Scrambled Eggs

Scrambled Eggs

Ingredients

• Butter (as needed)
• Eggs

Instructions

1. Heat Butter: Put a good-sized piece of butter in a frying pan and heat it until melted and hot.
2. Scramble Eggs: Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the hot butter in the frying pan.
3. Stir Continuously: Stir the eggs continuously with a spatula or wooden spoon until they are cooked. This should take about three minutes.
4. Serve Immediately: Turn the scrambled eggs out onto a hot dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Macaroni, Plain

 

Macaroni, Plain

Ingredients

• 2 quarts water
• 2 teaspoons salt
• 1 ounce butter
• 1 pound macaroni

Instructions

1. Boil Water: Put two quarts of water in an iron stewpan and allow it to boil.
2. Add Salt and Butter: Once boiling, add two teaspoonfuls of salt and one ounce of butter to the water.
3. Cook Macaroni: Add one pound of macaroni to the boiling water. Boil until tender, but ensure it is rather firm to the touch.
4. Drain Macaroni: Once cooked, drain the macaroni in a colander. It is now ready for use in soup, pudding, or to be dressed with cheese.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Dried Smoked Beef and Eggs

 

Dried Smoked Beef and Eggs

Ingredients

• 1/2 pound dried smoked beef
• Boiling water
• 4 large eggs, well-beaten

Instructions

1. Prepare Dried Smoked Beef: Shave the dried smoked beef into thin strips.
2. Boil Beef Strips: Place the shaved beef strips in a pan and cover them with enough boiling water. Set the pan over the fire for ten minutes.
3. Drain and Cut Beef: After ten minutes, drain off the water and cut the beef into very small pieces.
4. Beat Eggs: In a separate bowl, beat the eggs thoroughly. For every half-pound of beef, use four well-beaten eggs.
5. Combine Eggs and Beef: Stir the well-beaten eggs into the pan with the minced beef.
6. Toss and Stir: Toss and stir the mixture in the pan for approximately two minutes, ensuring even incorporation of eggs and beef. The eggs should cook and form a cohesive mixture with the beef.
7. Serve Hot: Transfer the Dried Smoked Beef and Eggs to a covered dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Coffee in Cream

Ingredients

• 3 pints heavy cream
• 1 cup strong, clear black coffee (freshly brewed)
• 2 cups granulated sugar
  
• 2 tablespoons arrowroot powder
• Cold milk (for moistening arrowroot)

Instructions

1. Brew Strong Coffee: Brew a cup of strong, clear black coffee. Set aside.
2. Prepare Arrowroot Mixture: In a small bowl, combine arrowroot powder with enough cold milk to create a smooth paste. Set aside.
3. Heat Cream: In a medium-sized saucepan, heat heavy cream over medium heat, stirring occasionally to prevent scalding.
4. Add Sugar: Gradually add granulated sugar to the warm cream, stirring until fully dissolved.
5. Incorporate Coffee: Pour the brewed black coffee into the cream and sugar mixture. Stir well to combine.
6. Arrowroot Thickening: Gradually whisk in the arrowroot mixture, stirring continuously to avoid lumps.
7. Simmer and Thicken: Allow the mixture to simmer over low heat until it reaches a creamy consistency. This may take a few minutes.
8. Check Consistency: Remove the mixture from heat once it has thickened. It will continue to thicken as it cools.
9. Cool and Refrigerate: Let the Coffee in Cream cool to room temperature, then transfer it to a container and refrigerate for 2-3 hours or until well-chilled.
10. Serve and Enjoy: Serve the chilled Coffee in Cream in individual glasses or cups. Optional: Garnish with a sprinkle of cocoa powder or a drizzle of caramel.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

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