Taco Soup

Ingredients

• One lb of brown beef
• One onion
• One can of whole kernel corn
• One can of stewed tomato
• One can of diced tomatoes

Directions

1. Add 2 quarts of water to a large pot.
2. Add whole kernel corn, stewed tomato, diced tomatoes, and meat.
3. Simmer for 30 minutes.
4. Add shredded sharp cheddar and serve.

Source — Home Recipe
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Catfish Soup

Ingredients

• Six catfish, each roughly half a pound
• Half a pound of salt pork
• One pint of milk
• Two eggs
• One head of celery
• One onion

Directions

1. Skin,clear, and bebone each catfish, cutting off the heads.
2. Chop the pork into small pieces.
3. Put the catfish and pork into a pot containing 2 quarts of water, chopped herbs, one onion, and celery.
4. Boil the mixture until ingredients begin to break down.
5. Strain the mixture and return to pot.
6. Add the pint of milk, two eggs (throughly beaten before adding), and 1-2 tablespoons of butter.
7. Add heat until boiling starts, then remove heat.
8. Serve with croutons.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024

Lobster Salad

Ingredients

• Boiled lobster
• Lettuce leaves
• Shrimp
• Prawns

Stuffed Macaroni

Ingredients

• Pipe macaroni
• Chicken
• Boiled beef brain
• Bread crumbs soaked in stock
• Parmesan cheese
• 2 Hard-boiled eggs

Directions

1. Create a mince of cold, finely chopped chicken, a small amount of beef brain, parmesan cheese, two-hard boiled eggs chopped fine, and a pinch of parsley.
2. Stuff the noodles with the mince.
3. Boil the stuffed macaroni for 20 minutes in a thin broth.
4. Pour tomato sauce over and serve.

Source — The Unrivalled Cook-Book
Prepared by Ethan Plunkett
Louisiana Anthology
April 19, 2024