Chicken Potpie

Ingredients

• 1 box of crust
• 1/3 cup butter
• 1/3 cup of all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup of mill
• 2 1/2 cups cooked chicken
• 2 cups mixed vegetables

Directions

1. Heat oven to 425 f. take the dough paste and cut it into long, broad strips, and line the pot with it, placing them like the staves of a barrel.
2. Cut a large, fine chicken into small pieces, salt and pepper it, and put it into the pot with a quarter of an onion minced fine two potatoes sliced thinly, and some large, flat dumplings of rich paste.
3. Rub some flour and butter together, stir in some hot water, and make the mixture smooth.
4. Pour this over the chicken, and if it is not enough to cover it add a little warm milk and water.
5. Turn the tops of the crust lining the pot over the chicken, and make a lid of crust to go over the whole (a hole in the middle of this must be left for the gravy to bubble throush)
6. Bake for 30 - 40 minuets or till the crust is golden brown.

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

Cucumber Salad

Ingredients

• Fresh ripe cucumbers
• Garlic
• Oil
• Vinegar
• Pepper
• Salt
• Ice
• Water

Directions

1. Pare cucumbers.
2. Slice very thin.
3. Lay cucumbers in ice-water for an hour.
4. Put into a dish rubbed with garlic.
5. Dress with oil, vinegar, pepper, and salt.
6. Lay a piece of ice in the dish.
7. Serve.

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

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