Stuffed Eggs

Ingredients

• 
  Eight eggs
• Two teaspoons of butter
• One cucumber
• Salt
• Pepper

Directions

1. Boil eggs.
2. Chill eggs.
3. Cut eggs in half carefully so the whites are not damaged beyond the cut.
4. Take yolks out and mash yolks with melted butter and finely chopped cucumbers.
5. Salt and pepper to taste.

Source — New Orleans Cook Book
Prepared by Ryan Phillpott
Louisiana Anthology
July 18, 2022

Rice Cakes

Ingredients

• 1 pint of Rice
  
• 1 teacup of Flour
• 2 Eggs
• 1/2 cup of Milk
• 1 tablespoon of Butter

Directions

1. Boil 1 pint of rice until the rice is soft.
2. After boiling the pint of rice; add 1 teacup of flour, 2 well beaten eggs, a pinch of salt and slowly add milk until you have reached a desirable thickness of batter.
3. Once all of those ingredients are mixed together,  add 1 tablespoon of melted butter or lard and mix the batter again.
4. Following the addition of butter, scoop out decent size portions on to a baking griddle and bake the cakes on there until the cakes are cooked through. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022

Shrimp and Grits

 

Shrimp and Grits

Ingredients

• Shrimp
• Old Fashion Quaker Grits
• Butter
• Any spices

Directions

1. Bring water to boil and add a teaspoon of salt
2. Pour one serving of Quaker Grits into water and wisk until fully cooked
3. Turn grits all the way down and let sit
4. Add butter to a sauce pan and stir around until butter is lathered
5. Place 10 shrimp into fully buttered pan
6. Cook on high for 10 minutes
7. Add shrimp to your grits and you are ready to serve

Source —Kittisubcharoen Cookbook 
Prepared by Thanapol Kittisubcharoen
July 16, 2019

A Plain Way to Cook a Turkey by Roasting

A Plain Way to Cook a Turkey by Roasting

Ingredients

• Turkey
• Butter
• Flour

Directions

1. Make a dressing to suit you; there are several to choose from in this book, made from bread, or forcemeat.
2. Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven.
3. Let the fire be slow at first, and hotter as it begins to cook.
4. Baste frequently with butter.
5. When the turkey is well plumped up, and the steam draws toward the fire, it is nearly done.
6. Dredge again with flour
7. Baste with more butter until it is a nice brown.
8. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.

Source — la Cuisine Creole
Prepared by F. F. Hansel & Bro ., Ltd
Louisiana Anthology
July 17, 2022

Bacon Ranch Chicken Taquitos

Ingredients

• 1 (8 ounce) package of cream cheese
• 12 slices of cooked, crumbled bacon
• 4 cups of cooked, shredded chicken
• 1 (1 ounce) packet of dry ranch dressing mix
• 2 cups of monterey jack cheese
• 20 flour tortillas
• Salt 
• Nonstick cooking spray

Directions

1. Preheat the oven to 425 degrees.
2. Cover a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray.
3. Mix cream cheese, bacon, chicken, monterey jack cheese, and dry ranch dressing mix in a large bowl. Mix well!
4. Spoon 2-3 tablespoons of mixture onto a flour tortilla and roll it up.
5. Place taquito seam side down onto the baking sheet.
6. Repeat until all filling is used.
7. Spray the tops of the taquitos with nonstick cooking spray.
8. Sprinkle salt over the top of the taquitos.
9. Cook in the oven for 15-20 minutes or until the tops and/or edges are golden.

Source — My Mom

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Cold Meat, to serve

 Ingredients 

• Cold roast beef
• Gravy
• 2 tablespoons of wine or catsup
• Water
• Butter
• Browned flour
• Sliced leek (optional)
• Parsley (optional)

Directions

Gravy

1. Add hot water, a good bit of butter, and wine or catsup into a pot.
2. Add a spoonful of browned flour into the pot.
3. Let it stew gently.
4. Add it on top of meat.

Meat

1. Cut cold roast beef into slices.
2. Put slices onto a plate.
3. Pour enough gravy to cover the meat.

• If liked, add sliced leek and parsley.
• Good served with mashed potatoes

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022

Maigre, without Meat

Ingredients

• ½ lb butter
• 6 onions
• 2 heads of celery
• ½ head of white cabbage
• Parsley
• 3 rolled crackers
• 8 cups of milk and/or water
• 2 eggs

Directions

1. Melt butter in a stewpan.
2. Slice and chop onions, celery, white cabbage, and parsley.
3. Add chopped onions, celery, white cabbage, and parsley into the stewpan.
4. Let boil for 20 minutes.
5. Stir in rolled crackers.
6. Boil 8 cups of water or milk. If desired, mix the milk and water to your liking just as long as you only use 8 cups.
7. Add boiled water and/or milk to the stewpan.
8. Allow to boil up gently for 30 minutes.
9. Take off the stove.
10. Beat eggs well and add to stewpan.
11. Immediately after adding the eggs.

Source — La Cuisine Creole

Prepared by Chiara Digilormo

Louisiana Anthology

July 17, 2022