Griddle Stir Fry

Ingredients

• 1 cup cooked white rice
• 1 steak, diced
• 1 chicken breast, diced
• Assorted chopped vegetables (onion, bell pepper, broccoli, zucchini, etc.) 
• Yum-yum sauce
• Soy sauce

Directions

1. Heat griddle to medium-high heat
2. Add steak, chicken, cooked white rice and vegetables to griddle, all separated on the surface.
3. Let meat cook until nicely browned and cooked through. 
4. Allow rice to cook to a golden brown. Add soy sauce and yum-yum sauce as preferred.
5. Let vegetables cook as desired.
6. As everything finished up, combine ingredients together on griddle surface and add any additional sauce as preferred.

Source — Joshua Johnston
Prepared by Joshua Johnston
Louisiana Anthology
July 19, 2023

Herb Gumbo

Ingredients

• Assorted fresh herbs
• 1 tablespoon of lard
• 1 lb. brisket of veal
• A pinch of flour
• Onions, to taste
• 1/2 lb. raw ham, cut in small pieces
• 1 1/2 pints of boiling water
• Red or green pepper
• Cooked rice

Directions

1. Thoroughly boil the assorted fresh herbs together, then chop them finely.
2. In a pot, melt a tablespoonful of lard over heat.
3. When hot, add the chopped brisket of veal to the pot and smother it slowly for about 30 minutes.
4. Add a pinch of flour over the veal and let it fry until it turns brown.
5. Incorporate the chopped onions and small pieces of raw ham and continue to cook.
6. After a while, add 1 1/2 pints of boiling water.
7. Let everything stew together for about 45 minutes.
8. Add red or green pepper, and serve alongside separate dish of cooked rice.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Rich Syrup

Ingredients

• 1 pint, 3 teaspoons of cold water
• 2 lbs. of white sugar
• 1/2 of an egg white

Directions

1. Combine 2 lbs. white sugar with 1 pint of cold water. Stir until dissolved. 
2. Set combination over a moderate fire or heat source.
3. Beat the 1/2 egg white and add to sugar before it begins to warm.
4. When combination is about to boil over, add 1 teaspoon of cold water.
5. After boiling ceases, add combination to heat again.
6. Repeat steps 4 and 5 two more times. 
7. After the last cycle, take combination off the heat and let it settle.
8. Remove any scum that forms, and strain syrup through a jelly bag.

Source — Creole Cookery Book
Prepared by Joshua Johnston
Louisiana Anthology
July 18, 2023

Dove Poppers

Ingredients

• One pound of bacon
• Ten dove breast
• One jar of jalapenos
• One block of cream cheese

Directions

1. Separate each piece of bacon.
2. Place one dove breast onto each piece of bacon.
3. Add one jalapeno and a pinch of cream cheese to each dove breast.
4. Roll up the dove breast, jalapeno, and cream cheese inside each piece of bacon.
5. Bake at 350 degrees for 45 minutes. 
6. Cool and serve.

Source — Nicole S. Coco
Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Cold Slaw with Hot Sauce

Ingredients

• One white head of cabbage
• Cold water
• 2 cups of strong vinegar
• One teaspoonful of mustard
• One teaspoonful of salt
• One tablespoonful of butter
• Three teaspoons of white sugar
• Two or three eggs

Directions

1. Chop fine the head of cabbage.
2. Lay cabbage in very cold water for one hour.
3. Drain thoroughly and place in a serving dish.
4. To make the sauce, take two cups of strong vinegar to one quart of cabbage, stir in it one one teaspoonful of mustard and salt, a tablespoonful of butter, and three teaspoons of white sugar.
5. Heat sauce and add two to three egg yolks. 
6. Stir rapidly and pour on to the chopped cabbage. 
7. Serve instantly or sauce will harden. 

Source — La Cuisine Creole 

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023

Seasoning for Sausage Meat

Ingredients

• One pound of sausage meat
• One tablespoonful of salt
• One teaspoonful of mixed black and red pepper
• One quarter of a teaspoonful of saltpetre
• Half cup of sage and sweet marjoram
• Thyme and summer savory (optional)

Directions

1. Chop up and run sausage meat through cutter. 
2. Add a tablespoonful of salt, a teaspoonful of mixed black and red pepper, a quarter of a teaspoonful of saltpetre, and a half cup of sage and sweet marjoram. 
3. If preferred, substitute for the sage some thyme and summer savory.

Source — La Cuisine Creole 

Prepared by Beau M. Coco

Louisiana Anthology
July 18, 2023

Fricassee of Fish

Ingredients

• One large fish
• Onions
• Parsley
• Tomatoes
• Garlic
• Butter
• Catsup (optional)

Directions

1. Cut the fish into slices.
2. Fry onions, parsley, tomatoes, and a little garlic to make the gravy.
3. Add fish slices to gravy.
4. Fry in butter and serve.
5. Add catsup if liked.  

Source — La Cuisine Creole  

Prepared by Beau M. Coco
Louisiana Anthology
July 18, 2023