Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Omelet with Green Onion

Ingredients

• Six eggs 
• One tablespoon of butter plus half a cup of butter, divided 
• One spoonful of chopped green onion 
• Fine cut parsley 
• Salt and pepper to taste 

Directions

1. Beat the whites and yolks of six eggs separately.
2. Put in a tablespoon of butter, a spoonful of chopped green onion and fine - cut parsley, and mix with the eggs. 
3. Put it into a thick - bottomed pan, in which you have placed a half cup of butter. 
4. Roll it up as it cooks, and tilt the pan on one side, so that the omelet may cook on the other side; roll up again as it cooks. 
5. Do not let it get hard and brown, but keep it soft. 
6. Keep rolling as well as you can; a little practice will make you perfect. 
7. When the eggs cook, butter, pepper, salt them, and place on a dish. 

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Lemon Pudding

Ingredients

• Six eggs 
• Three lemons 
• Six tablespoons of corn starch 
• One large spoonful of butter 
• One and a half pints of water
• One cup of sugar  

Directions

1. Cook the corn starch in a pint and a half of water, then stir in the butter. 
2. Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. 
3. Bake lightly in a pudding dish
4. When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. 
5. Put it back in the oven, and let it brown lightly.  

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Lemon Pudding

Ingredients

• Six eggs 
• Three lemons 
• Six tablespoons of corn starch 
• One large spoonful of butter 
• One and a half pints of water
• One cup of sugar  

Directions

1. Cook the corn starch in a pint and a half of water, then stir in the butter. 
2. Once cooled stir in the yolks of the eggs, the juice of the lemons, and the grated rind; also one cup of sugar. 
3. Bake lightly in a pudding dish
4. When cold pour it over the meringue, or icing, made with the whites of the eggs, and sufficient sugar to make a thick icing. 
5. Put it back in the oven, and let it brown lightly.  

Source — La Cuisine Creole
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Pulled Pork Sandwiches

Ingredients

• One boneless pork loin roast 
• One can beef broth 
• One third cup plus one half cup Worcestershire sauce, divided 
• One third cup plus one fourth cup Louisiana-style hot sauce, divided 
• One cup ketchup 
• One cup molasses 
• One half cup prepared mustard 
• Ten kaiser rolls, split 

Directions

1. Cut roast in half; place in a five-quart slow cooker. 
2. In a small bowl, combine broth, one third cup Worcestershire sauce and one third cup hot sauce.
3. Pour over roast. 
4. Cook, covered, on low eight to ten hours or until tender.
5. Remove roast; discard cooking juices. 
6. Shred pork with two forks. 
7. Return pork to slow cooker. 
8. In a small bowl, combine ketchup, molasses, mustard, and remaining Worcestershire sauce and hot sauce. Pour over pork. 
9. Cook, covered, on high thirty minutes or until heated through. Serve on rolls. 

Source — Personal Recipe
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Pulled Pork Sandwiches

Ingredients

• One boneless pork loin roast 
• One can beef broth 
• One third cup plus one half cup Worcestershire sauce, divided 
• One third cup plus one fourth cup Louisiana-style hot sauce, divided 
• One cup ketchup 
• One cup molasses 
• One half cup prepared mustard 
• Ten kaiser rolls, split 

Directions

1. Cut roast in half; place in a five-quart slow cooker. 
2. In a small bowl, combine broth, one third cup Worcestershire sauce and one third cup hot sauce.
3. Pour over roast. 
4. Cook, covered, on low eight to ten hours or until tender.
5. Remove roast; discard cooking juices. 
6. Shred pork with two forks. 
7. Return pork to slow cooker. 
8. In a small bowl, combine ketchup, molasses, mustard, and remaining Worcestershire sauce and hot sauce. Pour over pork. 
9. Cook, covered, on high thirty minutes or until heated through. Serve on rolls. 

Source — Personal Recipe
Prepared by Joshua Sullivan
Louisiana Anthology
July 20, 2019

Garlic Butter Basted Boneless Pork-chop

Ingredients

• Boneless Pork-chop
• Minced garlic
• Unsalted butter
• Kansas city BBQ dry rub
• Tech farm dry rub (from LA Tech farm store on south campus)
• Extra virgin olive oil

Directions

1. Mix the two dry rubs together in a bowl at 1 part Kansas City to 1 Part Tech farm.
2. Mix desired amount of butter and minced garlic together.
3. Cover the pork-chop in the dry-rub mix.
4. Place 4 tablespoons of olive oil in pan and begin to heat it at high temp.
5. Place the pork-chop in heated pan.
6. Sear all sides of the pork-chop.
7. Add garlic butter mix to pan.
8. Baste the pork-chop using a spoon and melted garlic butter.
9. Continue to baste and flip pork-chop until cooked to desired wellness.
10. remove from pan and serve.

Source — Michael Bearden

Prepared by Michael Bearden
Louisiana Anthology

July 17, 2019