Royal Diplomatic Pudding

Ingredients

• One box of gelatin
• Two cup of water 
• Five cups of granulated sugar
• One half cup of lemon juice
• One green leaf
• One cup of orange juice
• Red fruit coloring
• Three egg whites

Directions

1. Add one cup of water to a box of gelatin.
2. Once it dissolves, divide in half.
3. To one half, add three cups of granulated sugar, one half cup of lemon juice, and one cup of water.
4. Put it on low heat to melt the sugar, then add green leaves to color it.
5. With the other half of gelatin add two cups of sugar and one cup of orange juice.
6. Color with red fruit coloring, and when ready to congeal add three egg whites beaten to a stiff froth and then add to the green.
7. This is a wonderful dessert, and it looks like a watermelon. 

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Fig Pudding

Ingredients

• Three cups of bread crumbs
• One cup of milk
• One cup of brown or white sugar
• One pound of figs
• One teaspoon of soda
• One cup of suet
• Two eggs
• Hot sauce
• Spices if desired

Directions

1. Finely chop suet. 
2. Combine ingredients and steam for two hours.
3. Best when served with hot sauce.

Source — New Orleans Cook Book
Prepared by Grace Rivet
Louisiana Anthology
September 20, 2022

Bread Sponge (Mary Anne's)

Ingredients

• Six potatoes 
• Six tablespoons of baker's yeast
• Two tablespoons of white sugar
• Two tablespoons of lard
• One teaspoon of baking soda
• One quart of warm water 
• Three cups of white flour (sifted)

Directions

1. Peel and boil the potatoes.
2. Mash the potatoes.
3. Mix in the lard and sugar to the mashed potatoes until creamy.
4. Gradually mix in a quart of the water in which the potatoes were boiled. 
5. Beat in the flour until smooth.
6. Mix in the yeast, and lastly the baking soda. 
7. Cover lightly and set to rise overnight in a warm place

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 18, 2022

Chocolate Cake

Ingredients

Cake Batter

• Two cups of sugar (sifted)
• Four cups of flour (sifted)
• Two tablespoons of butter
• Four eggs (beaten)
• One cup of milk
• Two teaspoons of cream of tartar
• One teaspoon of baking soda
• One teaspoon of vanilla (to taste)

Filling 

• 1/2 cup of chocolate (grated) 
• One egg yolk
• 1/2 cup of powdered sugar (to taste)
• 1/4 cup of milk (enough to make moist)

Directions

1. Mix the cake batter altogether until smooth
2. Distribute batter evenly among three, flat sheet pan with a 1 inch rim
3. Bake  
4. Mix the filling
5. Let cake cool then ice with chocolate filling

Source — The Unrivalled Cook-Book
Prepared by Zoe Hennigan
Louisiana Anthology
September 20, 2022

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