Pastalaya

 Ingredients

• 3 cans cream of celery
• 3 cans cream of mushroom
• 2 bags of egg noodles
• 6 stalks of celery
• 1 cup chopped green onion
• 2 packs andouille sausage
• 1 can rotel
• 2 tbs minced garlic
• 1 1/2 cup mushrooms
• 1-2 lb. bag of shrimp
• 1 package of crawfish tails

Directions

1. Cover bottom of large pot with olive oil and cook sausage in it. Add water to about one inch and cut vegetables and cook them down to blend flavors. 
2. Add cream of celery, cream of mushroom and water to 3/4 of pot. Make the contents in the pot soupy. 
3. Add egg noodles and cook them down. 
4. Once egg noodles are cooed, add shrimp and crawfish. 

Source — My Family
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

Salmon Salad

 Ingredients

• 1 can salmon
• 
  1/2 pound cracker rolled
• 3 hard boiled eggs
• 8 small pickles finely chopped
• 1 head celery
• 6 tbs vinegar 
• 2 raw egg yolk
• 2 tbs flour
• 2 tbs butter
• Salt
• Pepper Mustard
• Sugar

Directions

1. Mix together salmon, rolled crackers, 3 hard boiled eggs, finely chopped pickles, and 1 chopped head of celery.
2. For the salad dressing, heat 6 tablespoons of vinegar. 
3. Take 2 raw egg yolks and mix flour, butter, salt, pepper, mustard, and sugar into it. 
4. Add this mixture to the scalding vinegar and cook until it is thick as cream. 
   

Source — New Orleans Cook Book
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

Custard Cocoanut Pudding

 Ingredients

• 1 cocoanut
• 1 quart milk
• 4 eggs
• 1 cup sugar 

Directions

1. Grate 1 cocoanut. 
2. Beat sugar and eggs light, then stir in the milk, and lastly add the cocoanut to taste. 
3. Pour mixture into deep pan lined with paste. Add strips of paste across the top and bake lightly. 

Source — La Cuisine Creole

Prepared by Hailey Jacobs 
Louisiana Anthology
September 18, 2022

Graham Bread

Ingredients 

• Cake compressed yeast 
• Three quarts of graham flour 
• One kitchen spoonful (approx. 3 teaspoons) of lard 
• One large cup of brown sugar 
• One tablespoon of salt 

Directions 

1. Mix the lard, sugar, and salt into the flour before putting in your yeast (yeast should be well dissolved in cold water).
2. Stir and let sit for 7 hours.
3. Form the dough into loaves after 7 hours.

Source — New Orleans Cook Book
Prepared by Addy Lindsay
Louisiana Anthology
September 18, 2022

Hamburger Soup

Ingredients

• One package of ground beef 
• One can of green beans 
• One tablespoon of olive oil 
  
• One teaspoon of Italian seasoning 
• One can of beans 
• One small onion, finely diced 
• One teaspoon of salt 
• Two cans of beef broth 
• Two cloves of garlic 
• One can of petite diced tomatoes 
• Two cups of your chosen vegetable (broccoli, carrots, corn, zucchini) optional: frozen 
• One teaspoon of dried parsley 
• A half of a teaspoon of basil 
• Two cups of finely cut yellow potatoes 
• One teaspoon of Worcestershire sauce 

Directions

1. Combine ground beef, chopped onion, and garlic into a pot. Cook until the meat is brown and there is no pink coloring inside the meat. 
2. Add broth, vegetables, green beans, beans, olive oil, Italian seasoning, salt, basil, parsley, Worcestershire sauce, yellow potatoes, and diced tomatoes to the pot. Let simmer for 45 minutes while stirring occasionally. 
3. Taste and add more seasonings as necessary; enjoy! 

Source — Together As A Family
Prepared by Addy Lindsay
Louisiana Anthology
September 18, 2022

Water Muffins

Ingredients

• 
  Four tablespoons of yeast 
• One pint of lukewarm water 
• Sifted flour 
• Pinch of salt 
• Muffin rings 

Directions

1. Put 4 tablespoons of good yeast into 1 pint of lukewarm water. 
2. Add a pinch of salt and stir gradually, adding sifted flour.
3. Mix the batter until it is thick, cover the pan, and set it in a warm place to rise.
4. Once the batter is a light, golden color, and the middle of the batter is hot, butter the insides of the muffin rings.
5. Grease and set the muffin rings on the batter. 
6. Put a sufficient amount of batter in each muffin ring until each ring is full.
7. Bake under a quick fire.
8. When ready to eat, do not pull the batter from the muffin rings. Instead, split them by pulling the muffins open with your hands.

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 19, 2022 

To Stew Partridges

Ingredients

• Partridges 
• Two spoonfuls of lemon pickle or anchovy 
• A quarter of a sliced lemon
• A sprig (2 to 4 inches) of sweet marjoram 
• Salt and pepper 
• Powdered mace
• Three tablespoons of butter 
• Two teaspoons of flour 
• One tablespoon of gravy

Directions

1. Tossing the partridges, stuff them with forcemeat. 
2. Rub a lump of butter in salt, pepper, and powdered mace and pack it into the partridge's bodies. 
3. Lightly coat the partridges with fine flour.
4. Fry them in butter until they are golden brown. 
5. Transfer them to a stewpan and add gravy until the partridges are covered. 
6. Cover them closely and, if necessary, add more gravy to thicken up the stew. 
7. Stew for 30 minutes.  
8. Enjoy! 

Source — Creole Cookery Book

Prepared by Addy Lindsay

Louisiana Anthology

September 18, 2022