Seafood Boil

Ingredients

• 8 Mini Corn on the Cobs
• 1 pound of Peeled Shrimp
  
• 1 pound of Smoked Sausage
• 1 White Onion
• 4 Lemons
• 1 bag of Crawfish Boil Seasoning
• Diced Potatoes

Directions

1. Cut 2 of your 4 lemons into quarters. Slice the remaining into wedges and reserve the wedges for garnishing. 
2. Fill a pot with 12-16 cups of water depending on how much you are making. 
3. Add your 2 quartered lemons into the water and the 1 bag of crawfish seasoning and bring to a boil.
4. Once boiling, add your potatoes in and cook for 8 minutes,
5. After your potatoes have been boiling for 8 minutes, you can now add your sausage, shrimp and corn on the cob. 
6. Allow the food to boil for approximately 10 minutes to ensure your corn and potatoes finish. 
7. Once the food has boiled for 10 additional minutes, you can now remove the pot from the fire and allow it to set for 3-5 minutes.
8.  Next, once your pot has cooled off, you can now drain your food throughway drainer to remove all of the water in the pot. 
9. Using your remaining 2 lemons, you can squeeze the juice over your seafood if you would like then serve immediately. 

Source — Chris Swedburg's Kitchen
Prepared by Chris Swedburg
Louisiana Anthology
July 19, 2022

Water Muffins

Ingredients

• 4 tablespoons of yeast
• salt
• flour
• 1 pint of lukewarm water

Directions

1. Put 4 tablespoons of yeast into 1 pint of lukewarm water.
2. Add in a little bit of salt to the mixture while gradually sifting in flour, enough of the flour to make the batter thick.
3. Cover the pan up and set it in a warm place to rise.
4. Once it is light while the middle is hot, grease and set your muffin rings on it.
5. Butter them around the inside and put a ladle of the batter in each ring.
6. Bake them over a quick fire.
7. When setting them out on the table, do not take them out; you want to split them apart with your hands.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

A Nice White Cake

Ingredients

• 5 egg whites
• 1 cup of sugar 
• 3/4 cup of butter
• 2 cups of flour 
• 2 small teaspoons of Dixie baking powder 

Directions

1. Beat the whites of 5 eggs, very light.
2. Add 1 cup of sugar, 3/4 cups of butter, 2 cups of flour, and 2 small teaspoons of Dixie baking powder, mixing well. 
3. Bake into a small loaf.

Source — New Orleans Cook Book
Prepared by Allyson Foster
Louisiana Anthology
July 19, 2022

Flannel Cakes

Ingredients

• 2 lbs. of Flour
• 4 eggs
• 3 tablespoons of yeast
• 1 pint of milk
• teaspoon of salt

Directions

1. Sift 2 pounds of flour and mix a teaspoon of salt and set the pan before the fire to rise.
2. Warm the pint of milk and then stir into the flour.
3. To makes a stiff batter, beat the eggs gently and then stir them into the yeast.
4. Add the yeast and egg mixture to the batter.
5. Beat all of them together thoroughly, and if it is too stiff, add a little more warm milk.
6.  Cover the pan closely and then set it to rise near the fire.
7. Bake it when it is quite light; have the baking irons hot and grease them.
8. Pour a ladleful of the batter, and let it bake slowly.
9. Once the one side is done, flip it over to the other side.
10. Butter them and serve hot.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Cold Jelly Daube

Ingredients

• 4 lbs. of round of beef
• 3 pigs feet
• 8 calves feet
• 1 carrot
• 2 eggs
• salt
• pepper
• sprinkle of garlic
• 1 bay leaf
• 1 clove
• tablespoon of vinegar

Directions

1. Season the 4 lbs. of round of beef well with the salt, pepper, little of garlic, 1 bay leaf, and 1 clove.
2. Lard well through and through, and then sprinkle a tablespoon of vinegar on top.
3. Let stand for 24 hours.
4. Put the Daube in the pot with a small piece of the lard and cover it with a heavy cover.
5. Put it on a slow Fire, and let it smother for 4 hours.
6. Once it is done, uncover it and let it fry to a light brown and remove from fire.
7. In a separate pot, add the 3 pigs feet and 8 calves feet and bring to a boil.
8. At a steady boil, the meat will then separate from the bone.
9. Skim the top very well after the first boil.
10. About half an hour in, add 1 carrot.
11. Then slice in length and add it to the bottom of the bowl when Daube is served.
12. Break the 2 eggs, whites and shells should be beaten together and boiled with jelly briskly, and strain through a thick flannel or cloth.
13. Mix the Daube gravy with the jelly and let it rest for half an hour.
14. Set it in a cold place, once cold, take the lard from the top with a spoon, and with a round edge knife detach the daube, and place it on a round plate.
15. To avoid breaking the jelly, put a plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022

Chocolate Coca-Cola Cake

Ingredients

       Cake 

• 1 cup Coca-Cola
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) salted butter
• 1/3 cup Unsweetened Cocoa Powder
• 2 cups sugar
• 2 cups all purpose flour
• 2 eggs
• 1/2 cup buttermilk
• 1 tsp baking soda
• 2 tsp vanilla extract

        Frosting

• 1/4 cup unsweetened coca powder
• 1/2 cup (1stick) salted butter
• 1/4 cup Coca-Cola
• 3 cups powdered sugar
• 1 tsp vanilla extract

        

Directions

1. Preheat oven to 350 degrees Fahrenheit. Butter and flour a 13x9 cake pan. Set aside.
2. In a large bowl stir together sugar and flower. Set aside. 
3. In a saucepan, bring butter, Coca Cola, vegetable oil, and unsweetened  coca to a boil. 
4. Pour into the flower mixture and beat on medium low for about one minute.
5. Add eggs, buttermilk, baking soda and vanilla and beat for a another minute on medium speed.
6. Spread into the 13x9 prepared cake pan. Bake 30 minutes or until a toothpick comes out clean.
7. Preparing the frosting. In a saucepan over medium heat, bring butter, cocoa powder, and Coca Cola to JUST boiling.
8. Remove from the heat and whisk in powdered sugar and vanilla.
9. Pour over cake and spread quickly.
10. Allow the cake to cool.
11. Serve with vanilla ice cream and enjoy!
    

Prepared by Austin Irons
Louisiana Anthology
July 19, 2022

Roast Beef and Yorkshire Pudding

Ingredients

• Rib roast 
• Beef suet 
• 3 eggs 
• 1 pint sweet milk 
• 3 rounded tablespoons of flour 
• salt and pepper

Directions

1. Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet.
2. On top and around in pan place pieces of suet.
3. With these drippings baste every ten minutes, adding no water at all.
4. For rare beef, allow 15 minutes to the pound; well done, 20 minutes.
5. Within 20 minutes of serving remove roast.
6. Pour all drippings into a can for future use except about two tablespoonful. 
7.  Into the two tablespoons pour the pudding. 
8. For the pudding, beat three eggs together well.
9. To this add a pint of sweet milk.
10.  Add 3 rounded tablespoons of flour measured before sifting.
11.  Add salt and pepper to taste.
12. Cook until set.
13. Cut in squares and serve around roast. 

This is the real old English roast-beef, and if basted properly, is very delicious.

Source —  New Orleans Cook Book
Prepared by Austin Irons
Louisiana Anthology
July 19, 2022