Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Carrots

Ingredients

• six carrots
• one tablespoon of brown sugar
• one teaspoon of  butter
• 1 bouillon cube

Directions

1. Slice six carrots round-wise (circles) and place in sauce pan.
2. Cover and let simmer on low heat for two hours or until tender.
3. Place carrots in sieve and crush.
4. Put carrots back in saucepan.
5. Add one bouillon cube for spice.
6. Cook slowly for a half hour.

Alternative

1. Boil carrots until half way cooked.
2. Slice carrots round-wise (circles).
3. Sprinkle the carrots with brown sugar.
4. Fry carrots in butter until tender.
5. Serve hot.

Source - Cooking in Old Creole Days

Prepared by Christina Ross

Louisiana Anthology

January 29, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Mushroom in a Chafing Dish

Ingredients:

• Peeled mushroom 
• Butter
• Chafing Dish
• Salt and Pepper
• Dry Toast

Directions:

• Take Peeled mushrooms 
• Have a tablespoon of fresh butter into chafing dish
• cover them and cook it for 25-30 minutes
• Have dry Toast to accompany dish
• serve yourself from chafing dish
• ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Jerusalem Artichoke

Ingredients:

• Artichokes 
• Boiling Pot
• Water

Directions

1. Place Artichoke on boiling pot
2. Add water
3. Boil artichokes (Check regularly)
4. Check for its softness 
5. Gently tear a piece (should come out easily)
6. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015

Plain Boiled Rice

Ingredients:

• White Rice
• Water
• rice cooker
• measuring cup
• salt

Directions:

1. Take cup of rice
2. wash it three times (cold water)
3. fourth time wash it in hot water
4. Put in rice cooker with enough water
5. Maybe some butter for some taste (personal opinion)
6. let boil for 5-10 minutes (test with finger)
7. Once cooked pour water out
8. add a quarter cupful of cold water
9. Set on rice cooker to soak 
10. Keep eyes on rice (stir with fork)
11. Rice will dry beautifully itself
12. ENJOY!!!

Source - Cooking in Old Creole Days.

Prepared by Roberto Puig

Louisiana Anthology

February 24, 2015