Lemon Sherbet

Ingredients

• 10 Lemons
  
• 3 quarts of Water
• 2.5 pounds of sugar
• 3 Eggs

Directions

1. To make a gallon of Lemon Sherbet, you will need to gather at least 10 lemons. (More than 10 if the lemons are small.)
2. Measure 3 quarts of cold water and sweeten the water by adding 2.5 of loaf sugar to the cold water.
3. Next, beat the whites of the three eggs and add a pinch sugar to the eggs.
4. After mixing the sugar and egg whites, you can now stir the eggs and sugar into the the sweetened water mix.
5. Once you have mixed the lemon, water, sugar and eggs, you may then place the mixture in a bowl into the freezer. Surround the bowl with ice and salt to freeze.
6. Pineapple and orange sherbet could be made the same way if you substitute the lemons for pineapple or oranges. 

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

Stuffed Pepper

 

Ingredients

• One half bell pepper
• One half green pepper
• Any cut of beef
• Two small tomatoes
• One half cup of rice
• Tablespoon of butter
• Sprig of parsley
• Salt
• Pepper

Directions

1. Cut bell pepper in half.
2. Clean out the core and seeds to create a hallow pepper.
3. Chop up the other half of the bell pepper and tomatoes.
4. Mix the chopped bell pepper, tomatoes, rice, salt, and pepper together well.
5. Stuff pepper with the mixed ingredients.
6. Set stuffed pepper in a pan with water, butter, and parsley.
7. Bake pepper until peppers are tender and brown.

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

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