Preserved Figs

 

Ingredients

• 1 lb. white or brown figs, a little more than half ripe
• 3/4 lbs. sugar
• Lemon peel
• Ginger

Directions

1. Peel figs very thinly 
2. Heat sugar in a pot until it becomes a syrup 
3. Add figs, lemon peel, and ginger to taste 
4. boil together until clear, stirring frequently 

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023

Wine Cream

Ingredients

• 1 quart of cream
• 6 tablespoons of white wine
• Nutmeg
• Orange flower water
• Sugar

Directions

1. Fill a pot with cream and boil 
2. Once boiling, very slowly stir in the wine, taking care not to curdle the cream
3. Season with nutmeg and orange flower water
4. Sweeten to taste
5. Let stand until cold

Source — Creole Cookery Book
Prepared by Layla Hill
Louisiana Anthology
September 19, 2023

Crescent Chicken Bake

Ingredients

• One rotisserie chicken
• One can cream of chicken soup
• One cup shredded cheese
• One can of crescent rolls
• Two cups of milk

Directions

1. Roll out crescent rolls in baking dish
2. Shred rotisserie and put on crescent rolls
3. Put cheese in them and roll up.
4. Mix cream of chicken soup and milk with automatic mixer. 
5. Pour in cream of chicken soup and milk mixture.
6. Bake at 350 degrees for 30 minutes.

Source — Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Lemon Pudding

Ingredients

• Three grated lemons
• One juiced lemon
• Three cups of sugar
• Seven soda crackers
• Three cups cold water

Directions

1. Soak in cup of cold water for 1 hour.
2. Bake in a nice paste.

Source —  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Ginger Cake Pudding

 Ingredients

• One pint of molasses
• Half lb. of butter
• One lb. of brown sugar
• Two tablespoons of ground ginger
• One gill of cream

Directions

1. Beat ingredients well with a spoon.
2. Add sifted flour.
3. Serve with cold sauce of sugar and butter creamed together.

Source -  Cooking in Old Creole Days
Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Tancredi Cake

Ingredients

• six ounces of butter
• six ounces of sugar
• 3/4 lb. of flour
• two eggs
• teaspoon of rose water

Directions

1. Stir to a cream, the butter and sugar.
2. Add the eggs, flour, and spice.
3. Roll it out thin.
4. Cut into small cakes.

Source — Cooking in Old Creole Days

Prepared by Allyson Camp
Louisiana Anthology
September 18, 2023

Pasta Salad

 Ingredients

• 
  One box of bowtie pasta
  
• 4 mini cucumbers
• 1 small chopped onion 
• 1 bottle of light Italian dressing
• 1 container of mozzarella balls 
• 1 container of cherry tomatoes
• 2 boiled eggs
• 1/4 cup of salt

Directions

1. Start boiling water.
2. While water is on the stove, cut cherry tomatoes in half, chop cucumbers and onions and dice boiled eggs. 
3. When water starts boiling, put your salt in the water and pour pasta in the pot and cook for 11 minutes. 
4. Drain pasta, pour it in a big bowl and let cool for a couple minutes. 
5. Once pasta cools, stir in the rest of the ingredients, not including dressing. 
6. Start pouring Italian dressing until desired amount.
7. Enjoy!

Source — Personal Recipe
Prepared by Chandler Williamson
Louisiana Anthology
September 18, 2023