Okra and Corn Fricassee

 Ingredients

• 
  Pint of cut okra
• Cupful of hot lard or fat of side meat
• 1 1/2 pint of corn
  
• Flour
• 1/2 cup of milk
• Salt and pepper to season

Directions

1. Put okra into a frying pan of hot lard and let fry.
2. Add in corn and fry until it is thoroughly cooked.
3. Pour off grease.
4. Dredge in a little flour.
5. Add in milk.
6. Season with salt and pepper. 

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Mutton Stuffed With Mushrooms

Ingredients

• Half a pint of chopped mushrooms 
• Chopped parsley and onion
• Tablespoonful of grated lean and same of fat ham; 
• Salt and pepper to season
• Four egg yolks

Directions

1. Put chopped mushrooms, parsley, onion, grated lean and fat ham into a stew pan.
2. Season with salt and pepper.
3. Stir in yolks of egg.
4. Introduce it in the leg by taking out the bone or by making incisions in the mutton.
5. Bake very brown.
6. Froth it up by dusting flour over it.
7. Serve with a goos brown gravy, in which some currant jelly is melted.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Pie-Crust

 

Ingredients

• Three and a half cups of flour
• One cup of sweet lard
• One teaspoonful of salt
• One teaspoonful of baking powder
• A cup of very cold water

Directions

1. Three and a half cups of flour, one cup of sweet lard, one teaspoon of salt, one teaspoonful of baking powder, and a cupful of very cold water.
2. Mix with a knife, using the hand as little as possible.
3. Roll and cut after the crust is on the pie-plate.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Wild Turkey

 

Ingredients

Turkey

• Turkey
• Oysters
• Bread
• Butter
• Salt and pepper

Gravy

• Button mushrooms (optional)
• One pint of oysters
• One cup of cream
• One cup of milk (optional)
• Salt and pepper

Directions

1. If the turkey is old or tough, it must be boiled one hour before being stuffed for baking.
2. Stuff it with oysters, bread and butter.
3. Season with pepper and salt, baste with butter, and the juice of the turkey.
4. Make the gravy by putting in the pan a pint of oysters, or button mushrooms.
5. Throw in a cup of cream, or milk, salt and pepper.
6. Send to the table hot, with the turkey.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Orange and Lemon Wine

 

Ingredients

• One hundred oranges
• Ten gallons of water
• Twenty-five pounds of lump sugar
• A few tablespoons of yeast

Directions

1. Take the outer rind of one hundred oranges pared, so that no white appears.
2. Pour upon them ten gallons of boiling water.
   
3. Let it stand ten hours and keep slightly warm.
4. While still warm, add the juice of the oranges mixed with twenty-five pounds of lump sugar and a few tablespoons of good yeast.
5. Let it ferment five days, or until the fermentation has ceased, and the wine is clear; then bottle.
6. Lemon wine can be made in the same way.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Great Grandma Ethel's Pecan Kifli

 Ingredients

• 4 Cups Unsifted All-purpose flour
• 2 Cups Regular Margarine
• 4 Egg Yolks Slightly Beaten
• 1 Cup Dairy Sour Cream 
• 5/4 lbs. Pecans
• 1 Cup Granulated Sugar
• 3/4 Cup Milk 
• 1 tbsp Vanilla Extract
• Confectioners' Sugar

Directions

• Combine the first 4 ingredients in a bowl and mix them until they resemble a dough.
• Turn the dough on a lightly floured surface and knead until it can me made into a ball.
• Refrigerate dough until ready to use.
• Preheat the oven to 400 degrees F.
• Chop the pecans until almost fine.
• Combine 1 Cup Granulated Sugar, 3/4 Cup Milk, and 1 tbsp Vanilla Extract in a bowl and mix well to make the filing..
• Roll out 1 quarter of the dough it should measure about 16 by 12 inches and about 1/8 in. thick.
• With a pastry wheel cut into 2 in. squares.
• Place about 1/2 a tsp of the filing.
• Fold two opposite Corners together, overlapping the filing. 
• Place them on a cookie sheet and bake for 15 minutes or until light golden.
• Remove from oven and dust with confectioner's sugar
• Makes about 14 dozen.

Source —Ethel F. Hoover & Angela Hesser
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022

Turtle Soup No. 2

 Ingredients

• 8 lbs. of Beef or Veal
• 1 lb. of Ham or Bacon
• 8 Onions
• Pepper
• Salt
• Sweet Herbs
• Liquor of a Boiled Turtle
• Wine
• Spice
• Cayenne
• Ketchup
• Flesh of Turtle
• 
  

Directions

• Stew the beef or veal, ham or bacon, and onions.
• Season with pepper, salt, and sweet herbs.
• Make a rich soup of this and then add the liquor of a boiled turtle.
• Season  with wine, spice, cayenne and ketchup.
• Put in the flesh of the turtle as in recipe No. 1.
• Let this boil until tender.

Source — La Cuisine Creole
Prepared by Mark Hesser
Louisiana Anthology
September 26, 2022