Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Spaghetti Soup

 Ingredients

• One half pound of smoked whole turkey breast
  
• One half pound Barilla thick spaghetti
• One can of Margaret Holmes tomatoes, okra and corn
• One can of Hunts tomato sauce
• One jar of Ragu' chucky garden combination pasta sauce 
• Two tablespoons of Morton season salt
• One tablespoon black pepper, 
• One table spoon of dried basil
• One tablespoon garlic powder
• Two table spoon of Worcestershire sauce

Directions

1. In a medium stock pot bring one quart of water of to a boil.
2. Add spaghetti and cook for twenty minutes or until tender.
3. Add Hunts tomato sauce and boil on low heat until water contents have decrease by half.
4. Cut smoked turkey breast into cubes and add to pasta.
5. Next add a can of Holmes tomato, okra and corn, Ragu pasta sauce and stir until well mixed.
6. Add dry ingredients and simmer for one hour.
7. Lastly, add Worcestershire sauce for added spice.
8. Served best with grilled cheese sandwiches for dipping.

— Christina Ross.

Prepared by Christina Ross

Louisiana Anthology

January 11, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Macaroni Pie

Ingredients

• One pound of Barilla elbow macaroni, 
• One pint of cream,
• One tablespoon of mustard,
• One teaspoon of salt,
• Four ounces of grated parmesan cheese,
• One half stick of butter,
• One fourth cup of bread crumbs,
• One white onion,

Directions

1. Bring two quarts of cold water, macaroni, and onion to a boil.
2. Once macaroni is tender drain and rinse with cold water.
3. Add cream, parmesan cheese, mustard, cayenne pepper, salt, and butter to a saucepan.
4. Bring ingredients to a boil over medium heat for approximately four minutes.
5. Add cooked macaroni to contents and cook over low heat for a few minutes.
6. Next empty macaroni into a deep baking dish.
7. Sprinkle bread crumbs and parmesan mixture over macaroni dish evenly and bake for one hour.

Topping

1. Place bread crumbs in a separate container
2. Add parmesan cheese and stir gently

— Mrs. Phillips (Dr. Arnold's Recipe).

Source — Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Okra Gumbo

Ingredients

• Four skinless chicken breasts,
• One tablespoon of Crisco Shortening
• One tablespoon of white onion,
• One tablespoon of all-purpose flour,
• Salt,
• One slice of ham,
• Three red pepper pods
• Four pods of okra
• Two cans of stewed tomatoes

Directions

1. Cut chicken breasts and ham into small cubes.
2. Add shortening and flour into a saucepan and stir until light brown.
3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
5. Let cook over medium heat for two and a half hours.
6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
7. Add two cans of stewed tomatoes and slow cook for an hour.
8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
9. Skim the grease off the top and add okra and tomatoes to the contents.
10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
11. Dish can be eaten over rice if preferred.

—Mme. Eusis, Me’re.
—Whitchurch.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015

Delicious Stew

Ingredients

• Two pounds of beef tip stew meat
• One half stick of butter,
• One tablespoon of white onion,
• Two tablespoons of all-purpose flour,
• Two tablespoons of fresh parsley,
• One half cup beef stock or mutton broth,

Directions

1. Place beef tips in a two quart sauce pan over medium heat for two minutes
2. Once golden brown; remove beef meat from pan
3. Next add butter, onion, parsley, flour, and stock into sauce pan and simmer for one half hour
4. Finally, return browned beef tips to contents and stir in lightly
5. Cover sauce pan with lid until ready to serve

—Katie Seabrook, Pres. Mckinley's Colored Cook.

Source - Cooking in Old Creole Days

Prepared by Christina Ross 

Louisiana Anthology

January 12, 2015