Crows’-Nest Pudding with Cinnamon

 Ingredients

• 3 tablespoons of sugar
• 3 tablespoons of cinnamon
• 1 pre-made pie crust
• 1 cup of water
• 6 sour apples
• 1 lemon

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut apples into small slices and place them into a baking dish.
3. Sprinkle the sugar and cinnamon over the apples in the baking dish. Stir well to combine.
4. Squeeze the juice from one lemon over the apples.
5. Add one cup of water to the baking dish.
6. Cover the baking dish with the pre-made pie crust. Cut holes into the pie crust for airflow.
7. Bake until the apples are of desired tenderness and serve.

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

Meringues

 Meringues 

Ingredients 

* 10 egg whites 

* 10 tbs of silted sugar 

* Raspberry preserve

Directions 

* Mix the eggs and silted sugar until its well beaten

* Formed it into a large egg on paper and place in the oven 

* Take it out when its light brown and carefully remove the uncooked parts with a spoon

Glazing 

* After its cooled you can take out your chilled preserve 

* You carefully spread the raspberry and then its ready to eat 

                                                            Source- Creole Cookery Book

                                                            Prepared by Allez'ja Turner

                                                            Louisiana Anthology 

                                                            September 30, 2023

Bacon-Ranch Penne Pasta

Ingredients

• 2 Tablespoons all-purpose flour

• 3/4 cup heaving whipping cream

• 1/2 cup milk

• 3/4 cup salted butter

• 1 block (8 ounces) cream cheese

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/2 cup prepared ranch dressing

• 6 slices cooked bacon, chopped

• 1 cup freshly grated Mozzarella cheese

• 1 pound penne pasta

Directions

1. In a small bowl combine flour, heavy whipping cream, and milk. Whisk until smooth and combined. Set aside.

2. In a medium saucepan, over medium-low heat, add butter and cream cheese. Stir with a whisk until both are melted

3. Slowly add the flour/milk mixture to the saucepan. Continue to whisk until the mixture starts to thicken.

4. Once thickened and hot, remove from heat.

5. Stir in Parmesan cheese and garlic powder until the sauce is smooth and creamy. Set aside.

6. Cook penne pasta in a large pot of water until al dente. Drain water and return pasta to pot.

7. Fry the bacon over medium heat until fully cooked. Cut bacon strips into small pieces.

8. Add the Alfredo sauce, ranch dressing, and bacon pieces to the pot. Carefully stir to combine.

Source — My Mother's Recipe

Prepared by Elli Houser

Louisiana Anthology

September 30, 2023

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