Eggs with Browned Butter and Vinegar

Ingredients

• 6 ounces of butter
• Eggs (as desired)
• Salt and pepper to taste
• 2 tablespoons of vinegar.

Directions

       Eggs:

1. Melt 4 ounces of butter into an omelet pan and wait for it to start to sputter.
   
2. Break your eggs into the pan, without disturbing the yolk.
3. 
   Season eggs with salt and pepper.
4. Fry eggs in the pan carefully and place on a serving plate when done.

        Sauce:

1. Fry 2 additional ounces of butter in a pan until a brown color forms.
2. Combine with vinegar.
3. Pour over fried eggs.

Source — La Cuisine Creole
Prepared by Isaac Guidry
Louisiana Anthology
September 27, 2023

Death by Chocolate

Ingredients

• 1 Box Brownie Mix
• 2 Recipes Chocolate Pudding
• 12 oz. CoolWhip
• 1 Bag Heath Bits

Directions

1. Bake brownies as directed. Cool and crumble.
2. Make pudding and cool.
3. Layer half of brownies, half of pudding, half of CoolWhip, and half of Heath bits. Repeat, ending with last of Heath bits as a topping

Source — Family Recipe
Prepared by Morgan Stokes
Louisiana Anthology
September 27, 2023

Milk Sherbet

Ingredients

• 1-quart milk
• 2 cups white sugar
• 2 whisked egg whites
• 17 Tbsp lemon juice

Directions

1. Mix 1-quart milk, 2 cups white sugar, 2 whisked egg whites
2. Put in freezer
3. Take it out when it starts to congeal
4. Add 17 Tbsp of lemon juice

Source — Creole Cookery Book
Prepared by Morgan Stokes
Louisiana Anthology
September 18, 2023

Red Beans and Rice with Sausage

Ingredients

• Two pounds of red kidney beans
• Two pounds of sausage
• One large bell pepper
• One large onion
• Oil
• Rice
• Salt or Cajun seasoning of choice

Directions

1. Set the beans to soak in water for at least eight hours, ideally overnight. Afterward, drain the beans.
2. Dice the vegetables well and cut the sausage into coins.
3. Set the stove to medium. With a bit of oil, brown the sausage and render a bit of fat from them.
4. Pull out the sausage, leaving the oil.
5. Add the vegetables, and let them cook until the onions turn clear.
6. Add the beans and sausage to the pot, and add water until the beans are just covered.
7. Let the pot come to a boil. Once that happens, turn the heat down until the pot is at a moderate simmer. Make sure to add some salt and seasoning while the beans simmer.
8. Cook until the beans are soft and tender, around one to two hours. Add water as needed.
9. Prepare rice according to package instructions.
10. Serve the beans hot over rice.

Notes

• This recipe works on a general formula of one pound sausage to one pound beans. This means you can scale up for large gatherings or down for smaller households.
• As stated in step one, it is imperative to soak the beans, as it leads to a more evenly cooked bean. While it is possible to cook the beans without soaking, it is not recommended.
• In step 7, it is mentioned to season the beans with salt while simmering. Similar to pasta, it is important to add salt while the beans are cooking, as it will make seasoning later nigh impossible.
• This recipe allows for a multitude of different sausages to be used, e.g. andouille and kielbasa, or even something like deer sausage. Feel free to use whatever savory sausage is preferred or available. Ham would even work as a good alternative.
• The sausage does not have to be added in while the beans cook. For example, they can be served whole or cut in half lengthways when plating. The sausage can even be fully omitted, if you are looking to make the dish Lenten or vegan.
• If desired, chicken bouillon can be added with the water when cooking. Another option is to use chicken stock entirely as a replacement to the water.

Source — A Personal Recipe
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023

"Pain Perdu," or Lost Bread

Ingredients

• One pint of fresh milk
• One cup of sugar
• Two eggs, beaten
• Flavorings of choice
• Loaf of bread
• Butter

Directions

1. Combine the milk, sugar, and eggs, as well as any seasonings and flavorings of choice.
2. Take six slices of bread from your loaf of bread, and soak each piece in the prepared milk and sugar custard.
3. Add butter to a pan and fry each piece of soaked bread one by one. Pile them up and serve hot.

Source — La Cuisine Creole
Prepared by Ethan Clapp
Louisiana Anthology
July 16, 2019

Orange Cakes

Ingredients

• Two quarts of flour
• Two tablespoons of butter
• One large cup of brown sugar
• Molasses
• Orange peel

Directions

1. Combine the flour, butter, and brown sugar.
2. Mix with just enough molasses to be able to roll the resultant dough thin.
3. Powder a great deal of orange peel, and dust the cake well with it.

Note that these cakes are made without eggs, so not only are they very nice, but very economical too.

Source — Creole Cookery Book
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023

Clareville Biscuits

Ingredients

• Two pounds of sifted flour
• Half a pound of butter
• Half a pint of milk or cold water
• Pinch of salt

Directions

1. Combine all ingredients into a batter.
2. Grease a pan with a little bit of butter and add the batter to the greased pan.
3. Bake at a low temperature until the biscuits are a light brown.

Source — Creole Cookery Book
Prepared by Ethan Clapp
Louisiana Anthology
September 30, 2023