Filling for Lemon Pies

Ingredients

• 
  juice from 2 lemons
• 2 cups flour, plus 4 tablespoonsful flour
• 3 cups sugar
• 4 eggs
• 2 cups water
• 1 teaspoonful of Dixie lemon extract

Directions

1. Grate the yellow covering and squeeze out the juice of 2 lemons into a granite pan.
2. Add 2 cups flour, 2 cups sugar, the yolks of 4 eggs, reserving the whites in a separate dish, add 4 tablespoonsful flour, 2 cups water added slowly while stirring.
3. When smooth, cook until thich enough to pour into the crust, which should be already baked.
4. Beat the 4 whites of eggs into a froth, add 1 cup sugar, 1 teaspoonful of Dixie lemon extract.
5. Pour over the pies, return to oven until the white top becomes a light brown.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Sponge Cake

Ingredients

• 1 cup flour
  
• 1 cup sugar
• 1 teaspoon Dixie baking powder
• 3 eggs

Directions

1. Sift 1 cup flour, 1 sup sugar and 1 teaspoon Dixie baking powder together.
2. Then break 3 eggs into it.
3. And only beat enough to get a smooth batter.

Source — New Orleans Cook Book
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022

Bruce's Chili

Ingredients

• 6 pounds lean ground beef. Rough ground if you can find it.
• 2 14.5 oz. cans Hunts Fire-Roasted Diced Tomatoes. Regular diced tomatoes will also work.
• 1 29 oz can Tomato Sauce
• 1 28 oz can Crushed Tomatoes
• 1 12 oz can Tomato Paste
• 2 10 oz cans Rotel Tomatoes Original
• 1 qt Beef Stock
• 4 onions
  
• 4 bell peppers
• 1 bunch of celery
• 3 Tbs minced garlic
• 1 7 oz. of chopped chipotle in adobo sauce
• 1 Tbs Fancy Light Chili Powder
• 1 Tbs Chipotle Chili Powder
• 1 Tbs Fiesta Chili Powder
• 3 Tbs smoked paprika
• 2 Tbs Oregano
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp coriander
• 2 Tbs Creole seasoning
  

Creole seasoning 

• 1 Tbsp salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1½ tsp black pepper
• 1½ tsp white pepper
• 1½ tsp red pepper (cayenne)

Directions

1. Combing the stock, diced tomatoes, crushed tomatoes, and tomato sauce in a large stock pot. Simmer on low.
2. Dice the vegetables.
3. Sauté the vegetables. Add them to the stock.
4. Brown the ground meat. Drain. 
5. Add the meat to the stock.
6. Add the spices. Add Creole seasoning to taste.
7. Simmer 30 minutes to a couple of hours to all the flavors to blend.

Source — Bruce R. Magee
Prepared by Bruce R. Magee
Louisiana Anthology
September 21, 2022

Chicken Alfredo

Ingredients

• Chicken breast: 1 per person 
• Pasta 
• Salted butter
• Garlic
• milk
• Salt 
• peper
• Parmesan cheese
• Flour
• olive oil

Directions

1. Remove any bones from the Chicken Breast and flatten.
2. Salt and pepper on both sides.
3. Lightly oil pan with olive oil and cook chicken breast. 
4. Break up garlic and saute for 30 seconds. 
5. Add flour and whisk until golden.
6.  Add milk and whisk. Add small amounts until smooth and to taste.
7. Boil water and cook pasta. 
8. Plate with pasta and sauce and add parmesan cheese.
9. Chicken breast is separate but can be cut up and mixed together.

Source — Lisa Tucker
Prepared by Matthew Tucker
Louisiana Anthology
October 19, 2022

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