Mock Mince Pies

Ingredients

• One cup of dried bread crumbs
• Two cups of seeded and chopped raisins 
• Half cup of molasses
• One lemon
• Nutmeg
• Cinnamon
• Sugar
• Water

Directions

1. Juice and grate the lemon.
2. Combine bread crumbs, raisins, molasses, lemon, and add whatever spice is desired.
3. Taste and add sugar and water as needed.

Source — New Orleans Cook Book
Prepared by Grace Rivet 

Louisiana Anthology
September 20, 2022

Chicken Curry

Ingredients

• 1 teaspoon mustard seeds
• 2 teaspoon ground turmeric
• 1 teaspoon black pepper
• 2 bay leaves
• 1 large onion chopped
• 2 cups chicken stock
• 2 large tomatoes chopped
• 1/4 teaspoon salt
• 3 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 4 dried red chilies
• 1 tablespoon fresh ginger
• A handful of fresh cilantro leaves

Directions

1. Mix Turmeric, pepper, and salt together.
2. rub the turmeric black pepper and salt all over the chicken and marinate in the refrigerator.
3. In medium heat, fry the mustard seeds for a few seconds.
4. Heat the oil over medium heat.
5. Add the garlic, ginger, ground spice mixture, cumin, chilies, and bay leaves, and stir to combine.
6. Add the onion and stir the mixture.
7. Sprinkle the chopped cilantro.
8. Serve with cooked white rice.

Source — My Mother's Curry
Prepared by Biraj Thapa
Louisiana Anthology
Sep 19, 2022

Pastalaya

Ingredients

• Two pounds of boneless, skinless chicken thighs
  
• One pound of andouille sausage
• Two onions
• Two sticks of celery
• One bell pepper
• One bunch of green onions
• One punch of parsley
• One 10.5 ounce can of cream of chicken soup
• Two 6 ounce cans of Dawn Fresh Mushroom Steak Sauce
• One 32 ounce carton of low sodium chicken stock
• One lb. of noodles, any type
• One Tablespoon Vegetable oil
• Cajun seasoning, to taste

Directions

1. Cut up your chicken thighs and andouille sausage and season with Cajun seasoning.
2. Chop up your onion, celery, and bell pepper.
3. Set chicken, sausage, and veggies to the side.
   
4. Heat up your pot with one tablespoon of vegetable oil.
5. Once pot is heated, throw in your chicken and sausage and cook until meat is browned.
6. Remove chicken and sausage, reserve to the side.
7. Add onion, celery, and bell pepper to the pot.
8. Saute until completely soft.
9. Stir in one can of cream of chicken soup and two cans of mushroom steak sauce.
10. Add chicken and sausage back into the pot, mix well.
    
11. Add one carton of chicken stock.
12. Add in one pound of choice noodles.
13. Raise the heat until it comes to a boil.
14. Lower heat and let cook until most of the liquid has evaporated.
15. Cut the fire and place the lid for approximately 15 minutes.
16. Garnish with green onion and parsley flakes.

Source — britscookin
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

Ginger Bread

Ingredients

• Four pounds of flour
• One pound of brown sugar
• One pound of butter
• Two ounces of ginger
• Half cup of cream, warmed
• One quart of molasses

Directions

1. Take all your ingredients and knead them well together.
2. Roll out.
3. Bake quickly.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

Dried Bread Crumbs

Ingredients

• Bread

Directions

1. Save all your pieces of bread.
2. Put bread into the oven.
3. Take bread out of the oven.
4. Roll bread on the paste board.
5. Place the crumbs in a jar, in a dry place.

Use bread crumbs for cooking purposes.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Cure Beef

Ingredients

• 10 gallons of water
• 10 quartz of salt
• 1 lb. brown sugar
• 1 of sodium nitrate

Directions

1. Take all of your ingredients and add to a pot.
2. Boil until the froth is done rising.
3. Take off heat and let it sit until it cools.
4. Once cooled, take the beef out.
5. Pack the beef close down in a barrel.
6. Cover the beef with brine.
7. Weigh down with rocks but make sure it is not covered.

This quantity of brine is sufficient for 1 quarter of beef.

Source — Creole Cookery Book
Prepared by Denia Gonzalez
Louisiana Anthology
September 20, 2022

To Make A French Pilau

Ingredients

• 2 Fowls
• Rice
• 1 Stick of Butter
• 2 eggs 

Directions

1. Boil 2 Fowls.
2. Remove Fowls and some of the water and boil rice. 
3. Use 1/2 a stick of butter and butter the rice.
4. Cover the bottom of the dish with 1/2 a stick of butter.
5. Put the 2 Fowls on the dish and add the remaining water.
6. Put 1/2 of the rice on the fowls.
7. Spread over 2 yolks that have been beaten. 
8. Bake in the oven.
9. Remove and serve with the remaining rice.

Source — Creole Cookery Book
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022