Oyster Omelette

Ingredients

• Twelve large oysters, chopped fine
• Six eggs, well beaten
• Two ounces of butter, melted
• Salt and pepper, to taste
• One teaspoon flour
• Milk, just enough to thicken flour
• Tablespoon of melted butter
• Chopped parsley for garnish

Directions

1. Mix flour with milk until smooth
2. ‭Beat flour mixture into melted butter
3. Add eggs, oysters, salt and pepper
4. Beat all ingrediants until wll mixed
5. Fry as any other omelette
6. Add teaspoon of chopped parsley and tablespoon of melted butter on top once removed

Source — The Unrivalled Cook-Book
Prepared by Chloe Ducote
Louisiana Anthology
July 16, 2023

Reverse Tacos

Ingredients

• 1 package of taco seasoning
• 1 lb of lean ground beef
• 3/4 cup of water
• 6 tortillas
• Shredded Cheese
• Assorted toppings: shredded lettuce, chopped tomatoes, salsa, or sour cream

Directions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in seasoning mix and add water.
3. Bring to boil. Reduce heat and simmer 5 minutes, stiring occasionally.
4. Remove meat from skillet and set aside.
5. Place cheese directly on the skillet on low heat. Use enough to cover the shape of desired tortilla size.
6. Place cooked taco meet on top of the cheese, topping the meat with sprinkled cheese.
7. Cover with torilla and press down. Turn heat to medium.
8. After about 2-3 minutes, or when cheese is melted, flip the taco.
9. Let taco brown for 1-2 minutes.
10. Carfully fold taco in half on skillet.
11. Let each side brown for another 1-2 minutes.
12. Continue flipping until desired crispiness is achieved.
13. Remove from skillet and serve with desired toppings.

Source — Tamara Ozol
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Tea

Ingredients

• Green tea leaves
• Black tea leaves
• Boiling water

Directions

1. Start by rinsing your tea-pot with boiling water to clean it and warm it up.
2. Empty out the hot water from the tea-pot.
3. Use approximately one teaspoon of tea per person who will be drinking it.
4. Begin by pouring half a pint of boiling water into the tea-pot.
5. Let the tea steep for about five minutes if you're using green tea or ten minutes for black tea. Adjust the steeping time to suit your taste preference—longer steeping time will result in a stronger flavor.
6. Once the initial steeping time is over, pour more boiling water into the tea-pot based on the number of people you're serving. This will dilute the tea and adjust the strength to your liking.
7. If you want, you can mix black and green tea leaves together. Many people find this combination to be a healthier and more balanced option compared to using green tea alone.
8. Serve the tea while it's still hot and enjoy the soothing flavors!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Crullers

Ingredients

• 2 cups of sugar
• 1 cup of butter
• 3 eggs
• 1 cup of sour milk
• 1 teaspoon of baking soda
• Flavoring of choice
• Boiling lard or option to bake lightly in the oven

Directions

1. In a mixing bowl, combine the sugar and butter until well blended.
2. Add the eggs to the mixture and continue mixing until smooth.
3. In a separate bowl, dissolve the baking soda in the sour milk.
4. Gradually add the sour milk mixture to the sugar-butter-egg mixture, along with the desired flavoring. Mix thoroughly.
5. Heat the lard in a deep skillet until it reaches boiling point. Alternatively, preheat the oven if baking the crullers.
6. If frying: Carefully drop spoonfuls of the batter into the boiling lard and fry until the crullers are a light brown color. Replenish the lard as needed to prevent scorching. If baking: Lightly bake the crullers in the oven until they turn a light brown color.
7. Remove the cooked crullers from the lard or oven and drain any excess oil on a paper towel.
8. Optionally, sprinkle sugar over the crullers while they are still warm.
9. Serve the crullers and enjoy!

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

Omelette Souffle

Ingredients

• 6 eggs
• 4 tablespoons of powdered white sugar
• Finely chopped zest of 1 lemon
• 1/4 lb of butter
• Powdered sugar for dusting

Directions

1. In a mixing bowl, beat the egg whites and egg yolks separately.
2. To the egg yolks, add the powdered white sugar and finely chopped lemon zest. Mix thoroughly.
3. Whip the egg whites until they form stiff peaks, and gently fold them into the yolk mixture until well incorporated.
4. In a pan over high heat, melt the butter completely. Pour in the egg mixture and stir continuously to ensure the butter is fully blended with the eggs.
5. Transfer the mixture to a buttered dish and place it over low heat or in the oven.
6. Sprinkle powdered sugar over the top of the mixture to add a touch of sweetness. You can achieve a light browning effect using a broiler or a kitchen torch.
7. Serve the omelette souffle as soon as possible since it may deflate over time and affect its appearance.

Source — La Cuisine Creole.
Prepared by Tamara Ozol
Louisiana Anthology
July 15, 2023

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