Steeven Cakes

Ingredients

• Half of a pint of rice
• One and a half pint of flour
• One pound of butter
• A spoonful of salt
• Five eggs
• A quart of milk
• Honey or Molasses (optional)

Directions

1. Pick and wash one half pint of rice.
2. Boil very lightly, drain and let sit until cold.
3. Sift one and a half pint of flour over the pan of rice.
4. Heat one pound of butter and mix in.
5. Add a spoonful of salt and five eggs and beat very lightly.
6. Gradually add into a quart of milk and gently beat again.
7. Bake in muffins tins or waffle irons.
8. Eat hot with butter, honey or molasses.

Source — Creole Cookery Book
Prepared by Miles Harris
Louisiana Anthology
September 25, 2023

Strawberry Cream Cheese Ice Cream

Ingredients

• 3 cream cheese
• 1 can of condensd milk
• Sugar
• 1 and 1/2 pints of sweet milk
• 1 glass of ice cold water
• Dixie Vanilla Flavoring
• 2 egg whites
• Mashed and sweetened strawberries

Directions

1. Separate the cream from the cheese and mash the cream cheese to a paste.
2. Add the condensed milk and sugar to taste, then add the cream.
3. Pour in sweet milk and add a glass of ice cold water and a dash of Dixie Vanilla Flavoring.
4. Mix in the sweetened strawberries.
5. Thoroughly, combine all the ingredients and freeze the mixture.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Fried Chicken

Ingredients

• Chicken pieces
• 2 Eggs
• Salt
• Cracker crumbs
• Hot lard

Directions

1. Cut the chicken into small pieces and thoroughly wash them.
2. Beat eggs with a pinch of salt and dip chicken pieces into it.
3. Coat the chicken with rolled cracker crumbs.
4. Heat hot lard in a frying pan and fry the coated chicken pieces in the hot lard until golden brown.
5. Drain excess oil and serve hot.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Lemon Cheese Cakes

Ingredients

• 2 lemons
• 1/2 pound of sugar
• 6 egg yolks
• 1/2 pound of butter
• Puff pastry for pans

Directions

1. Boil lemon peel until tender, then pound it.
2. Mix sugar, pounded lemon peel, egg yolks,and butter together.
3. Add lemon juice to the mixture.
4. Line pans with puff pastry.
5. Fill pans halfway with the lemon mixture and bake until lightly done.
6. Cool and serve lemon cheese cakes.

Source — La Cuisine Creole
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Chocolate Pudding

Ingredients

• 1 pint of milk
• 1 pint of bread crumbs
• 1/2 cup of sugar
• 3 eggs
• 5 tablespoon of grated chocolate

Directions

1. Scald milk and mix with breadcrumbs and chocolate.
2. Remove the mixture from heat, add sugar and beaten egg yolks to the mixture.
3. Transfer to a pudding dish and bake for 15 minutes.
4. Beat egg whites with 1 tablespoon of sugar and spread on top, and brown.
5. Serve the pudding cold with liquid sauce.

Source — New Orleans Cook Book
Prepared by Jenny Yonjan Tamang
Louisiana Anthology
September 21, 2023

Strawberry Feta Summer Salad

 

Ingredients

• 6 cups mixed salad greens (baby spinach and arugula recommended)
• 2 cups sliced strawberries
• 1/4 cup sliced almonds
• 4 oz. crumbled feta cheese
• Balsamic vinaigrette
• 1/4 cup thinly sliced red onion
• 1 sliced seedless cucumber 

Directions

1. Place greens in a large serving bowl
2. Top with remaining ingredients and vinaigrette 
3. Toss gently and serve with additional dressing to taste  

Prepared by Layla Hill
September 20, 2023

Scallops of Mutton, With Mushrooms

 

Ingredients

• Scallops
• 1 glass of white wine 
• A dozen button mushrooms
• 3 oz. truffles
• 1 cup of broth or vegetable stock
• Lemon juice

Directions

1. Sautee scallops in a pan until brown, and pour off the fat
2. Cut truffles into pieces
3. Add wine, mushrooms, truffles, and broth
4. Simmer gently and finish with the lemon juice

Source — La Cuisine Creole
Prepared by Layla Hill
Louisiana Anthology
September 20, 2023