Round Steak Casserole

Ingredients

• 2 lbs. of round steak
• 1 can mushroom soup
• 1 envelope of onion soup mix
• Black pepper
• 1/2 can of water

Directions

1. Cut round steak into small serving-sized pieces.
2. Place in a casserole dish.
3. Add soup.
4. Add 1/2 can of water (use soup can for reference).
5. Sprinkle in onion soup mix and black pepper.
6. Cover with foil.
7. Bake in an oven on 350 degrees for 1 hour.

-Mrs. Jerry Johnson

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Beef Brisket

Ingredients

• 6-7 lbs. of beef brisket
• Garlic salt
• Onion salt
• Salt & pepper
• Celery salt
• 1/2 bottle of liquid smoke
• 1/2 bottle Worcestershire sauce

Directions

1. Line pan with aluminum foil.
2. Place flat side down.
3. Add garlic salt, onion salt, and celery.
4. Add liquid smoke.
5. Cover and refrigerate overnight.
6. Add Worcestershire sauce, salt, and pepper.
7. Bake in 275 degree oven for 5-6 hours.

-Mrs. Ryckman Caplan

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 19, 2023

Chili-Mac

Ingredients

• 1 1/4 lbs. ground meat
• 1 cup onion, finely chopped
• 3 T. cooking oil
• 1 pkg. McCormick chili mix
• 1/2 tsp. chili powder
• Touch of cayenne pepper
• 1 can of tomatoes
• 1 can of tomato sauce
• 1 can of tomato paste
• 1/2 cup of water
• Salt
• 1 can red kidney beans
• 1/2 lb. small elbow macaroni

Directions

1. Use a large pot to saute onions in cooking oil until tender.
2. Add meat and cook for 20 minutes.
3. Mix in: chili mix, chili powder, tomatoes, tomato paste, tomato sauce, salt, cayenne pepper, water, and beans.
4. Cook slowly for 1 hours.
   
5. Boil macaroni, drain, and rinse.
6. Add meat mixture when ready.
7. Continue to cook and mix for 5 minutes.

-Lester S. Seelig

Source — 'Neer and Dear Country Fare
Prepared by Andrue McMillan
Louisiana Anthology
July 23, 2023

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