BBQ Shrimp

Ingredients

• Five pounds shrimp
• Large bottle of wishbone Italian dressing
• One pound butter
• One half cup lemon juice
• Worcestershire
• Tabasco
• Garlic Salt

Directions

1. Place unpeeled shrimp in a large baking pan.
2. Pour wishbone dressing and lemon juice over shrimp.
3. Cut sticks of butter into small pieces scattering over shrimp.
4. Sprinkle mixture with seasonings.
5. When melted, this liquid should just about cover the shrimp.
6. Bake at 300 for about an hour. 

Prepared by Clayton Head
Louisiana Anthology
December 9,2021

Milk Soup

 

Ingredients

• Four cups of milk
• Two cups of water
• Small piece of cinnamon
• Lemon peel
• Table spoon of sago and sugar
• Teaspoonful of butter

Directions

1. Add to 4 cups of milk, 2 cups of water, a small piece of cinnamon, a piece of lemon peeling, a teaspoonful of butter.
2. When boiling add a little salt and a tablespoonful of sago, boil until clear.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Thin Rich Cookies

 

Ingredients

• One cup butter
• One cup sugar
• 3 eggs
• enough flower to mix and roll thin

Directions

1. 1 cup butter, 1 cup sugar, 3 eggs, all beaten together to a cream.
2. Use just enough flour to mix and roll thin.

Source — New Orleans Cookbook
Prepared by Hunter Clayton
Louisiana Anthology
April 16, 2024

Lasagna

 

Ingredients

• one lb. ground beef
• 16oz traditional spaghetti sauce
• 8oz ricotta cheese
• Parmesan cheese
• Mozzarella cheese
• one egg
• Pack of lasagna noodles

Directions

1. Brown your hamburger meat and drain then add spaghetti sauce.
2. Put 1/2c of meat sauce into bottom of 9x13 pan and shake around so bottom is covered.
3. In a bowl combine 8oz ricotta cheese, 1 1/2c parmesan, one egg, 1 1/2c mozzarella. Mix
4. Cover bottom of pan in lasagna noodles
5. Put 1/3 of cheese mixture on top of noodles and spread.
6. Put one cup (or a little more) of meat sauce over cheese.
7. Repeat two more times. 
8. Sprinkle 1/2c parmesan and 1/2c mozzarella over top layer 
9. Cover with sprayed foil and bake at 350 for 45 minutes.
10. Remove foil and bake 15 more minutes.
11. Enjoy!

Source — My Mom
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Catahoula Rabbit Stew

 

Ingredients

• Good healthy rabbit
• Half pound of ham
• Two onions
• Garlic
• Salt
• Pepper
• glassful of good bouillon
• Sliced Mushrooms
• Glass of white wine

Directions

1. Skin, clean, and cut up your rabbit
2. chop up half a pound of ham; put it in a frying-pan with two sliced onions
3.  Add your rabbit and half a clove of garlic, mashed, salt and pepper
4. cook twenty minutes over a quick fire
5. add a glassful of good bouillon, some sliced mushrooms, a glassful of white wine
6. Serve and enjoy!

Source — The Unrivalled Cook-Book 
Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Ragout of Squirrels

Ingredients

• One large Onion
• A Tablespoon of Butter
• Squirrells (enough to fill you up)
• Two Tablespoons of Browned flour
• Quarter of a pound of bacon
• Glass of wine
• Half a lemon
• Five tablespoons of broth

Directions

1. Slice a tolerably large onion and fry brown in a tablespoonful of butter.
2. Next stir into the frying-pan five tablespoonfuls of boiling broth and thicken with two tablespoonfuls of browned flour.
3. Then put the squirrels into a saucepan with a quarter of a pound of bacon cut into strips.
4. After that, add the onions and their gravy
5.  Then season to taste, and put in a cupful of tepid water
6. Cover and stew for forty minutes or until tender,
7. Finally, pour in a glassful of wine and the juice of half a lemon, shake well, and turn into a deep covered dish.
8. Serve and enjoy.                                                                                                                                                                                                                                Source —The Unrivalled Cook-Book 

Prepared by Cayden Scott
Louisiana Anthology
April 15, 2024

Boiled Shrimps à la Créole

 Boiled Shrimps à la Créole

Ingredients

• However much big shrimp you like
• Ripe red pepper
• Salt
• Parsley

Directions

1. Wash the shrimps carefully,
2. Boil them in salt and water
3.  While at boil add several pods of ripe red pepper 
4.  Heap the shrimps in the dish then surround by crimped parsley and serve                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Source — The Unrivalled Cook-Book                                                                                                        Prepared by Cayden Scott

Louisiana Anthology
April 15, 2024