Potatoes with Ham

Ingredients

• Potatoes
• Butter
• Four eggs (to be boiled hard)
• Cold boiled ham (amount equal to the potatoes)
• Salt (to taste)
• Chopped Parsley
• Chopped Onion
• Four large cupfuls of cream (approximately 32 ounces)
• Bread crumbs (enough to cover the top of the dish)

Directions

1. Boil the potatoes, then slice them quite thin.
2. In a pan, heat a good-sized piece of butter and add the sliced potatoes. Let them heat thoroughly, without frying them.
3. Boil four eggs hard, then chop them fine. Similarly, chop the cold boiled ham into fine pieces.
4. In a baking dish, arrange the potatoes, chopped eggs, and ham in layers. Sprinkle a little salt, chopped parsley, and chopped onion on each layer.
5. Pour four large cupfuls of cream over the arranged layers in the dish.
6. Cover the top with bread crumbs and dot with small bits of butter.
7. Bake in a preheated oven until the top turns a light brown, indicating it's done.
8. Allow to cool slightly before serving. This dish makes a hearty accompaniment to meals or can be enjoyed on its own.

Source — The Unrivalled Cook-Book
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Redneck Caviar

 Ingredients

     Dip Ingredients

• 1 1/2 cups of cooked, fresh white acre peas
• 15 oz can of black beans, drained and rinsed
• 1 1/2 cups of finely chopped tomatoes
• 1 1/2 cups of fresh corn kernels
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 2 jalapeños, seeds removed and finely diced
• 1/2 cup of cilantro or parsley, finely diced
• 1 avocado

       Dressing Ingredients

• 4 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar
• 2 garlic cloves
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

  Directions:

1. Add all the dip ingredients except avocado into a large colander to drain.
2. After the ingredients are done draining add them to a large bowl and mix.
3. Combine the dressing ingredients into a mason jar and shake well. After add to dip and mix well.
4. Serve cold or at room temperature.
5. Store this dish tightly covered in the refrigerator. Do not freeze

Source —Grits and Pinecones
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Buckwheat Cakes

Ingredients

•  1/2 cup of yeast
• 1 tablespoon of salt
• 6 cups of milk and water mixed
• 1 teaspoon of baking soda
• 4 cups of buckwheat flour

       Directions

1. Take a large mixing bowl and mix the buckwheat flour, yeast, salt, and milk/water mixture until it is mixed thoroughly.
2. Pour the mixture into a tall jar. Tall jars make the mixture rise better than if it was in an open bowl.
3. Let it sit until the next morning when they are to be cooked.
4. Before cooking add 1 teaspoon of baking soda to the mixture.
5. Fry in a well buttered or oiled skillet until brown.
6. Serve with syrup or honey.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Norwegian Pancakes

Ingredients

• Four eggs
• 1 1/2 cups of flour
• 1 3/4 cups of milk
• Lil Sugar
• Butter
• Fillings of choice, if preferred
• (Makes roughly 15-20. Doubling this recipe works, but halfing it may not)

Directions

1. Mix the eggs, flour, milk, and sugar in a bowl.
2. Turn your stove on medium and have at least a medium size frying pan ready.
3. Butter the pan and pour some of the mix into the pan. Maneuver the pan so the mix spreads and thins out.
4. Flip pancake when almost fully cooked on top.
5. Leave the pancake on for roughly 15 seconds longer, then pull it out and butter the top.
6. Repeat steps 3-5 until there is no more mix.
7. You can eat them as is, or add more butter or fillings like cool whip, berries, cinnamon, etc., as well to mimic crepes.

Source — Personal Recipe
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Tomato Catsup

Ingredients

• 3 pounds of ripe tomatoes
• 4 cups of vinegar
• 6 teaspoons of sliced garlic
• 3 teaspoons of salt
• 3 teaspoons of finely ground white pepper.
• 2 teaspoons of olive oil
• A cheesecloth or another type of coarse cloth

Directions

1. Take all the tomatoes and cook them on a medium heat on stove top.
2. After they are soft strain them through a coarse cloth or cheesecloth and start to put the strained juice in pint jars.
3. For every pint of juice put 2 cups of vinegar, 3 teaspoons of sliced garlic, 1.5 teaspoons of salt and white pepper.
4. Then put everything back on the stove and heat until it starts boiling.
5. Boil for 1 hour and then sieve again after 1 hour.
6. Boil again until it becomes the consistency of cream.
7. After it reaches the desired consistency let it cool and place into bottles or jars
8. Put 1 teaspoon of olive oil in each bottle or jar and seal them tight.
9. Store in a dry place until used in future.

 Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Red Fish a La Provençale

Ingredients

• Properly prepared medium size Red Fish
• Two carrots (sliced)
• Two onions
• Three cloves of garlic
• 1 head of Parsley
• 2 to 5 Bay Leaves
• Pinch of pepper
• Pinch of Salt
• Juice from two squeezed lemons
• 1/2 cup of vegetable oil
• 1/2 bottle of any wine
• Pinch of cayenne pepper
• 3 sticks of butter

Directions

1. Prepare a marinade using: two sliced carrots, two onions, half of the parsley head, all the bay leaves, 3 cloves of garlic, salt and pepper, juice from the two squeezed lemons, and lastly the 1/2 cup of vegetable oil.
2. Put the red fish in a large dish with the marinade and let sit for 24 hours.
3. After the 24 hours remove the red fish from the marinade and place into a large baking dish. Do not throw away the marinade!
4. Bake for 45 minutes basting every 5 to 10 minutes with wine and butter.
5. After baking remove fish from baking dish and move to platter. Be sure to make sure fish does not cool.
6. Retrieve the marinade and add 1/2 bottle of wine and a pinch of cayenne to the marinade.
7. Stew the marinade until the wine and cayenne are mixed well.
8. Strain the marinade and place over the red fish.
9. Garnish with cut lemon, sprig of parsley, and capers.

Source — La Cuisine Creole
Prepared by Tucker Tedeton
Louisiana Anthology
April 2, 2024

Zouave Rusks

Ingredients

• One and a half pints of flour
• One pint of sugar
• A heaped tablespoon of butter (Heaped means Overflowing)
• A teacup of milk (Twelve Tablespoons)
• Two teaspoons of yeast
• Four eggs

Directions

1. Mix the yeast with the flour.
2. In a separate bowl, rub the sugar, butter, and egg yolks.
3. In another bowl, beat the whites to a stiff froth.
4. Add the milk to the butter, sugar, and yolks, then the beaten whites, then the flour and yeast.
5. Bake immediately.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024