Creamy Cajun Chicken Pasta

Ingredients

• 
  1 tbsp. olive oil
• 1 red onion (diced)
• 200g mushrooms (sliced)
• 1 red pepper (sliced)
• 500g chicken breast (diced)
• 1 tbsp. Cajun seasoning
• Salt
• 500g penne pasta
• 500ml chicken stock
• 100g light cream cheese
• Chopped chives

Directions

1. Heat olive oil in a large non-stick pan.
2. Add the diced red onion, 200g of sliced mushrooms, and the sliced red pepper, and cook until softened. Remove vegetebales from the pan and set aside.
3. Add more olive oil if necessary and add 500g of diced chicken breast. Fry until thoroughly cooked.
4. Add vegetables back into the pan and season with 1 tbsp. of Cajun seasoning and salt. Stir well to combine.
5. Add 500g of penne
   pasta and chicken stock, cover the pan, and allow to simmer for 15 minutes.
6. Stir 100g of light cream cheese to make a thick, creamy sauce to add to the pasta.
7. Garnish with chopped chives.

Source — My Protein
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Peach Sweet Pickles

 Ingredients

• One quart of vinegar
• Five pounds of sugar
• One tablespoon of cloves
• Whole allspice
• Cinnamon
• Eight pounds of peaches

Directions

1. Make a syrup with 1 quart of vinegar, 5 pounds of sugar, 1 tablespoon of cloves, allspice, and cinnamon.
2. Take a thin cloth and tie the spices in it.
3. Drop the cloth with the spices into the syrup and bring it to a boil.
4. Peel 8 pounds of peaches and leave the stones in them.
5. Add the peaches to the syrup and boil until the fruit is transparent. The fruit should sink in the syrup when put into the jars.

Source — The New Orleans Cookbook
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Fried Tripe

Ingredients

• One tripe
• Butter
• Salt
• Pepper
• Bread crumbs
• Sauce tartar or sauce Robert

Directions

1. Cut the tripe in two inch long strips.
2. Dip the strips in melted butter and season with salt and pepper.
3. Dip the strips into pounded bread crumbs.
4. Fry to a golden brown.
5. Arrange on a dish with either sauce Tartar or sauce Robert.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Codfish Pie

Ingredients

• One cod
• Salt
• Pepper
• Nutmeg
• Butter
• Broth
• A crust of choice
• One spoonful of a stock of choice
• 1/4 of a pint of cream
• Flour
• Lemon
• Oysters

Directions

1. Salt a piece of the middle of a small cod and salt it well one night.
2. On the next day, wash it and season it with salt, pepper, and a very little amount of nutmeg.
3. Place the cod into a deep dish with a small amount of butter and a good broth.
4. Cover with a crust of choice, making an aperture and baking.
5. Make and boil sauce made of one spoonful of stock, a quarter pit of cream, a little flour and butter, a grate of lemon and nutmeg, and some oysters, if possible.
6. Once the pie is fully baked, pour sauce into the aperture of the crust.

Source — The Unrivalled Cook-Book
Prepared by Aaron Phillips
Louisiana Anthology
September 30, 2023

Beer Soup

Ingredients

• Half a pound of bread crumbs
• Fresh Butter
• Quart of strong beer
• A glass of red wine
• Rind of a lemon
• Cinnamon 
• clove of garlic
• tablespoon of sugar
• croutons or fried bread

Directions

     1. Scorch half a pound of bread crumbs in some fresh butter

     2. Add a quart of strong beer

     3. As much red wine

     4. The rind of a lemon

     5. Cinnamon, cloves, and sugar

     6. Let it boil up once

     7. Pour your soup over croutons of fried bread in your tureen

Source — Creole Cookery Book 

Prepared by Maria Parr
Louisiana Anthology
September 30, 2023

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