancake or into rings and cook until each side is golden brown.
4. Serve plain or with syrup.

— Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

Fare or Stuffing

Ingredients

• Two bunches of spinach
• Whole chicken but only white meat
• One calf's brain
• Eight Eggs
• Half a cup of olive oil
• One tablespoon of water
• Six tablespoons of salt
• Six tablespoons of pepper
• Two cups of flour
• Half a cup of parmesan cheese
• Daube gravy

Directions

1. Boil and clean the calf's brain and set aside.
2.  Roast or boil whole chicken to preferred method. Pull all the white meat pieces off (breast and wings).
3. Chop white meat and place into mixing bowl.
4. Boil the spinach and chop finely and add to mixing bowl.
5. Add calf's brain.
6. Add 6 raw eggs, salt, pepper, and olive oil and mix very well.
7.  In a separate bowl add 2 eggs, water, and flour and mix .
8. Take this and roll it out thinly.
9.  Place the contents of the other bowl on top.
10. Fold in half twice and cut into smalls squares.
11. Fold in half twice and cut into smalls squares.
12. Placed the boiled pieces into a deep dish and sprinkle parmesan cheese on top. Add daube gravy and another layer of the other square. Continue this process until complete. Serve hot.
    

    — Christian Woman's Exchange

Source — Creole Cookery Book
Prepared by Nathan Compton
Louisiana Anthology
March 25, 2022

  

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