Banana Pudding

Ingredients  

• 2 cups of cold milk                                             
• 5 ounces of  instant vanilla pudding mix
• 14 ounces of can sweetened condensed milk
• One tablespoon of vanilla extract
• 12 ounces of whipped cream
• 16 ounces of packaged vanilla wafers
• 14 small bananas, sliced

Directions

1. Mix milk, pudding mix, and condensed milk in a large bowl for two minutes.
2. Stir in the vanilla extract and whipped cream.
3. Layer wafers, banana slices, and pudding mixture in a serving bowl.
4. Chill in refrigerator. Top with crushed wafers when ready to serve.

Source — All Recipes
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Charlotte Russe

Ingredients

• One quart of thick cream
• 1/2 pint of milk
• One ounce of gelatin
• 5 yolks of eggs
• 7 whites of eggs
• 12 ounces of sugar
• A box of Dixie vanilla flavoring

Directions

1. In a pot, boil the milk and dissolve the gelatin in it.
2. Take the pot off the fire, and mix in the egg yolks. sugar, Dixie vanilla flavoring.
3. Once the custard becomes cool and before it congeals, stir in the cream, whipped to a froth.
4. Stir in the beaten egg whites.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Gingerbread

Ingredients

• One cup of sour cream
• One cup of nice molasses
• 1 1/2 teaspoon of baking soda
• One teaspoon of salt
• One teaspoon of ginger
• One cup of flour

Directions

1. In a bowl, add the sour cream, molasses, and baking soda. 
2. Add salt and ginger into the same bowl.
3. While mixing the ingredients, add flour till the consistency is a little thicker than griddle cakes.
4. Bake in eight on a sheet

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Doughnuts

Ingredients

• One cup of sour milk
• 1 1/2 cups of sugar
• One egg
• One tablespoon of melted lard
• 1/2 teaspoon of baking soda
• 1/2 cup of flour

Directions

1. Mix milk, sugar, egg, baking soda, and a flavor to taste in a bowl.
2. Use a sufficient amount of flour to roll out the doughnuts.
3. Fry in hot lard.

Source — New Orleans Cook Book
Prepared by Harley Longstreath
Louisiana Anthology
July 13, 2023

Tuna Salad

Ingredients

• Six Eggs. 
• Mayonnaise. (5 tbsps)
• Mustard. (3 tbsps)
• Tuna. (3 12 oz. cans)
• Sweet Relish. (3 tsps)

Prepare

• Boil the eggs for 15 minutes; cool in cold water; peel.
• Use can opener to open cans of tuna; drained water.
• Grab a big bowl and spoon to add all the ingredients.

Directions

• Dice Eggs into small pieces.
• Add tuna to the bowl; then the eggs.
• Add the mayonnaise, mustard, and relish into the bowl. 
• Stir all the ingredients together 
• Add sugar, salt, or pepper for taste. *optional

Source-Serenity Dean 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Kimchi Fried Rice

Ingredients

• 1 cup of rice'
• 1/2 lb kimchi 
• 1 tablespoon minced garlic
• 2 tablespoons oyster sauce
• mixed veggies (frozen) 
• protein of your choice (shrimp)
• 1 teaspoon creole seasoning 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• white onion 
• soy sauce
• green onions

Directions

1. dice 1/2 medium white onion 
2. in 1 bowl mix minced garlic, protein of your choice, garlic powder, onion powder, salt, pepper, and creole seasonings.
3. let sit for 15-20 minutes
4. chop 1/2 cup of kimchi and set to the side with a little of the juice
5. turn to medium high heat and oil pan with sesame oil 
6. add 1/2 chopped onion and stir fry until translucent
7. once translucent add in minced garlic and frozen vegetables
8. stir fry for 5-10 minutes
9. add in 1 day old rice and 1 teaspoon of soy sauce 
10. stir well and add in chopped kimchi and pour the juice over as well
11. in another pan cook your protein
12. pan sear protein in a pan for 5-10 minutes depending on the type
13. mix cooked protein in the wok with fried rice
14. turn off the heat
15. serve with a fried egg and green onions

Source — Heaven Griffith
Prepared by Heaven Griffith
Louisiana Anthology
May 16,

2023

Butter Chicken

 Ingredients

Marinade

• 1 Tbs Lemon Juice
• 1/2 Tsp paprika 
• 1/2 Tsp salt
• 1 Tsp Garam Masala
• 1/8 Tsp Tumeric
• 1/2 Tsp cumin
• 1 Tsp coriander 
• 1 Tbs oil
• 3/4 Tbs ginger garlic paste
• 1/3 cup of yogurt

Sauce

• 2 Tbs Butter
• 1 stick cinnamon 
• 4 cloves
• 3/4 Tbs ginger garlic paste
• 1-2 green chiles
• 2 Tsp chili powder
• 2 Tsp garam masala
• 1/2 Tsp cumin 
• 1 Tsp coriander 
• 3 cups tomato paste
• 22 cashews

Meat

• 1 lb boneless skinless chicken breast

Instructions

Marinade:

1. Pat away any moisture from the chicken.
2. Add red chili powder, salt, and lemon juice in a bowl with the chicken.
3. Cover chicken and allow to rest for 20 minutes.
4. Add ginger garlic paste, garam masala, cumin, coriander, turmeric, and yogurt into a bowl and mix.
5. Marinate for 12 hours or overnight (maximum of 48 hours).

Sauce:

1. Add 600 grams of diced tomatoes (3 cups puree) to a blender.
2. Add cashews to blender in separate bowl with water to make cashew cream. Add small amounts of water at a time to be safe. Leave on the side for later.
3. Heat butter in a pan with cinnamon, cloves, and cardamom.
4. When it begins to sizzle, add the ginger garlic paste.
5. Fry on medium heat for 2 minutes. 
6. Add the tomato puree into the pan from the blender.
7. Mix well, and bring to a boil. Cook for 15 minutes.
8. Add in the cashew cream and mix well.
9. Cover and simmer for 10 minutes.

Chicken:

1. Add chicken to a buttered pan and fry on medium heat for 2 min. Flip and fry the other side. Repeat until chicken is done. 
2. Add chicken to sauce and continue to simmer on medium heat for 5-10 minutes.
3. Add water if sauce is too thick.
4. Turn off stove and continue to stir.
5. Stir in heavy cream.
6. Stir in salt and sugar. 

Rice:

Prepare the Basmati rice according to the package instructions.

Serve and Enjoy!