Stuffed Artichokes

Ingredients

• Artichokes
• Fresh meat;ham or pork
• Bread crumbs
• Salt
• Pepper
• Gravy
• Onion

Directions

1. Reserve the very large artichokes.
2. Boil artichokes.
3. Take out several of the inner rows of the scales.
4. Cut off tender portions of these, and chop finely with a tablespoon of fresh meat and a tablespoon of breadcrumbs.
5. Season this mixture with salt and pepper.
6. Moisten with a little gravy.
7. Add in a mashed onion the size of a nutmeg.
8. Fill artichokes with this stuffing.
9. Set artichokes in a pan with a little gravy or broth at the bottom.
10. Cover artichokes in pan.
11. Let them stew slowly for an hour.
Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Chicken and Rice

Ingredients

• 1 1/4 pounds of chicken breast
• 1 tablespoon vefetable oil
• One can Campbells Chicken Soup
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 2 cups uncooked instant white rice
• 2 cups of fresh or frozen broccoli

Directions

1. Season the chicken with salt and pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the chicken and cook for 6 minutes or until browned on both sides.
4. Remove the chicken from the skillet.
5. Stir the soup, water in the skillet and heat to a boil.
6. Stir in the rice and broccoli. Then reduce the heat to low.
7. Return the chicken to the skillet.
8. Cover and cook for 5 minutes or until the chicken is done and the rice is tender.

Source — Campbells
Prepared by Keegan McQueen
Louisiana Anthology
July 19, 2023

Onion Soup à la Créole

Ingredients

• Onions
• Butter
• Flour
• Salt
• Pepper
• Quart of sweet milk
• Fried croutons

Directions

1. Slice several large onions.
2. Fry onions in a saucepan with butter.
3. Sprinkle onions with a little flour.
4. Season with salt and pepper.
5. Let onions color a little.
6. Stir in sweet milk.
7. Let it boil up two or three times.
8. Strain through a colander.
9. Pour over fried croutons in a soup tureen.

Source — The Unrivalled Cook-Book
Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023

Oyster Patties

Ingredients

• Fresh oysters, as desired
• Butter
• Flour
• Puff pastry shells
• Salt, to taste
• Pepper, to taste

Directions

1. Stew the oysters in a saucepan until cooked through.
2. In a separate pan, melt butter over medium heat and gradually add flour, stirring until a thick sauce forms.
3. Transfer the cooked oysters to the sauce, stirring gently to coat. Season with salt and pepper.
4. Preheat the oven as directed on the puff pastry shells package.
5. Fill the preheated puff pastry shells with the oyster mixture.
6. Place the filled shells on a baking sheet and bake until the pastry turns golden brown.
7. Remove from the oven and serve.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Corn Soup

Ingredients

• 1 large chicken, cut into small pieces
• 12 ears of young and tender green corn
• 1 gallon of water
• Salt, to taste
• Pepper, to taste
• Corn flour

Directions

1. In a large pot, boil the chicken in the water until it is tender and easily falls apart (30-45 minutes).
2. Once the chicken is cooked, remove it from the pot, shred it, and set it aside.
3. Cut the corn kernels off the cob and add them to the pot. Simmer gently for about an hour.
4. Return the shredded chicken to the pot and season with salt and pepper.
5. In a small bowl, mix corn flour with a little water to create a slurry. Gradually add the slurry to the pot, stirring continuously until the stew thickens to your liking.
6. Remove the pot from heat and serve the chicken and corn stew hot.
7. Optional: Garnish with fresh herbs like chopped parsely or cilantro, if desired.

Source — The Unrivalled Cook-Book
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

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