Lemon Sauce for Fish

Ingredients

• Half a pint of butter
• 2 lemons
• Any broiled fish 

Directions

      1. To half a pint of butter sauce No. 10

      2. Add, the juice of a lemon and another lemon sliced 

      3. Take out the seeds

      4. Let all boil together

Source — La Cuisine Creole
Prepared by Maria Parr
Louisiana Anthology
September 30 2023 

Green Fried Tomatoes

Ingredients

• Full Grown Tomatoes 
• Salt and Pepper
• Lard
• Butter
• Flour or Meal

Directions

1. Wash and Cut tomatoes
2. Cut stem
3. Cut thin slices 
4. Salt and Pepper
5. Fry in hot lard or butter
6. Roll in flour or meal
7. fry until golden brown 

Source — New Orleans Cook Book
Prepared by Maria Parr
Louisiana Anthology
September 30 2023

Fried Egg Plant

Ingredients

• 1 Egg Plant
• A bowl of Salt Water
• 1 egg 
• Bread Crumbs

Directions

     1. Peel and cut the plant in slices less than one half inch thick

     2. Immerse in salt water over an hour

     3. Drain and dip each slice in beaten egg

     4. Bread crumbs

     5. Fry brown

Source — New Orleans Cook Book
Prepared by Maria Parr
Louisiana Anthology
September 30 2023

Homemade Gluten Free Croutons

Ingredients

• Four to six slices of gluten free bread
• One quarter cup extra-virgin olive oil
• One half teaspoon dried oregano
• One half teaspoon ground thyme
• One half teaspoon onion powder
• One half teaspoon garlic powder

Directions

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Add all ingredients to a bowl and gently toss.
4. Spread evenly on the baking sheet.
5. Bake for 15 to 20 minutes, flipping the croutons half way through.

Source — Meals She Eats
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Sausage Tomato Gravy

Ingredients

• 1 lb Smoked Sausage
• 2 16 oz can Tomato Sauce
• 1 Bell Pepper
• 1 Onion
• 1 Celery Stalk
• 2 cups of Water
• 4 tablespoon Sugar

Directions

1. Heat oil in magnalite pot for about 2 minutes. Brown Sausage until golden brown.
2. 
   Take out sausage, add bell pepper, onion, celery to pot. Let that cook for about 5 minutes. All particles from the browning of sausage should turn vegtables brown.
3. Once vegtables are brown, add in tomato sauce sugar, and cups of water, bring to a boil.
4. Cut smoked sausage up into pieces, add to boiling sauce. Cook for about an 1 hour.
5. Sauce should have a loose but creamy consistency. Serve over a bed of rice, with your choosing of sides.
   
   
   
   

Source — Family Owned Recipes
Prepared by Chasity L Sparrow
Louisiana Anthology
September 30,2023

Hickory Nut Cake

Ingredients

• One cup butter
• Three cups sugar
• Three cups flour
• Two teaspoons baking powder
• One cup sweet milk
• Six eggs
• One cup sour cream
• One cup hickory nut meat

Directions

1. Cream together butter and two cups of sugar.
2. Add the milk and flour.
3. Lastly, beat the whites of the eggs to stiff peaks.
4. Bake into 3 layers.
5. Finely chop the hickory nut meat.
6. Boil sour cream, one cup of sugar and hickory nut meat together.
7. Let cool then spread between layers of cake.

Source — New Orleans Cookbook
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023

Lemon Custard

Ingredients

• One cup of water
• One tablespoon of flour or corn starch
• Three eggs
• One cup of brown sugar
• One lemon
• One cup of pulverized sugar

Directions

1. Boil a cup of water.
2. Stir in the flour or corn starch.
3. Beat the yolks of three eggs with a cup of brown sugar.
4. Add the juice of one lemon, strained, and beat with the yolks and sugar.
5. Pour into a cake pan and bake.
6. Take the whites of the eggs and beat them with one cup of pulverized sugar.
7. Spread icing on the custard.
8. Brown lightly.

Source — La Cuisine Creole
Prepared by Catherine Weldon
Louisiana Anthology
September 30, 2023