Stuffed Macaroni

Ingredients

• Pipe macaroni
• Chicken
• Boiled beef brain
• Bread crumbs soaked in stock
• Parmesan cheese
• 2 Hard-boiled eggs

Directions

1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
2. Stuff the noodles with the mince.
3. Boil the stuffed macaroni for 20 minutes in a thin broth.
4. Pour tomato sauce over and serve.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Chicken Alfredo

Ingredients 

• Fettuccine pasta
• Boneless,skinless chicken breast
• Salt
• Pepper
• Seasoning salt
• Garlic powder
• Whipping cream
• Parmesan cheese
• Olive oil
• Butter

Directions

1. Boil a large pot of salted water.
2. Add the Fettuccine and cook until done(usually takes around 10 minutes).
3. Reserve a half a cup of the cooking water, and drain the rest.
4. Set Fettuccine to the side.
5. Season the chicken breast with the Seasoning salt,salt,and pepper.
6. Warm olive oil in a nonstick skillet.
7. Add the chicken and leave it cooking for 5-7 minutes, or until golden brown on the bottom.
8. Flip the chicken over and add one tablespoon of butter.
9. Let it cook for 5-7 minutes on the opposite side.
10. Transfer chicken to a cutting board and let rest for 5 minutes.
11. Cut chicken into slices.
12. Wrap in foil until you need them again.
13. Add butter and the cream into the same pan.
14. Mix until butter is melted.
15. Add salt.pepper, and garlic powder.
16. Mix together.
17. Bring the mixture to a simmer(not a boil) and cook for 3-4 minutes.
18. Whisk it constantly until it thickens.
19. Stir in the Parmesan cheese until it is melted(if sauce is too thick, add some of the reserved pasta water).
20. Take sauce off the heat and add the fettuccine and chicken.

Source — Personal Recipe
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Danish Pudding

 Ingredients

• One quart of Milk
• Five eggs
• One and a half spoonfuls of Flour
• Sugar
• Half a pound of butter
• Nutmeg
• One Wineglass of Wine

Directions

1. Boil one quart of milk and let stand till almost cold.
2. Beat four eggs for forty-five minutes with one and a half spoonfuls of flour.
3. Mix the milk and sugar with it.
4. Tie it up in a well floured close cloth.
5. Boil the close cloth for one hour.
6. Mix together a half a pound of butter,one cup of sugar,one wineglass of wine,the yolk of one egg, and a little nutmeg for a very nice sauce.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 18,2024

Lemon Sherbet

Ingredients

• Lemons or Limes
• Sugar

Directions

1. Make any quantity of lemonade.
2. Add plenty of sugar.
3. Freeze it entirely.

Source — Creole Cookery Book
Prepared by MaKaylah Warren
Louisiana Anthology
March 17,2024

Meringues

 Ingredients

• 10 eggs
• sifted crushed sugar

Directions

1. Beat the whites of 10 eggs until they are stiff.
2. Add carefully 10 tablespoons of sifted crushed sugar, very finely powdered.
3. Put it in the form of a large egg on paper.
4. Garnish with the glazing sugar and lay the paper on a tin,in a moderate oven.
5. Take them out when they turn light brown.
6. Remove all that is not cooked from underneath them carefully.
7. Place them when cold in the oven to dry; then put any kind of delicate preserve in each.
8. Fill with any kind of preserve.
   Source — Creole Cookery Book
   Prepared by MaKaylah Warren
   Louisiana Anthology
   March 17, 2024

Chicken Pot Pie

Ingredients

• 3 lb chicken
• 2 carrots
• 1 c. frozen green peas
• 1 1/2 c. chicken broth
• 1 can cream of chicken soup
• 1 stick oleo butter
• 1/2 tsp. pepper
• 1 c. self-rising flour
• 1 c. buttermilk

Directions

1. Cook and bone 3 lb chicken and cut up.
2. Peel and finely chop 2 carrots.
3. Boil until slightly soft.
4. Add 1 c. frozen peas, stir, remove from heat.
5. Combine 1 1/2 c. chicken broth with 1 can cream of chicken soup, bring to a boil.
6. Lay chicken in a 9x13 inch casserole dish, pour broth mixture over it.
7. Combine 1 stick oleo, 1/2 tsp. pepper, 1 c. self-rising flour, and 1 c. buttermilk.
8. Mix thoroughly to form batter, spoon lightly over top of chicken mixture.
9. Back 25-30 min. at 400 degrees or until browned.

Source — Family Recipe
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024

Cherry Flan/Flan aux Cerises

Ingredients

• Shortcrust pastry
• Powdered sugar
• Cherries
• Cherry jam (optional)

Directions

1. Garnish the flan mold on the side with shortcrust pastry.
2. Lower to half a centimeter.
3. Sprinkle a good layer of powdered sugar.
4. Remove the kernels from your cherries and store them on the flan.
5. Put in the oven for half an hour.
6. Let cool.
7. Put a light layer of cherry jam on the cherries if available.

Ingrédients

• La pâte brisée
• Sucre en poudre
• Cerises
• La confiture de cerises (optionnel)

Directions en français

1. Garnissez le mould à flan avec de la pâte brisée.
2. Abaisse a un demi-centimètre.
3. Saupoudrez d'une bonne couche de sucre en poudre.
4. Retirez les noyaux de vos cerises, et rangez celles-ci sur le flan.
5. Mettez au four une demi-heur.
6. Laissez refroidir.
7. Si vous possédez de la confiture de cerises, mettez en une couche légère sur les cerises.

Source — Cooking in Old Creole Days
Prepared by Lily Hudson
Louisiana Anthology
February 19, 2024