Picadillo

 

Ingredients

• 1 pound of ground beef 
• 1/2 cup of diced onion 
• 1 diced green bell pepper 
• 2 cups of peeled diced potatoes 
• 8 ounces of tomato sauce 
• 1 tablespoon of minced garlic 
• 1 teaspoon of salt 
• 1 1/2 cups of beef broth 
• 1 bay leaf 
• 1 teaspoon of bijol seasoning 
• 1/2 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• White rice 
• Flour tortillas 

Directions

1. In a large skillet over medium add 1 pound of ground beef and cook until mostly brown.
2. Once the beef is mostly brown, drain the grease from the skillet and return the skillet back to the heat.
3. Add in the minced garlic, diced green bell pepper, and diced onion to the skillet. 
4. Continue to cook until the onion and bell peppers are softened. 
5. Pour in the tomato sauce and beef broth to the skillet. 
6. Add the salt, cumin, bijol, coriander, chili powder, and bay leaf to the skillet. 
7. Bring mixture up to a simmer and cover the skillet and let it cook for 10 minutes. 
8. Remove the lid and continue to cook until the potatoes are softened and liquid is absorbed. 
9. Serve with white rice and flour tortillas. 

Source — House of Yumm
Prepared by Alexa Martinez
Louisiana Anthology
March 25, 2022

Banana Bread

Ingredients

• One cup of butter (two sticks) softened
• One and a half cups of sugar
• Two eggs
• Four mashed bananas
• One teaspoon of vanilla extract
• Four tablespoons of buttermilk (can be substituted for whole milk or almond milk)
• Two cups of flour
• One and a half teaspoons of baking soda
• One teaspoon of salt

Directions

1. Mix butter and sugar together until consistency is creamy.
2. Add eggs, bananas, vanilla, and milk together., Mix well.
3. In a separate bowl mix flour, baking soda, and salt.
4. Blend the dry mixture (step three) into the wet mixture (step two).
5. Line a large loaf pan with cisco and flour. Cover the bottom with wax paper for easy removal.
6. Bake for sixty to eighty minutes at three-hundred fifty degrees Fahrenheit.
7. Let loaf cool in the pan for fifteen minutes. Transfer banana bread loaf onto a cooling rack.

Source — Mel's Original Recipe
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Cold Daube

 

Ingredients

• 
  Eight pounds of roast
• One pound of pork fat
• Four pigs feet
• Four calves feet
• Two beeves (cows) feet
• One red pepper (chopped)
• Three pints of vinegar

Directions

1. Cut the pork fat into thin slices.
2. Put all the meat into a pan, cover with vinegar, and let soak overnight.
3. Separate the calves and pigs feet from the mixture, take out the bones, and set aside in a separate pot.
4. Separately, slowly heat the calve and pig feet meat mixture, stir constantly. Once hot, set aside into a dish to cool rapidly.
5. Place the red pepper (chopped) in between the slices
   of pork fat.
6. Cover the pan of meat with water, boil slowly until everything is thoroughly cooked.

-Mrs. B.S. Story

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

Egg Sauce with Lemon

Ingredients

• Six eggs
• One cup (two sticks) of melted butter
• One tablespoon of salt
• One tablespoon of pepper
• One cup of lemon juice
   

Directions

1. Boil the eggs, once cooled take off the shells. Slice the eggs and set aside.
2. Combine sliced eggs with melted butter into a pot.
3. Add salt and pepper.
4. Stir all ingredients constantly while heating on the stove.
5. As you stir, add lemon juice.
6. Once the consistency becomes creamy and thick, the sauce is ready to serve. It is best served with fish or poultry.

-Mrs. J.T. Sawyer

Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Cream Sauce for Fillet

Ingredients

• 1 can of mushrooms
• Small box of truffles
• 1 small lemon
• 2 large tablespoons butter
• 1 large tablespoon flour
• 1 small teaspoon of eschallot or onion, minced
• 3/4 cup sweet (whole) milk

Directions

1. Drain mushrooms and truffles, mince as finely as possible, put in medium sized bowl.
2. Drain 1/2 of the lemon into the bowl of mushrooms and truffles, set to side.
3. Put 2 large tablespoons of butter in a saucepan.
4. After butter is hot, add 1 large tablespoon flour and 1 small teaspoon of minced eschallot or onion, stir continuously until golden.
5. Once golden, add 3/4 cup sweet (whole) milk, stir for 5 minutes to prevent lumping.
6. Once sauce is pasty, add the bowl of mushrooms and truffles, season with cayenne pepper and salt, drain other 1/2 of lemon into sauce, stir and let simmer for a few minutes.
7. The sauce can be made ahead of time, when ready to use place the vessel in bowling water until warm.

  — Mrs. R. Pritckard

Source — Creole Cookery Book

Prepared by Lacey Dupre

Louisiana Anthology
March 25, 2022

Fabacher Oyster Patties

 Ingredients

• One pound of oysters
• One cup of green Onions
• One Tablespoon of flour
• One Pint of oyster water
• Three Egg yolks
• Half of a lemon
• Salt
• Pepper
• Puff pastry dough

Directions

Patties                                                                            

1. Bring the oysters to a boil then set aside.
2. Cut the green onions, brown them with butter and flour, stir well.
3. Add three egg yolks, oyster water, and lemon juice to the mixture.
4. Season the mixture with salt and pepper.
5. Add the cooked oysters to the mixture and let simmer for thirty minutes.
6. Once everything is done simmering, shape the fricassee (the mixture) into patties.





Shells


1. Roll out your puff pastry until it is thin.
2. Use a round cookie cutter, or wine glass, to cut out three circles.
3. Use a smaller, circular cookie cutter, or shot glass, to cut the center out of two previous circle made.
4. Layer the two puff pastry rings on top on the whole circle that was not cut.
5. Bake puff pastry immediately.
6. Helpful tip: Dipping the cookie cutters in hot water before use will make the pasty rise higher and smoother.
-Mrs. Alma S. Wynn
Source — New Orleans Cook Book
Prepared by Melodie Everritt
Louisiana Anthology
March 25, 2022

A Very Nice Potato Bread

 

Ingredients

• 2 pounds of flour
• 1 pound of warm mashed mealy Irish potatoes 
• 1 cup of yeast
• Salt 
• Milk 
• Water
• Butter or lard (optional)

Directions

1. Add 1 pound of warm mashed mealy Irish potatoes to 2 pounds of flour. 
2. Add milk, water, 1 cup of yeast, and salt to the potato and flour mixture. 
3. Knead dough well and shape into loaves. 
4. Place loaves in pans to rise. 
5. If you desire a rich short bread then add a little lard or butter to the dough. 

Source — La Cuisine Creole
Prepared by Alexa Martinez
Louisiana Anthology
March 24, 2022