Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Hopping John

Ingredients

• 1 cup of cow peas
• 1 slice of bacon
• 11/2 cups of cooked rice 
• salt
• cayenne pepper

Directions

1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
2. Add salt and cayenne pepper to taste.
3. Boil peas until done, not mushy. (approximately 3 hours)
4. Drain peas and mix with 1 1/2 cup of cooked rice. 
5. Serve hot. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Aunt Anne's Hoecake

Ingredients

• 1 cup of cornmeal sifted
• 1 pinch of salt
• 1 cup of boiling water

Directions

1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
2. Slowly add your boiling water to form a cake consistency.
3. Allow to completely cool.
4. Form small round cakes and pinch at top. 
5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Candied Oranges

Ingredients

• 3 lbs of peeled and quartered oranges
• 1 lb of sugar
• 1 pint of water

Directions

1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
2. Remove from heat once syrup forms.
3. Dip your 3 lbs of oranges in the syrup.
4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 

Source — Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015

Molasses Cake

Ingredients 

• 1 cup of sugar
• 1 cup of flour
• 1 cup of butter
• 1 cup of molasses
• 1 cup of milk
• 1 tsp of baking powder
• 5 eggs

Directions

1. Cream your milk, sugar, and eggs. 
2. Stir in all remaining ingredients except flour.
3. Stir in flour a little at a time to reduce clumping.
4. Pour batter into a 9 x 13 baking dish.
5. Bake at 350 degrees until tooth pick inserts and comes out clean. 

Source - Cooking in Old Creole Days

Prepared by William A. Ortego

Louisiana Anthology

March 2, 2015