Quiche Lorraine (Bacon and Cheese)

 

Ingredients

• 
  Pastry for a one-crust 9-inch pie 
• 4 strips bacon
• 1 onion. thinly sliced
• 1 cup Gruyere or Swiss cheese, cubed
• 1/4 cup grated Parmesan
• 4 eggs, lightly beaten
• 2 cups heavy cream or 1 cup each milk and cream
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Tabasco sauce to taste

Directions

1. Heat the oven to 400 degrees.
2. Line a nine-inch pie plate with the pastry.
3. Build a rim with the pastry, and flute it.
4. Cover the bottom of the pastry with a round of parchment paper, and add enough dried beans or peas to partly fill the shell.
5. Bake for 10 minutes.
6. Reduce the oven heat to 375 degrees and remove the pastry (throwing away beans and parchment paper. Set aside.
7. Cook the bacon on skillet until crisp, then remove from pan.
8. Pour all but one tablespoon of fat remaining in skillet.
9. Cook onion in the remaining fat until transparent.
10. Combine the eggs, cream, nutmeg, salt, pepper, and tabasco sauce in bowl.
11. Crumble the bacon and sprinkle bacon, onion, and cheese over the inside of the pastry.
12. Strain cream mixture over onion-cheese- mix and slide the pie onto a baking sheet.
13. Bake the pie until a knife comes out clean; about 50 minutes, remover, and let stand for 5-10 minutes before serving,

Source — NY Times 
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Corn Casserole

 

Ingredients

• 
  1 16 oz can of creamed corn
• 1 16 oz can of whole kernel corn
• 2 beaten eggs
• 3/4 cup of grated cheese
• 1 box of jiffy corn mix
• 8 oz of sour cream
• 1 stick of butter

Directions

1. Preheat oven to 350° F (175°C).
   
2. Beat the eggs in a large bowl. 
3. Mix in all of the ingredients.
4. Put it in a greased 9x13 baking dish.
5. Cook for 30 minutes. 
6. Sprinkle a layer of cheese on the top.
7. Cook for another 10 minutes.

Source — Favorite Recipe
Prepared by Kaylie Canerday
Louisiana Anthology
December 19, 2023

Omelette Souflee

 

Ingredients

• 
  Yolks of 6 eggs
• 1 dessertspoonful of potato flour
• 1 dessertspoonful of orange flower water
• Very little salt
• 6 egg whites
• 2 ounces of butter
• Little amount of sugar

Directions

1. Put the yolk of 6 eggs in a large basin, alongside a dessertspoonful of potato flower, 1 dessertspoonful of orange flower water, and a very little salt.
2. Stir these together with a wooden spoon for about ten minutes.
3. Whip 6 egg white and mix them in lightly with the batter.
4. Put two ounces of butter into a sauce pan and set it on fire.
5. As soon as the butter begins to sputter, pour the batter into it and set the pan over the fire.
6. As the batter becomes partially set, round the sides and at the bottom.
7. Toss it over gently and then turn the omelette out neatly in the form of a dome on a silver dish greased with butter.
8. Put it in the oven and bake it for about 12 minutes.
9. When it is ready to send to the table, shake some sugar over it and serve immediately.

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Ginger Bread

Ingredients

• 2 quarts of flour
• 1 pound of room temperature butter
• 1/2 pound of sugar
• 9 eggs
• 1 pint of molasses
• 1 cup of ginger
• 2 teaspoons of baking soda

Directions

1. Preheat oven to 350° F (175° C).
2. Beat the butter with a mixer, then mix in the sugar.
3. Mix in the eggs and the molasses.
4. Sift the flour, sugar, ginger, and baking soda together.
5. Slowly mix in the dry ingredients into the wet ingredients.
6. Pour batter into a greased 9 inch pan. 
7. Cook in the oven for 30 minutes.
8. Check if it is done by inserting a toothpick and seeing if it comes out clean. If not cook for 15-20 more minutes.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 19, 2023

Common Cake

Ingredients

• 1 pound of sugar
• 2 pounds of flour
• 1 pound of butter
• 5 egg yolks
• 8 tablespoons of cream
• 4 oz of brandy

Directions

1. Preheat oven to 325°F (170°C).
2. Mix butter, cream, and sugar together in a large bowl.
3. Beat in egg yolks one at a time.
4. Mix in flour.
5. Stir in the brandy.
6. Cook in the oven for 50 minutes and until cooked through.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 18, 2023

Famous Apple Pudding

Ingredients

• One orange or lemon
• 1/2 lb. of apples
• The yolks of 8 eggs
• 1/2 lb. of sugar
• 1/4 lb. of butter
• Nice puff paste

Directions

1. Boil until tender, 1 orange or lemon, with 1/2 lb. of apples.
2. Beat until they can be passed through a wire sieve.
3. Add the yolk of 8 eggs to the mixture.
4. Add 1/2 lb. of sugar and 1/4 lb of butter; mix all well.
5. Fill dish with mixture.
6. Place nice puff paste on the rim and bake for 1/2 an hour.

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Angel's Food

Ingredients

• The whites of 11 eggs 
• 1 1/2 tumblers of sifted powdered sugar [a tumbler is 1 cup]
• 1 tumbler of sifted flour
• 1 teaspoon of cream of tartar

Directions

1. Sift the flour four times, leaving the tumbler even full.
2. Add the cream of tartar and sift again.
3. Beat the eggs to a stiff froth in a pan. (Pan must never have been greased, and have dimensions of 2.5 gills [1 1/4 cups])
4. While beating, add sugar to the eggs lightly.
5. Flour the eggs gently, while still beating.
6. Do not stop beating until the dish is put in a moderately heated oven to bake.
7. Bake in oven for 40 minutes, if too soft let it remain a few minutes longer.
8. Leave in oven, and do not open the oven until it has been in 15 minutes.
9. Turn the pan upside down to cool.
10. When cold, take out the cake by loosening it with a knife
11. Ice cake 

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023