Gluten-Free BBQ Chicken or Pulled Pork Pizza

 Ingredients

• 1 1/2 cups of gluten free flour
• 2 tablespoons of non fat milk
• 1 teaspoon baking powder
• 3/4 tablespoons of salt
• 1 1/2 cup of instant yeast
• 1 cup of warm water
• 1/4 cup of olive oil
• 1/3 cup of Tabasco BBQ sauce, or more if you like extra sauce.
• Two types of cheese, (Shredded mozzarella & Smoked Gouda) 
• 1 Cup of chopped cooked chicken or Pulled Pork
• Red onions(optional) I prefer without
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together together for the homemade dough.
2. When finished and clumpy/solid spread out on flat sheet.
3. Add ingredients of bbq sauce, chicken, etc...
4. Bake at 350-400 degrees Fahrenheit for 20 minutes.

Source — Bryan Breard

Recipe for: Homemade Gluten-Free BBQ Chicken Pizza

Louisiana Anthology

October 17, 2022

Family Bread

 

Ingredients

• One peck (2 gallons) of sifted flour
• Half pint of yeast
• Skim milk
• Shortening 
• One teaspoon of salt

Directions

1. Wet flour and yeast with skim milk.
2. Add a little shortening and teaspoon of salt.
3. Knead well.
4. Be particular to have the dough soft, if wheat flour, and stifle, if made of rye.

Source — Creole Cookery Book
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Soupe À la Julienne (Julienne Soup)

 

Original French Recipe

Pour la julienne il faut couper des carottes, navets, poireaux, céleri blanc en petits filets. Ajouter des petits morceaux de choux-fleurs, des pois verts un peu de persil hâchez-les faire frire dans du beurre sans les brunir — ajouter du bouillon de bœuf laisser mijoter à un petit feu deux heures, par assiettée de soupe, il faut calculer deux cuillerées de legumes coupes. Ou peut le faire au maigre, a 1’eau aulieu de bouillon, on y ajoute une cuillerée de sucre si l’on veut, ce qui est délicieux c’est du céleri cuit avec un peu de bon bouillon comme légume et mangé avec le poulet.

Notre cuisinière coupait un peu de choux dans la julienne et y mettait un peu de sucre, c’est très-bon.

Ingredients

• Carrots
• Turnips
• Leeks
• White celery
• Cauliflower
• Green peas
• Parsley
• Butter
• Beef broth or water
• 1 tsp Sugar (optional)

Directions

1. Cut carrots, turnips, leeks, and white celery into small fillets.
2. Cut cauliflower into small pieces.
3. Heat butter in a pot at medium-low heat.
4. Add cauliflower, green peas, and parsley to heated butter.
5. Fry without browning.
6. Add vegetable fillets.
7. Add beef brother (or water) to cover. 
8. Simmer on low heat for two hours.

Added Notes

1. Per plate of soup, calculate two spoonfuls of cut vegetables.
2. You can do it lean, in water instead of broth.
3. Add a spoonful of sugar if you want, which is delicious.
4. It's celery cooked with a little good broth as a vegetable and eaten with the chicken.
5. Our cook cut a little cabbage in the julienne and put a little sugar in it, it's very good.

Source — Cooking in Old Créole Days
Prepared by Jon-Mikah Hart
Louisiana Anthology
Sept 30, 2022

Thornton Tea Cakes

Ingredients

• Two cups of sugar
• Two sticks of butter, melted
• Four eggs
• Two tbsp. of milk
• Two tbsp. vanilla extract
• Three and one-half cups of self rising flour

Directions

1. Mix all ingredients together.
2. Bake at 350 degrees Fahrenheit for 20 minutes.

Source — Grandma's Recipe Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Pineapple Sponge

Ingredients

• One small pineapples, or a can of pineapples
• One cup of sugar, less when using a can of pineapples
• One and one-half cup of water
• One-half package of gelatin
• Four egg whites
• Cream

Directions

1. Soak gelatin in half-cup of water for two hours.
2. Chop up pineapple.
3. Mix pineapple and cupfuls of water and sugar in saucepan.
4. Let simmer for 10 minutes.
5. Add gelatin to mixture and strain into a tin basin.
6. Set basin into ice water or refridgerator.
7. Stir egg whites, beaten to a stiff froth[foam], when the mixture thickens.
8. Pour into a mould and let harden.
9. Serve with cream.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Cornstarch Cake

Ingredients

• One-half cup of creamed butter
• One-half cup of sugar
• One-half cup of milk
• One-half tsp. almond extract
• One-half cup cornstarch
• One and one-half cup of flour
• One-half tsp. of soda
• One-helf tsp. cream of tartar
• Six egg whites

Directions

1. Mix in the order given above.
2. Bake.

Source — New Orleans Cook Book
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022

Consomme of Beef and Fowl

Ingredients

• 2 pounds of lean beef
• 1 Fowl
• Stock or plain broth
• 2 carrots, 2 onions,
• 1 head of celery or a pinch of celery seed
• Thyme
• 1 whole pepper
• Mace(spice)
• 1 Bay Leaf
• 1 egg

Directions

1. Half roast the fowl and cut into pieces.
2. Put fowl into a saucepan filled with the broth.
3. Skim the broth and add in vegetables, spices, and the bay leaf.
4. Let the mixture simmer for 3 to 4 hours.
5. Strain through a coarse cloth, free the mixture entirely of fat.
6. Clarify with the whites of the egg.

Source — La Cuisine Creole
Prepared by Colson Thornton
Louisiana Anthology
October 2, 2022