Homemade Hamburgers

Ingredients

• 2 eggs
• 2 lbs of ground meat
• 1 slice of bread*
• Seasonings**
• 1/8 teaspoon of Tony's
• 1/8 teaspoon of garlic powder
• 1/8 teaspoon of gourmet burger seasoning

*If  you have bread crumbs, it binds better and adds extra seasoning, and 2 tablespoons are recommended

**Seasonings can be of choice. They do not have to be exact with types or measurements

Directions

1. Put the ground meat in a medium-sized bowl. Tear the slice of bread into tiny pieces and add it to the ground meat. 
2. Add the eggs and the seasonings of your choosing. Don't be afraid to get your hands dirty to mix up the ingredients.
3. Depending on the number of people (I would use 2 pounds for about 8 people) start taking parts of the mixture out and rolling them into meatballs. If 2 lbs is used for fewer people it will make really big patties.
4. Take the rolled patties and press them down. If you have a burger press it is easier, but if you don't press it down with your hands or a spatula to the thickness of your choosing. Thicker patties will take longer to cook, so recommended is about 1/4 of an inch thick.
5. You can use either a skillet or a griddle*. Make sure the surface has either non-stick oil or butter coating the bottom of it so the patties don't stick. 
6. If using a skillet, preheat to medium-high, and for the griddle preheat it to 375℉.
7. Once heated up, put the patties on for about 5 minutes on both sides or until the internal temp is a minimum of  155℉.
8. Once done, turn the stove or griddle off and let sit for about 2 minutes. I like to place mine on a plate for people to take off when they cool down enough
9. Grab some buns and whatever toppings you would like on a burger and enjoy!

*I use a griddle because I can cook more patties at once on it.

Source  ̶  Personal Recipe
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

White Cup Cake

Ingredients

• 1 cup of butter
• 2 cups of sugar
• 1 cup of milk
• 3 cups of flour
• The whites of 12 eggs
• Any food flavoring (optional)
• 1/2 teaspoon of baking powder

Directions

1. First, combine all dry ingredients in a bowl and mix them together. Push dry ingredients onto the sides of the bowl to form a bowl out of the dry ingredients
2. In a separate bowl combine all of the liquid ingredients and mix them together as well. Once mixed, pour the wet ingredients into the center of the dry ingredients.
3. Slowly stir the wet and dry ingredients together. Run a spoon or spatula over the sides and down to the bottom of the bowl to make sure the wet and dry ingredients are mixed well.
4. Stir ingredients until you only have a few lumps. If there are no lumps the cupcakes may have a tough texture.
5. Using a cupcake tray, line each space with cupcake liners and carefully pour the mixture into the liners. They should be about 2/3 of the way full (around 3 tablespoons). Since they will rise in the oven, they don't need to be filled all the way.
6. Put in oven at 350℉ for 10 to 15 minutes. If in the oven too long, cupcakes will collapse in on themselves.
7. After checking to make sure the cupcakes are completely done (should be harder on top than in the middle, but still soft), take them out of the oven and let them cool.
8. Once cooled decorate or eat just as is.

Source — New Orleans Cook Book
Prepared by Caroline Rodgers
Louisiana Anthology
July 19th, 2023

Warsaw Breakfast Cake

Ingredients

• 1/16th of a teaspoon of salt
• 1 tablespoon of butter
• 1 lb. of sifted flour
• 2 eggs
• 1 tablespoon of yeast
• 1 quart of warm milk

Directions

1. First, cut up the butter in the warm milk.
2. When the milk and butter mix cool, stir in the sifted flour and the eggs after they are beaten.
3. Add the salt and the yeast with the other ingredients and mix them really well.
4. Put mixture into a buttered, tin baking pan to let rise. After rising, bake for 45 minutes. 

Source — Creole Cookery Book 
Prepared by Caroline Rodgers
Louisiana Anthology
July 19, 2023

Flannel Cakes

Ingredients

• One quart of milk
• 2 eggs
• 1 tablespoon of yeast
• 1 teaspoon of salt

Directions

1. First, beat the eggs really well.
2. After beating the eggs, mix all the ingredients together.
3. When ingredients are mixed well, set the mixture out to rise the night before you want it for breakfast. Do not stir the mixture in the morning.
4. Bake on the griddle at medium heat.
5. Serve when cakes are a nice golden brown.

Source — Creole Cookery Books
Prepared by Caroline Rodgers
Louisiana Anthology
July 19,2023

Brussels Sprouts

Ingredients

• Fresh Brussels sprouts
• water
• Butter
• Salt, to taste
• Pepper, to taste

Directions

1. First, go through the Brussels sprouts and remove any damaged leaves. Give them a good rinse under running water.
2. Trim the ends of the Brussels sprouts to get them ready for cooking.
3. Fill a pot with water and add salt. Bring it to a boil.
4. Add the Brussels sprouts to the boiling water and cook them until tender, usually within 10-12 minutes.
5. While the sprouts are cooking, melt butterr in a small saucepan over low heat to make clarified butter.
6. Once the Brussels sprouts are tender, drain them well.
7. Arrange the cooked Brussels sprouts on a serving dish. Pour the prepared clarified butter over the sprouts, ensuring they are evenly coated.
8. Serve the Brussels sprouts while they are hot.

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

Kimchi

Ingredients

• 1 large Napa Cabbage
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic,minced
• 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce
• 2 green onions, sliced

Directions

1. Cut the Napa cabbage into bite-sized pieces, removing the core.
2. Dissolve sea salt in water to create a brine. Soak the cabbage in the brine for 2 hours.
3. Rinse the cabbage well under running water and drain.
4. In a bowl, mix grated ginger, minced garlic, Korean red pepper flakes, and fish sauce
5. Add the cabbage to the spicy paste mixture and mix well.
6. Add sliced green onions and mix again.
7. Transfer the kimchi to a clean glass jar, pressing it down firmly to remove air bubbles. Leave some space at the top.
8. Seal the jar and let it ferment at room temperature for 1 to 2 days.
9. Refrigerate the kimchi to slow down fermentation and enhance the flavor.
10. Enjoy your homemade kimchi as a side dish or in various Korean-inspired dishes!

Source—Yashodara Ekanayaka
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023

Vodka Rigatoni

Ingredients

• 1 tablespoon kosher Salt
• 1 medium onion
• 4 cloves of garlic
• 4 ounces of parmesan cheese
• 2 tablesppons of extra-virgin olive oil
• 4 ounces tomato paste
• 1 tablespoon crushed red pepper
• 2 ounces of vodka
• 3/4 cup heavy cream
• 1 pound rigatoni pasta

Directions

1. Boil and salt one pot of water.
2. Put pasta in water.
3. Heat a pan with drizzled olive oil.
4. Finely chop onion and garlic.
5. Put onion and garlic in pan and cook till slighly brown.
6. Add in tomato paste and crushed red pepper fakes.
7. Stir until paste evenly coats the onion and garlic.
8. Add in vodka and reduce to low heat while stirring.
9. Add in heavy cream and stir.
10. Add in a spoonful of the boiling pasta water.
11. Slowly add in parmesan cheese while stirring.
12. Remove from heat.
13. Drain pasta into colander.
14. Add in pasta to sauce.
15. Serve.

Prepared by Rylee Dykes
Louisiana Anthology
July 19, 2023