Crockpot BBQ Chicken Sandwiches

Ingredients

• Four chicken breasts
• One (12oz) bottle BBQ sauce
• 3/4 cup Italian dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• Sandwich buns 

Directions

1. Place the chicken breasts on the bottom of the crockpot.  
2. Add the BBQ sauce, Italian dressing, brown sugar, and Worcestershire sauce on top of the chicken. 
3. Mix together all of the ingredients in the crockpot.
4. Cook on low for six to eight hours. 
5. When cooked, shred the chicken and mix it around in the sauce.
   
6. Serve on toasted buns.

Source — Instrupix
Prepared by Megan White
Louisiana Anthology
September 25, 2022

Epicurean Oysters

Ingredients

• Three tablespoons of butter
• Dry mustard
• Pepper
• Salt
• One-half pint of oysters

Directions

1. Put three tablespoons of butter and one of strong, dry mustard in a chopping dish.
2. Add some pepper and salt.
3. Boil a one-half pint of oysters without the liquor; have a hot dish in readiness.
4. Remove the oysters with a fork when cooked, and replace them until all are done.

Source — Creole Cookery Book
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Mayonnaise Dressing

Ingredients

• Two egg yolks, beaten
• 1/2 teaspoon of mustard
• 1 1/2 teaspoons of vinegar
• 
  1/2 teaspoon salt
• 1/2 cup of olive oil
• Pinch of red pepper

Directions

1. Refrigerate all ingredients as cold as possible. 
2. When all of the ingredients are cold, beat the eggs and mustard in a bowl for one minute. 
3. After a minute, slowly drop the oil in a drop at a time. Make sure to be mixing continually.  
4. When the mixture resembles a jelly, add the lemon juice. 
5.  After the addition of the lemon juice, slowly add the vinegar a few drops at a time, mixing the whole duration.   
   
6. If the mixture begins to curdle, place it on ice for a few minutes. 
7. Once all the vinegar is added, add the salt and red pepper. 
8.  Whip the mixture for an additional five minutes. 
9.  Pour into a glass container and keep chilled until served. 

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

Mrs. Coolidge's Oyster Soup

Ingredients

• One pint of oysters
• One pint of water
• Three soft crackers
• One pint of milk
• Butter
• Mace
• Pepper
• One small onion
• Celery(optional)

Directions

1. Strain the liquor from the 1 pint of oysters into a saucepan.
2. Finely pound the 3 soft crackers.
3. Add the soft crackers to the sauce pan along with 1 pint of milk and 1 pint of water.
4. Add butter the size of an egg along with a little pepper, mace, a small onion and celery chopped fine, if you have it.
5. Boil all together for a few minutes.
6. Add the strained oysters and let it boil up once.

Source — Creole Cookery Book
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

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