Tuesday, April 2, 2024

Cherry soup

Ingredients

  • ripe cherries
  • wine equal to amount of cherries
  • water equal to amount of cherries
  • lemon rind (grated)
  • sugar (to taste)
  • cinnamon

Directions

  1. Stem the cherries.
  2. Crush stemmed cherries in mortar, cracking the kernels.
  3. Add crushed cherries, wine, water, and lemon rind to a porcelain-lined saucepan.
  4. Bring to a boil until the fruit is cooked to a pulp.
  5. Strain mixture through a hair sieve.
  6. Add in sugar and cinnamon.
  7. Serve warm poured over fried croutons of bread.
Source — The Unrivalled Cook-Book
Prepared by Jenna Carballo
Louisiana Anthology
March 25, 2024

Sausage Balls

Ingredients

  • One pound of ground sausage
  • Shredded cheese
  • Box of bisquick

Directions

  1. Mix the ground sausage and two cups of  bisquick together in a bowl.
  2. Add a cup of shredded cheese to mixture.
  3. Roll mixture into golf ball sized spheres.
  4. Bake until golden brown and ground sausage is cooked through.
Source — GK Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Duck Sauce

Ingredients

  • Six large onions
  • Butter
  • Pepper and salt
  • Cup of vinegar

Directions

  1. Boil six large onions; change the water two or three times while boiling.
  2. When onions are soft, chop and put into saucepan.
  3. Add two large spoonfuls of butter.
  4. Insert a dash of pepper and salt into the pan.
  5. Add and cup of vinegar into the pan.
  6. Cook until all ingrediants are mixed.
Source — La Cuisine Creole
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Sour Orange Peeling Preserves

Ingredients

  • One pound bag of oranges
  • One pound of sugar

Directions

  1. Grate the yellow off the orange, then peel into four pieces.
  2. Soak peeling in water for two days; changing the water each day.
  3. Scald and drain the water off peelings, then weigh.
  4. Use a one-to-one ratio to calculate how much sugar will be needed.
  5. Mix appropriate sugar weight with water (water should cover peelings entirely).
  6. Boil until syrup starts to brown.
  7. Put the peelings in a bowl and cook until syrup is thick.
Source — New Orleans Cook Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Shrewsbury Biscuit

Ingredients

  • Two pounds of flour
  • One pound of butter
  • Three ounces of ginger
  • Five eggs
  • One and a half pounds of white sugar
  • Dash of nutmeg or orange peel (optional)

Directions

  1. Mix all ingredients in an appropriate sized bowl.
  2. Bake at low temperature until light brown on top.
  3. Season with nutmeg or orange peel (optional)
Source — Creole Cookery Book
Prepared by Cole Golden
Louisiana Anthology
April 2, 2024

Monday, April 1, 2024

Red Gravy

Ingredients

  • 12oz can tomato paste
  • 15oz can tomato sauce
  • 24oz can Hunt's pasta sauce (herb and onion)
  • One onion
  • Minced garlic
  • Finely chopped bell pepper
  • Italian seasoning
  • Salt
  • One quarter to one half of sugar

Directions

  1. Sautee onions and bell pepper
  2. When onions are translucent, add minced garlic. Sautee for another minute. 
  3. Reduce heat and add tomato paste. Stir to incorporate. 
  4. Once broken down, add tomato sauce and pasta sauce. Incorporate. 
  5. Add enough water to loosen the gravy to preference. 
  6. Add Italian seasoning and salt to taste. 
  7. Add sugar to taste. 
  8. Cook for 2 hours, stirring occasionally. Sauce will thicken, add water if necessary.  
Source — Granny
Prepared by Toby Latino
April 1, 2024

Salad Sauce or Dressing for Lettuce

Ingredients

  • Two egg yolks, hard boiled
  • Tablespoon of mustard
  • Tablespoon of sweet cream
  • Two tablespoons of sweet oil
  • One egg yolk, raw
  • Salt
  • Spoonful of sugar
  • One and a half tablesppons of vinegar

Directions

  1. Rub hard boiled egg yolks to a paste.
  2. Mix in mustard and sweet cream.
  3. Gradually add oil.
  4. Mix in raw egg yolk.
  5. Add salt, sugar, and vinegar.
Source — La Cuisine Creole
Prepared by Toby Latino
Louisiana Anthology
April 1, 2024