White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

White Cucumber Sauce for Meats

Ingredients

• Five cucumbers
• three quarters of a pint of veal stock
• three egg yolks
• Pinch of cayenne pepper
• Pinch of salt

Directions

1. Peel the cucumbers.
2. Dice the cucumbers into very small pieces and take out the seeds.
3. Place the diced cucumbers in a saucepan with the veal stock and seasoning.
4. Once the cucumbers are tender, stir in the well beaten egg yolks.
5. Increase the heat up to just before boiling then serve it quickly with the meat of your choice.

Source — La Cuisine Creole
Prepared by Brady Laborde
Louisiana Anthology
June 29, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020

Skinny Blueberry Cobbler

Ingredients

• Six cups of fresh or frozen blueberries
• 1/2 cup zero point white granulated sugar substitute (Lakanto Classic Monkfruit)
• 1 tbsp cornstarch
• 1 1/2 tsp vanilla extract
• 1 package pillsbury sugar free yellow cake mix
• 3 tbsp Land o' Lakes light butter made with canola oil

Directions

1. Preheat the oven to 350 degrees.
2.  Spray a 9 x 13 with non stick cooking spray.
3. Combine fruit, white granulated sugar substitute, cornstarch; stir in vanilla extract.
4. Combine cake mix and melted butter in a large mixing bowl and stir until well combined.
5. Sprinkle crumbled cake mix over the fruit mixture.
6. Cook for 22-25 minutes or until bubbly.
7. Serve with fat free cool whip or light ice cream.

Prepared by Brady Laborde
Louisiana Anthology
July 25, 2020

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

To Boil a Cauliflower

Ingredients

• Head of cauliflower
• Salt
• Butter

Directions

1. Cut cauliflower down into small pieces.
2. Place cauliflower into water and salt for a short amount of time.
3. Boil a pot of water.
4. Once water comes to a boil, place cauliflower into boiling water, uncovered (Small cauliflower requires 15 minutes to boil; large cauliflower requires 20 minutes).
5. Skim the water as needed.
6. Dress with butter and serve.

Source — Creole Cookery Book
Prepared by Elizabeth Ezell
Louisiana Anthology
June 8, 2020

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020