Pickled Lemons

Ingredients

• 6 Large Lemons
• 1 lb. Salt
• 6 large cloves of garlic- diced
• 2 oz. Horseradish- thinly sliced
• 1/2 oz of whole cloves, mace, nutmeg and cayenne
• 2 oz. Flour of mustard
• 2 qts. vinegar (white or apple cider)

Directions

1. Wipe down lemons, and place in a medium-large pot.
2. Cover lemons in salt, garlic, horseradish, seasoning blend, flour of mustard, and vinegar.
3. Add enough water to barely cover the ingredients.
4. Once brought to a low boil, maintain this for 15-20 minutes, or until lemons are tender. 
5. Remove from heat and allow to cool while remaining covered. Once cooled, place in jar and seal.
6. Keep jar nearby, and closed. Stir daily for 6 weeks before use. 

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 19, 2022

Green Tomato Soy

Ingredients

• ~20 lbs green tomatoes
• 12-18 white onions
• Salt
• White Vinegar
• Sugar
• Olive Oil
• 1 bottle of mustard 
• Black Pepper 
• Mace
• Whole cloves
• Whole allspice
• Black Peppercorns
• Mustard Seed
• Coriander
• Celery seed

Directions

1. Slice the tomatoes and onions thinly.
2. Place them in jars in alternating layers with a Tbs of salt between each layer. 
3. Wait 24 hours.
4. Mix mustard with vinegar.
5. 'Bruise' spices by lightly pounding them before use.
6. Mix spices evenly.
7. Pour off water and then boil the contents of the jars in vinegar in a large pot for 10-15 minutes.
8. Place them in jars again: layering tomatoes and onions, spice blend, a little sugar and a Tbs of olive oil until each jar is just shy of being filled. Each jar needs approximately a 1/4 - 1/2 inch 'headspace' between the top of the contents and the jars lid. 
9. Pour mustard & vinegar mixture over each jar to cover the contents.
10. Store for 2-3 years safely in cool dark space, and enjoy within 1 week of opening from the refrigerator.

Source — Creole Cookery Book
Prepared by Connor Haskins
Louisiana Anthology
July 17, 2022

Potato Salad

Ingredients

• ~1.5 lbs. red potatoes- Chopped
  
• 
  ~1.5 lbs sweet potatoes- Chopped
• 
  
  
  
  
• 2-4 eggs
• 1 bunch of green onions- diced
• 
  
  
  
  
• 1/2 yellow onion- diced
• 
  
  
  
  
  
  
  
• 1 bell pepper- diced
• 
  
  
  
  
• 1 poblano- diced
• 
  
  
  
  
• 1 thumb of ginger- diced
• 
  
  
  
  
• 2-3 Tbs of rendered pork fat
• 3 Tbs. Olive oil
• 2 Tbs soy sauce
• 1.5 Tbs vinegar
• 3 large garlic cloves- diced
• 
  
  
  
  
• 2 Tbs mustard
• 2 tsp Worcestershire
• Paprika
• Cayenne
• Cumin
• White and Black pepper
• Oregano, thyme, sage  
• Salt to taste

Directions

1. Boil half the potatoes and bake the other half until tender. And let cool
2. Boil eggs soft (6.5 minutes of boiling) and split in half to extract yolk into large bowl. 
3. Chop cooked whites and add to bowl
4. Add rendered pork fat, mustard, soy sauce, herbs and spices, Worcestershire, olive oil, and vinegar before mixing thoroughly and vigorously
5. Sautee 1/2 diced vegetables and garlic in medium-large saucepan. When done, let cool and then add to sauce mixture from above. 
6. Mix potatoes into large bowl until sauce is thoroughly distributed. Add additional olive oil/mustard/water to thin out the sauce mixture. 

Source — Ideas Unlimited LLC. 
Prepared by Connor Haskins
Louisiana Anthology
July 17, 20122

Parmesan Crusted Chicken

Ingredients

• 1/2 cup mayo
• 1/4 cup parmesan cheese
• 4 boneless, skinless chicken breast
  
• 4 teaspoons breadcrumbs

Directions

1. Preheat oven to 425 degrees.
2. Mix 1/2 cup mayo with 1/4 cup parmesan cheese to make spread.
3. Put an even coat of the spread on all pieces of chicken.
4. Sprinkle 4 teaspoons evenly across all chicken.
5. Place in oven on baking sheet at 425 degrees for 20 minutes or until cooked thoroughly.

Source — Me
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022

Cold Fowls

Ingredients

• Cold Fowl
• 1/2 pound Ham
• 1/2 pound tongue
• 2 tablespoons parsley

Directions

1. Prepare Fowl by making clean and precise cuts with a short knife on the breast.
2. Place well cut slices of breast in desired arrangement on the center of the dish.
3. Place a layer of ham and tongue in alternating pieces around the edge of the dish.
4. Garnish dish with desired amount of parsley.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20,2022

Fish a la crême

Ingredients

• 1 cup salt
• 1 quart cream
• 1 quart milk
• 4 eggs
• 1 onion
• 1/2 tablespoon parsley
• 3 tablespoons flour
• 1/4 pound clarified butter
• 1 cup bread crumbs

Directions

1. Boil the fish being used with salt and seperate from bone.
2. Boil 1 quart of cream and 1 cup o milk with 4 egg yolks beaten in seprate from fish.
3. Add 1 diced onion and 1/2 tablespoon  parsley.
4. Once boiled, strain the cream, return to heat, and when boiling add 3 tablespoons flour.
5. Once smooth add 1/4 pounds of clarified butter (a little more if not made with cream).
6. Butter a deep dish and place a layer of fish, then sauce; repeat unil dish is full leaving the top layer as the sauce.
7. Cover with bread crumbs and bake for 30minutes.

Source — Creole Cookery Book
Prepared by Broad Rivet
Louisiana Anthology
July 20, 2022

Stewed Oysters (Very Delicate)

Ingredients

• 3 pints oysters
• 1 pint rich crème
• 1 teaspoon flour
• 1 tablespoon butter

Directions

1. Strain 3 pints of oysters through a cullender.
2. Put 1 pint of rich crème into a sauce pan.
3. Mix in 1 tablespoon butter and 1 teaspoon flour together separately.
4. Put crème over low flame and when it begins to heat mix in the flour and butter slowly.
5. Let simmer for a few minutes (2-5).
6. Add oysters and cook and cook for 10 minutes.
7. Serve dish hot to table.

Source — Creole Cookery Book
Prepared by Broady Rivet
Louisiana Anthology
July 20, 2022