Beef Tips

Ingredients

• One package of Beef Tips
• One package of Idahoan Mashed Potatoes, noodles, or rice
• Two cans of Cream of Celery
• Two cans of Cream of Mushroom
• Two cans of French Onion soup

Directions

1. Combine all ingredients in a crock pot.
2. Turn crock pot on low and let cook for 6 hours.
3. Once cooked, it can be poured over mashed potatoes, noodles, or rice.

Prepared by Madison Duddy
Louisiana Anthology
September 19, 2022

Stuffed Ham

Ingredients

• An ounce of mace and nutmeg
• Two ounces of garlic cloves
• Two pepper corns
• One ounce of marjoram and thyme
• One half of an ounce of bay leaves
• One ham

Directions

1. Dry the herbs well by putting them in a paper towel closely folded.
2. To keep the aroma, place them in a slow oven to dry for an hour or two.
3. Pound and sift the spices through a sieve.
4. Soak your ham all night.
5. Scrape the ham nicely.
6. Boil the ham for half an hour making the skin tender.
7. Take the ham from the pot and gash it all over.
8. Introduce as much of the pounded spices into the incisions as it will hold.
9. Close the skin over the gashes and boil again for half an hour.

Source — La Cuisine Creole
Prepared by Madison Duddy
Louisiana Anthology
September 18, 2022

Boiled Chickens with Stuffing

 Ingredients

• 1 whole chicken
• Wheat flour
• Stuffing of choice
• Hard-boiled egg sauce, or parsley, or oyster sauce

Directions

1. Truss and stuff the chicken as for roasting, dredge it all over with wheat flour, and put it in a pot of boiling water. 
2. Take the pot off heat for 5 minutes after the chicken is put in, or the skin will crack. 
3. Let the chicken boil gently according to its age and weight; an old fowl requiring twice as long to boil than a young one. Allow 15 minutes per pound to cook. 
4. Remove the scum as it rises, and once done, serve with hard-boiled egg sauce, or parsley, or oyster sauce. 

Source — La Cuisine Creole
Prepared by Hailey Jacobs
Louisiana Anthology
September 18, 2022

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