Better Than Cake

 

Ingredients

• 1 box of yellow cake mix
• 1 20-ounce can of crushed pineapples
• 2 cups of sugar
• 8 ounces of cream cheese, softened
• 1 box instant vanilla pudding
• 1 large can Baker's coconut
• 1/2 cup chopped pecans
• 1 small jar of Maraschino cherries
• 1 (12 oz.) Cool Whip
• 3 bananas

Directions

1. Mix the boxed cake mix according to the directions on the box using milk instead of water.
2. Bake in 9" x 13" pan.
3. While the cake is baking, heat the entire can of crushed pineapples with 2 cups of sugar in a pan over medium heat.
4. Remove cake from oven when done and put 1/4 inch holes 3 inches apart into the cake.
5. Pour the hot pineapple mixture onto the cake, covering the top.
6. Mix the box of vanilla instant pudding according to the directions on the box.
7. Once pudding is mixed, blend 8 ounces of softened cream cheese into the pudding mixture.
8. Spread pudding mixture over the top of the cake.
9. Then, slice the bananas, and place them across the top of the cake.
10. Cover the top of the cake with the entire container of Cool Whip.
11. Decorate the cake with coconut, cherries, and pecans.

Source — Cathy Overstreet
Prepared by Katelyn Overstreet
Louisiana Anthology
September 28, 2022

Chocolate Kisses

 Ingredients

• 1/2 pound of sugar
• 1 ounce of finely-powdered chocolate
• 4 egg whites well beaten

Directions

1. Mix sugar and chocolate together.
2. Mix in egg whites until well beaten.
3. Drop on buttered paper.
4. Bake.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Cod Au Beurne Beoux

 Ingredients

• Cod
• Brown butter
• Flour
• Sugar
• 1 onion
• Tablespoonful of vinegar

Directions

1. Boil a piece of cod and separate into flakes.
2. Brown some butter.
3. Dredge in a little flour and sugar powder.
4. Fry some slices of onion a fine brown.
5. Throw in the vinegar.
6. Boil it.
7. Pour over the fish.
8. Serve with crisp parsley.

Source —  La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Okra and Corn Fricassee

 Ingredients

• 
  Pint of cut okra
• Cupful of hot lard or fat of side meat
• 1 1/2 pint of corn
  
• Flour
• 1/2 cup of milk
• Salt and pepper to season

Directions

1. Put okra into a frying pan of hot lard and let fry.
2. Add in corn and fry until it is thoroughly cooked.
3. Pour off grease.
4. Dredge in a little flour.
5. Add in milk.
6. Season with salt and pepper. 

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Mutton Stuffed With Mushrooms

Ingredients

• Half a pint of chopped mushrooms 
• Chopped parsley and onion
• Tablespoonful of grated lean and same of fat ham; 
• Salt and pepper to season
• Four egg yolks

Directions

1. Put chopped mushrooms, parsley, onion, grated lean and fat ham into a stew pan.
2. Season with salt and pepper.
3. Stir in yolks of egg.
4. Introduce it in the leg by taking out the bone or by making incisions in the mutton.
5. Bake very brown.
6. Froth it up by dusting flour over it.
7. Serve with a goos brown gravy, in which some currant jelly is melted.

Source — La Cuisine Creole

Prepared by Caleigh Oglesby

Louisiana Anthology

September 26, 2022

Pie-Crust

 

Ingredients

• Three and a half cups of flour
• One cup of sweet lard
• One teaspoonful of salt
• One teaspoonful of baking powder
• A cup of very cold water

Directions

1. Three and a half cups of flour, one cup of sweet lard, one teaspoon of salt, one teaspoonful of baking powder, and a cupful of very cold water.
2. Mix with a knife, using the hand as little as possible.
3. Roll and cut after the crust is on the pie-plate.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022

Wild Turkey

 

Ingredients

Turkey

• Turkey
• Oysters
• Bread
• Butter
• Salt and pepper

Gravy

• Button mushrooms (optional)
• One pint of oysters
• One cup of cream
• One cup of milk (optional)
• Salt and pepper

Directions

1. If the turkey is old or tough, it must be boiled one hour before being stuffed for baking.
2. Stuff it with oysters, bread and butter.
3. Season with pepper and salt, baste with butter, and the juice of the turkey.
4. Make the gravy by putting in the pan a pint of oysters, or button mushrooms.
5. Throw in a cup of cream, or milk, salt and pepper.
6. Send to the table hot, with the turkey.

Source — La Cuisine Creole
Prepared by Katelyn Overstreet
Louisiana Anthology
September 27, 2022