Groundnut Soup

     Ingredients 

• One half-pint of shelled ground nuts
• Two tablespoons of flour
• One pint of oysters
• One and a half pint of boiling water
• One large red pepper (or two small red peppers)

Directions

1. Grind shelled ground nuts thoroughly
2.  Combine the flour to the ground nuts and completely mix together
3.  Include the mixture, alongside the oysters, into the boiling water
4.  Allow the mixture continue to boil
5.  Add the red pepper for spice

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Groundnut Soup

     Ingredients 

• One half-pint of shelled ground nuts
• Two tablespoons of flour
• One pint of oysters
• One and a half pint of boiling water
• One large red pepper (or two small red peppers)

Directions

1. Grind shelled ground nuts thoroughly
2.  Combine the flour to the ground nuts and completely mix together
3.  Include the mixture, alongside the oysters, into the boiling water
4.  Allow the mixture continue to boil
5.  Add the red pepper for spice

Source – Creole Cookery Book.

Prepared by Fatima Z. Hussain

Louisiana Anthology

June 10, 2019

Chicken and rice casserole

Chicken and rice casserole

Ingredients

• Your choice of chicken type
• Rice
• Cream of chicken

Directions

1. Season your chicken to your tasting 
2. Bake the chicken 
3. Add an 8 oz cup of rice with the cooked chicken
4. Add cream of chicken in another 8 oz cup with about 4 oz of water
5. Mix the water and cream of chicken so that it is somewhat runny and thin
6. Put the dish back in the oven and cover with foil and let it cook for approximately another 30 minutes.  Rice should be fully cooked.

                                                                                                            Source by- Viola Cooper

                                                                                                            Prepared by Twanna Hawthorne
                                                                                                            June 11, 2019

Sweet Potato Buns

Sweet Potato Buns

Ingredients

• Sweet potato
• Flour
• Spice
• Sugar
• Yeast
• Butter

Directions

1. Boil and mash sweet potato
2. Rub into it as much flour that will make it like bread
3. Add sugar and spice to fit your taste, with a spoonful of yeast
4. When it has risen, work in a piece of butter.
5. Bake it in small rolls, to be eaten with hot butter.

                                                                                                Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 11, 2019

Manchester Ice Cream

Manchester Ice Cream

Ingredients

• 4 eggs (whites and yolks)
• 1 pint of cream
• One half pint of milk
• 2 cups of sugar

Directions

1. Mix the sugar cream and milk together, and stir the well beaten eggs.
2. Put all in the freezer and turn for 20 minutes without stopping. 
3. Put in a mold, and pack in ice until ready to serve
4. Enjoy!

                                                                                               Source- Cooking in the Old Creole Days

                                                                                                 Prepared by Twanna Hawthorne

                                                                                                 Louisiana Anthology

                                                                                                 June 10, 2019

Punch

Punch

Ingredients

• 3 lemons
• Jamaica Rum
• Brandy
• Ice
• Loaf Sugar
• Champagne

Directions

1. Put the rind of 3 lemons
2. Pour a wine glassful with Jamaica Rum
3. Pour 2 wine glassful of Brandy
4. Pour 3 tablespoons of load sugar
5. Fill a tumbler and half of water ice
6. Pour on one bottle of champagne

                                                                                             Source- "Cooking in the Old Creole Days"

                                                                                                               Prepared by Twanna Hawthorne
                                                                                                               Louisiana Anthology
                                                                                                               June 10, 2019

Punch

Punch

Ingredients

• 3 lemons
• Jamaica Rum
• Brandy
• Ice
• Loaf Sugar
• Champagne

Directions

1. Put the rind of 3 lemons
2. Pour a wine glassful with Jamaica Rum
3. Pour 2 wine glassful of Brandy
4. Pour 3 tablespoons of load sugar
5. Fill a tumbler and half of water ice
6. Pour on one bottle of champagne

                                                                                             Source- "Cooking in the Old Creole Days"

                                                                                                               Prepared by Twanna Hawthorne
                                                                                                               Louisiana Anthology
                                                                                                               June 10, 2019