Pastry for Pies

Ingredients

• Three cups of flour
• One cup of lard
• One half cup of water
• 
  Salt to taste

Directions

1. Sieve three cups of flour in a pan.
2. Add lard, salt, and half the flour to a bowl. Mix thoroughly. 
3. Add water until able to mould lightly. 
4. Roll out the pastry and place in a baking pan.
5. Prick the pastry with a knife to prevent blistering.
   

Source — New Orleans Cookbook 
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Lemon Cream

Ingredients

• Four egg yolks
• Four egg whites
• 
  Four tablespoons granulated sugar
• Juice of one lemon
• Rind of one lemon, grated
• Two tablespoons boiling water
• Two tablespoons sugar

Directions

1. Combine egg yolks, granulated sugar, boiling water, juice of lemon, and grated rind of lemon into a pan.
2. Let simmer on stove until the mixture thickens.
3. Once thick, allow mixture to cool.
4. Before serving, add in beaten egg whites and two tablespoons of sugar, making sure to mix well.  
   

Source — New Orleans Cookbook
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Parsnip Fritters

Ingredients 

• Parsnips
• One egg
• Tablespoon of milk, flour, salt and pepper
• lard (pig fat)

Directions

Batter

1. Crack an egg into a bowl.
2. Mix a tablespoon of milk, flour, salt and pepper into the bowl and stir. 

Parsnips

1. Cut the parsnips into larger chunks. 
2. Boil the parsnips in salted water for 15-20 minutes.
3. Prepare the batter.
4. Let the parsnips stand to cool then cover with the batter.
5. Cover a pan with lard and place the parsnips into the hot lard and once each side is golden brown take them out, drain the grease, then wait till cool to eat.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 21, 2022

Goose, with Chestnuts a la Chipolita

Ingredients

• A whole goose
• 60 large chestnuts
• Two ounces of butter
• One onion
• A sprig (2-4 inches of the plant) of parsley
• A pint of chicken broth
• Two oranges 
• Half a pound of red currant jelly
• One lemon 

Directions

Gravy

1. Peel the chestnuts by scalding them (heat water to just before boil and let chestnuts sit for less than a minute), then put them in a stew pan with two ounces of butter.
2. Add one pint of broth into the pan and stew it down (cook until thickened a little bit).
3. Take the chestnuts out to add to the parsley and onion.
4. Boil down the gravy very much.

Goose 

1. Defeather and clean the goose.
2. Prepare the gravy.
3. Stuff the goose with one finely chopped onion and a sprig (2-4 inches of the plant) of finely chopped parsley and the chestnuts. 
4. Put the goose in the oven at 325 degrees and cook for an hour, then lower to 275 and cook for another hour and a half (internal temperature should be 160 degrees).
5. When the goose is ready, take it out and let it cool before serving. While waiting add the juice of two oranges, half a pound of red currant jelly, and lemon peel shavings to the gravy. Then pour the gravy over the goose and it's ready to serve.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick

Louisiana Anthology
September 22, 2022

Fried Chicken with Potatoes

Ingredients

• 24 Ounces of chicken thighs
• 2 Potatoes
• Oil to cover 3/4 inches of your skillet
• 4 Cups of flour (or enough to fill a bowl)
• 2 Eggs 
• Tablespoon of paprika, garlic, salt, pepper
• 2 Tablespoons of mediterranean seasoning
• 1 Lemon

Directions

1. Pour the flour, paprika, garlic, salt, and pepper in a bowl and mix together.
2. Crack the eggs into a separate bowl.
3. Dice the potatoes and cover them in oil. Preheat oven to 400 degrees.
4. Toss the potatoes in a mediterranean  seasoning and lay onto a cooking sheet.
5. Coat each piece of chicken in egg then cover in the flour mix. Put stove on high (may very depending on stove) to heat the oil.
6. Put the coated chicken into the oil and fry for around 7 minutes each side (golden brown).
7. As the chicken is cooking, put the potatoes in the oven for 35 minutes.
8. Take out the chicken and let sit when done and take out the potatoes.
9. Squeeze the lemon onto the potatoes and scrape the lemon to add some zest to the potatoes.
10. Best served with sweet tea.

Source — My Own Recipe
Prepared by Zak Kilpatrick
Louisiana Anthology
September 25, 2022

Mutton Haunch

Ingredients

• Six pounds of leg of lamb
• Three cups of vinegar
• Pepper/Salt 
• Four cups of flour
• Quarter pound of butter
• Any flavor of jelly

Directions 

1. Lay the leg of lamb in vinegar and water a few hours before (around 3-4 hours).
2. Rub the leg of lamb with salt and pepper an hour before inserting into oven. 
3. Make a paste with two cups of flour and water. Set oven to 325 degrees.
4. Before inserting into the oven cover the leg of lamb with the paste. Cook the leg of lamb for 15 minutes for each pound.
5. When the lamb is half done, take it out of the oven and take the flour paste off. Then baste the meat with the juices within the pan and cover the leg of lamb in cup of flour. 
6. 30 minutes before done stir a quarter a pound of butter into the pan, baste the mutton, and cover with a cup of flour again.
7. Best to eat with a port wine. When serving add some jelly to the gravy.

Source — La Cuisine Creole
Prepared by Zak Kilpatrick
Louisiana Anthology
September 20, 2022

Yellow Rice and Sausage

Ingredients

• Bell Pepper
• Onion
• Celery
• Down Home Sausage
• Yellow Rice
• Vegetable Oil

Directions

1. Take a large pot and drizzle vegetable oil on the bottom and allow it to heat up.
2. Wash vegetables and dice them up.
   
   
   
3. When pot is heated, add vegetables and saute for 5 minutes.
4. Take sausage, cut into coins, and then add into pot.
5. Saute sausage for 5 mins.
6. Add a bag of yellow rice, and cook per instructions on the bag. 
7. Let dish cool and serve! 
   
   
   

Prepared by Noah Beeson & Erina Beeson
Louisiana Anthology
September 23, 2022