Boiled Shrimps à la Créole

 Boiled Shrimps à la Créole

Ingredients

• However much big shrimp you like
• Ripe red pepper
• Salt
• Parsley

Directions

1. Wash the shrimps carefully,
2. Boil them in salt and water
3.  While at boil add several pods of ripe red pepper 
4.  Heap the shrimps in the dish then surround by crimped parsley and serve                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Source — The Unrivalled Cook-Book                                                                                                        Prepared by Cayden Scott

Louisiana Anthology
April 15, 2024

Garlic Bread Pizza

Ingredients

• 
  One box of garlic bread (or homemade if you would like!)
• Pizza sauce
• Shredded mozzarella cheese
• Pepperonis

Directions

1. Preheat the oven to 425 degrees.
2. Paper a pan and place the garlic bread on it.
3. Coat each garlic bread with a nice layer of pizza sauce.
4. Place pepperonis on the garlic bread to your liking (or other toppings if you'd like).
5. Put a nice layer of cheese on top of the bread, until you can hardly see the pepperonis.
6. Put the pan in the oven and bake for about 10 minutes, then take it out.
7. Let cool for a minute or two then serve!
   

Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Dried-Pea Soup

Ingredients

• One gallon of water
• One quart of split peas
• One pound of salt pork
• One half pound lean beef
• One head of celery
• One tablespoon of sugar
• Salt
• Pepper
• Powdered parsley
• Fried bread

Directions

1. Soak the peas overnight.
2. Cut the salt pork into dice.
3. Boil all ingredients together slowly until the liquid does not exceed two quarts.
4. Pour into a colander and press through it with a silver spoon.
5. Return to the pot and add sugar.
6. Add salt and pepper to taste; and add a little powdered parsley.
7. Serve with dice of fried bread.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Corn Soup

Ingredients

• One large chicken
• Twelve ears of green corn, young and tender
• One gallon of water
• Salt
• Pepper
• Corn flour

Directions

1. Boil the chicken to rags (very tender).
2. Cut the corn from the cob and put into the pot.
3. Stew and hour longer, still gently.
4. Remove the chicken and season with salt and pepper.
5. Thicken with corn flour, and serve at once.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Light Biscuit

Ingredients

• One quart of well sifted wheat flour
• One teaspoon of salt
• One teacupful of yeast
• One tablespoon of sugar
• One egg
• A piece of lard the size of a walnut

Directions

1. Dissolve the sugar into the yeast.
2. Sprinkle the salt into the flour.
3. Add the lard, egg, and yeast, with enough warm water to make a soft dough.
4. Put into a pan, cover, and set to rise in a warm place.
5. Add a little more flour once it's well risen.
6. Make them into small rolls and bake.

Source — The Unrivalled Cook-Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

Corn Batter Bread

Ingredients

• Six spoonfuls of flour
• Six spoonfuls of corn meal
• One cup of milk
• Four eggs
• Yeast powder or soda
• Salt

Directions

1. Sift the flour and corn meal, adding a little salt.
2. Add yeast powder or soda (your preference). If yeast powder, sift it in the flour; if soda, put it in the milk.
3. Make a batter with the eggs and milk.
4. Stir in the flour and meal, making it a soft batter.
5. Bake in small tins for breakfast.

Source — La Cuisine Creole
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024

French Cake

Ingredients

• Twelve eggs
• One pound of loaf sugar
• One grated lemon peel
• One half pound of sifted flour
• One half pound of sifted, dried-ground rice
• Four ounces of sweet almonds
• One ounce of bitter almonds
• One tablespoon of orange flower water

Directions

1. Beat the yolks and whites of the eggs separately.
2. Pound and sift the loaf sugar.
3. Pound the almonds in a mortar with the orange flower water.
4. Mix all ingredients gradually and beat well.
5. Paper the pan and bake for one hour.

Source — Creole Cookery Book
Prepared by Ian Dryg
Louisiana Anthology
April 9, 2024