Breakfast Casserole

Ingredients

• Cup of diced onion
• Cup of diced bell peppers
• Half a cup of mushroom
• Cup of diced sausage
• Pre-cooked chopped ham
• A dozen eggs
• Shredded cheese
• Cup of diced potatoes
• Half a cup of milk

Directions

1. Place the diced potatoes on a glass pan.
2. Pre-cook the onions, bell peppers, mushroom, sausage on a pan.
3. Add salt, pepper, paprika to taste.
4. Whisk the eggs, milk and shredded cheese together.
5. Spread the vegetable and meat mixture on the glass pan on top of the potatoes .
6. Pour the whisked mixture of eggs, milk and cheese on top of the vegetable and meat mixture.
7. Bake till the edges are golden brown.
8. Serve after 10-15 mins.

Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Chicken Soup, Cold

Ingredients

• Two young fowls
• One head of celery
• Half a cup of rice;
• One gallon of water
• Quarter pound of cooked ham

Directions

1. Cut the fowls to pieces.
2. Chop the celery fine.
3. Put the cut celery with the fowls into the pot with enough water to cover them.
4. Stew for an hour.
5. Add the remainder of the boiling hot water.
6. Strain the soup after two hours of boiling.
7. Set it aside to cool.
8. Add roasted fine powdered parsley when the water is clear and cold.
9. Add oven dried ham to the mixture.
10. Add fine grated salt and pepper to taste.
11. Stir in last of all a pint of rich fresh cream.
12. Serve with diced bread with lemon juice.
13. Eat cold.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Tomato Aspic

Ingredients

• One can of tomatoes
• One slice of onion
• Two bay leaves
• Celery tops
• Salt
• Cayenne
• A box of gelatine
• Lemon
• Lettuce leaves
• Mayonnaise

Directions

1. Steam and put one can of tomatoes in a sauce pan.
2. Put one slice of onion.
3. Add bay leaves and few celery tops.
4. Bring to boiling point.
5. Soak three-quarters of a box of gelatine in one-half cup of cold wayer for one and half hour.
6. Add the three-quarters of a box of gelatine to the tomatoes mixture.
7. Mix until dissolved.
8. Add the juice of half a lemon and strain again.
9. Mix until dissolved.
10. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
11. When ready to use plunge the cups in hot water for a minute.
12. Turn the aspic out on lettuce leaves. .
13. Serve with mayonnaise.

Source — New Orleans Cook Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Lincoln Cake

Ingredients

• One pound of butter
• One pound of sugar
• Six eggs well beaten:whitws and yolks separately
• Two cupfuls of sour cream
• One grated nutmeg
• One teaspoonful of powdered cinnamon
• One tablespoonful of rose water
• One teaspoonful of soda dissolved in hot water, and stirred into the milk just before adding it to the cake

Directions

1. Cream the butter and sugar.
2. Add the whipped yolks.
3. Add cream and spice.
4. Add flour.
5. Add rose water.
6. Add a double handful of citron cut into slips and dredged.
7. Beat the egg whites of the eggs.
8. Stir all well.
9. Bake in a card-shaped buttered tin.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

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