German Potato Salad

Ingredients

• Seven Russet potatoes
• Ten eggs
• One bunch of green onions
• Two celery stalks
• One tablespoon of canola oil
• Five tablespoons of distilled white vinegar
• Salt to taste
• Pepper to taste

Directions

1. Boil seven Russet potatoes until soft, drain, peel, and cut into bite-size chunks. 
2. Boil ten eggs, peel when they are room temperature, and cut the whites and yolks into small pieces.
3. Dice one bunch of green onions.
4. Dice two celery stalks.
5. Combine above ingredients into a large mixing bowl.
6. Pour in one tablespoon of canola oil.
7. Pour in five tablespoons of distilled white vinegar.
8. Mix all together and taste.
9. Sprinkle salt and pepper to taste.
   
   
   
   
   
   
   
   
   
   
   Prepared by Jonathan Frazier

   Louisiana Anthology

   September 21, 2022
   
   

Eggs and Butter Sauce

Ingredients

• Six eggs
• One cup of butter, melted
• A little flour
• Pepper
• Salt
• Lemon (optional)
• Walnut catsup (optional)

Directions

1. Boil six eggs hard.
2. When cold, peel them and put them into a cup of butter, melted.
3. Mix with a little flour, make it hot, stir in pepper and salt.
4. Some people like lemon, and many require walnut catsup. This is left to personal taste. 

Source — La Cuisine Creole
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

Egg Plant

Ingredients

• One eggplant
• 4 or 5 slices of bread
• Water
• A little thyme
• Onions
• Pepper
• Salt

Directions

1. Take one eggplant and boil till soft, peel.
2. Put 4 or 5 slices of bread in water.
3. When sufficiently soft, squeeze dry and season with a little thyme, onions, pepper and salt.
4. Fry the onion soft.
5. Mix all together, make into cakes and fry brown.

Source — New Orleans Cook Book
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

How to Fry Plantans

Ingredients

• Plantans
• Sugar
• One tablespoon of butter
• About one tea-spoonful of cinnamon
• A little warm water
• Thick syrup (optional)

Directions

1. Slice them and fry (or fry them until soft, make a thick syrup and pour over them).
2. As they are taken out of the skillet, sprinkle sugar over them.
3. After they are all fried, put a tablespoon of butter in the skillet, and put all in.
4. Pour a little warm water over them and sprinkle in about a tea-spoonful of cinnamon.
5. Set in the oven and bake.

Source — New Orleans Cook Book
Prepared by Jonathan Frazier
Louisiana Anthology
September 21, 2022

Breakfast Casserole

Ingredients

• One pound of sausage
• Two eggs
• Two cups of shredded cheese
• Two cups of milk
• One bag of tater tots

Directions

1. Preheat oven to three hundred fifty degrees.
2. Spread sausage on the bottom of a pan. 
3. In a bowl, whisk eggs and add cheese and milk, then stir together.
4. Pour mixture over the sausage then top with tater tots.
5. You can add salt and pepper to the top as needed, then bake uncovered for 45 minutes.

Source — Kristy Krivjansky
Prepared by Grace Rivet
Louisiana Anthology
September 21, 2022

                                                                                                                  

                                                                                    

                                                                                     

Oyster Pickle. Very Easy and Nice

 

Ingredients

• Four dozen oysters
• Two teaspoons of pepper
• Two blades of mace
• One tablespoon of salt
• One cup of wine vinegar
• One cup of fresh vinegar

Directions

1. Wash the oysters and strain them carefully.
2. Add salt, mace, and wine vinegar.
3. Bring to a boil and let simmer for five minutes.
4. Remove and place oysters into small jars.
5. Boil the pickle again and let cool. When cool add the fresh vinegar.
6. Fill jars with the pickle and seal them for later use.

Source — La Cuisine Creole
Prepared by Andrew Finch
Louisiana Anthology
September 20, 2022

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