Strawberry Sherbet

Ingredients

• Fifteen ounces of strawberries
• Quart of water
• One lemon
• Teaspoon of orange-flour water
• Eighteen ounces of sugar
• Ice

Directions

1. Crush strawberries in a mortar.
2. Add the sliced lemon and orange-flour water.
3. Allow mixture it sit for 2-3 hours. 
4. Add sugar into separate basin and cover with cloth.
5. Pour strawberry juice over sugar and squeeze remainder.
6. Strain the mixture when sugar is dissolved. 
7. Place mixture on ice until ready to serve. 

Source — La Cuisine Creole

Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Baked Macaroni

 Ingredients

• 1/2 pound of macaroni 
• Grated cheese of choice
• 1/2 pint of milk
• One teaspoon of butter
• One heaping tablespoon of flour
• One teaspoon of salt
• One teaspoon of pepper

Directions

White Sauce

1. Heat butter in small sauce pan and stir until melted. (Be careful not to brown it.)
2. Add the dry flour to butter and stir quickly until mixed.
3. Pour 1/3 of milk and let it boil up.
4. Continue to stir mixture as it thickens.
5. Gradually add remaining milk.
6. Add salt and pepper.

Macaroni

1. Boil macaroni in boiling, salted water until tender.
2. Drain macaroni and place into buttered pudding dish.
3. Layer macaroni with cheese.
4. Pour white sauce over entire dish.
5. Cover dish with grated cheese and butter.
6. Bake in oven until brown.

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Graham Bread

Ingredients

• Three pints of Graham flour
• One pint of white flour
• One cup of yeast
• 1/2 of molasses
• One teaspoon of salt

Directions

1. Mix ingredients stiffly with lukewarm water.
2. Stir ingredients with a spoon.
3. Allow bread to rise overnight.
4. Bake dough in a moderately hot oven until completion.

-Miss Cocker

Source — New Orleans Cook Book
Prepared by Graham Stephenson
Louisiana Anthology
September 30, 2023

Spicy Chicken Alfredo

 Spicy Chicken Alfredo 

Ingredients

*2 cups Fettuccine noodles

*3 cups Parmesan cheese

*2 pieces grilled chicken

*2 broccoli florets 

*mushrooms

*spicy seasoning of your choice

Directions 

* Boil the noodles

* Start making the sauce, use Rao's brand with parmesan cheese and heavy whipping cream.

* Let the sauce cook on low temp and continue adding the parmesan and start seasoning the sauce

* Cut up the broccoli and let it steam for five minutes and start cutting up the mushrooms

* Cook your chicken breast and then cut it up and sauté it with the mushroom and broccoli

Garnish

* Once done drain your noodles and add to a bowl with your chicken and vegetables 

* Then add your sauce on top and sprinkle with parmesan and parsley 

                                                             Source- Allez'ja Turner

'                                                            Prepared by Allez’ja Turner 

                                                             Louisiana Anthology 

                                                             September 30, 2023 

Spinach to cook

 Spinach to Cook

Ingredients

* Spinach

*Butter

* Hard boiled eggs 

Directions

* Wash in three to two quarters of water

* Boil in clear water for 30 minutes

* Add a little soda,  if not green

* When soft chop fine and add butter and salt and pepper to taste

Garnish

* Cut hard boiled eggs into fancy shapes

* Poach eggs and lay them on top of the spinach 

                                                                  Source- La Cuisine Creole

                                                                  Prepared by Allez'ja Turner 

                                                                  Lousiana Anthopolgy 

                                                                   September 30, 2023

Red-Fish A La Provencale

 Red-Fish A La Provencale 

Ingredients

* Properly clean the red fish

* Place is a large dish with pickled marinade with 2 carrots, two onions, parsley, bay leaves, three garlic cloves, salt & pepper, juice of two lemons, and gill of salad oil. 

Directions

* Remove from marinade and cook three quarters of an hour

* Baste frequently with butter

Preparation

* Platter while fish is still hot 

* Add half a bottle of wine and cayenne pepper to marinade

* Stew well and strain over fish 

* Garnish with lemon, parsley and capers

                                                                Source- La Cuisine Creole 

                                                                Prepared by Allez’ja Turner

                                                                Louisiana Anthology 

                                                                September 30, 2023

Tomato Sauce

 Ingredients

• Twelve red tomatoes
• Three crackers
• Three tablespoons of salt
• Three tablespoons of pepper

Directions

1. Peel and slice twelve red tomatoes. Remove the seeds.
2. Add the tomatoes to a pot over medium-low heat.
3. Crush up the crackers into fine pieces.
4. Add the crackers, salt, and pepper to the pot with the tomatoes.
5. Cover the pot, stirring occasionally, and cook for twenty minutes.

Source — La Cuisine Creole
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023