Eggless Cake

Ingredients

• 1 Cup of Sugar
• 1 Cup of Sour Milk
• 1 Cup of Chopped Raisins
• 1/2 Cup of Butter
• 2 Cups of Flour
• 1 Teaspoon of Dixie Baking Powder
• 1/4 Teaspoon of Cinnamon
• 1/4 Teaspoon of Cloves
• 1/4 Teaspoon of Nutmeg

Directions

1. Mix all ingredients until combined well.
2. Bake at 350 degrees until done. 

Source — New Orleans Cook Book
Prepared by Morgan Setliff
Louisiana Anthology
September 26, 2022

Red Beans and Rice

Ingredients

• One can of blue runner red beans
• One pack on smoked sausage
• Three cups of water
• cooking oil
• One Bell peppers
• One onion
• One cup of rice

Directions

1. Cut the sausage into bit sized pieces then place in a put to simmer for about 2 minutes.
2. Open the can and pour it into the pot. Stir for around twenty minutes.
3. Cut both the bell pepper and the onion into four equal pieces. Place one piece from both the bell pepper and the onion into a pan.
4. Add just enough oil to lightly coat the pan. Then place the cup of rice into the pan and place enough oil in the pan to turn the rice clear.
5. Stir the rice under low-medium heat until mostly of the rice is white. Once they are mostly white place then pore the three cups of water into the pan.
6. Place the lid over the pan for 20 minutes till the water is done then it is ready to serve.

Source — Laura Phillips
Prepared by Brandon Phillips
Louisiana Anthology
September 25, 2022

Broiled Teal Duck

 

Ingredients

• One teal duck
• Salt to taste
• Pepper to taste
• Toast
• Butter

Directions

1. Split the duck like a partridge down the back.
2. Broil duck on clear coals, butter freely.
3. While broiling salt and pepper duck
4. When finished serve on buttered toast.

Source — La Cuisine Creole
Prepared by Andrew Finch
Louisiana Anthology
September 25, 2022

Roast Goose, With Sage and Onion

 

Ingredients

• One goose
• Four onions
• One tablespoon of sage
• One cup of stale bread crumbs
• One teaspoon of black pepper
• One sixteenth teaspoon of cayenne
• One teaspoon of salt
• One cup of milk or beef broth
• Apple sauce to serve
• Butter to baste  

Directions

1. Take four onions, peel them and boil for ten minutes.
2. Remove onions and chop finely.
3. Add sage, bread crumbs, black pepper, cayenne, salt, and milk or beef broth to the onions.
4. Stuff goose with the onion mixture and put in oven to brown; baste with butter often.
5. When the goose is done, serve with its own gravy and apple sauce.

Source —La Cuisine Creole 
Prepared by Andrew Finch
Louisiana Anthology
Setember 25, 2022

Jelly Cake

Ingredients

• Jelly
• 1 Whole or sliced cup cake
• One pint of fresh milk
• Two tablespoons of cornstarch
• Grated Cocoanut

Directions

1. Bake the cup cake in a jelly pan.
2. Boil 1 pint of fresh milk. Add two tablespoons of cornstarch dissloved in a little cold milk.
3. Stir continually until it is as thick as blac mange.
4. Finally put on a layer of grated cocoanut.

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

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