Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Risen Muffin

Ingredients

• Half a pint of milk
• Half a pint of water
• 1 egg
• 1 yea cupful of yeast
• 2 large lumps of loaf sugar
• Flour

Directions

1. Add flour into mixing bowl.
2. Add milk and water to the bowl.
3. Add the egg and yeast.
4. Add the 2 lumps of loaf of sugar.
5. Mix all ingredients together.
6. Place in baking pan.
7. Pour the mix into the pan.
8. Set the oven to 350 and place pan in the oven.
9. Let it bake for 20 minuets or until the muffins have risen.

Source — Creole Cookery Book
Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Chicken spaghetti

Ingredients

• 1 chicken breast
• Black pepper
• Spaghetti noodles
• Tony’s seasoning
• Parsley flakes
• 3 mushrooms
• 1 bell pepper
• 1 can of cream of mushroom
• 5 pack of mini Velveeta cheese

Directions

1. Boil the noodles.
2. Dice the mushrooms.
3. Wash the bell pepper and dice it up.
4. Chop the chicken breast up.
5. Add the boiled noodles to an aluminum pan.
6. Add the mushrooms, black pepper, and bell pepper to the noodles inside the pan.
7. Grill the chicken on the stove top and add Tony’s season to the chicken.
8. Add the grilled chicken to the pan.
9. Set oven to 400 degrees and place the pan inside the oven.
10. Cook for 45 minutes or until ready.

Prepared by Justin Willis
Louisiana Anthology
January 8th, 2021

Spiced Beef

 

Ingredients

• 1 ounce of sodium nitrate 
• 1 pound of brown sugar
• Round Beef
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. In a large mixing bowl, place the round beef and rub sodium nitrate on both sides.
2. Rub in the brown salt, after which rub with salt.
3. Mix in the allspice, black pepper, cloves, and mace. 
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that runs from it. 

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
January 07, 2021

Spiced Beef

 

Ingredients

• 1 ounce of sodium nitrate 
• 1 pound of brown sugar
• Round Beef
• Salt
• 1 tablespoon of allspice
• 2 tablespoons of black pepper
• 2 teaspoons of cloves
• 1 teaspoon of mace

Directions

1. In a large mixing bowl, place the round beef and rub sodium nitrate on both sides.
2. Rub in the brown salt, after which rub with salt.
3. Mix in the allspice, black pepper, cloves, and mace. 
4. Let it stand for 30 days, turning it every other day, and bathing it with the liquor that runs from it. 

Source — Creole Cookery Book
Prepared by Hannah Freeman
Louisiana Anthology
January 07, 2021

Cervelles de Mouton Pandées

Ingrédients

• Un litre d'eau
• Un oignon entier
• Persil
• Feuille de laurier
• Sel
• Poivre
• Trois cerveaux de mouton frais
• Trois oeufs
• Un citron
• Chapelure

Directions

1. Faites bouillir un litre d'eau avec un oignon, du persil, du laurier, du sel et du poivre pendant quinze minutes.
2. Maintenant, ajoutez les trois cerveaux de mouton frais dans la casserole et faites bouillir pendant encore dix minutes.
3. Égouttez le pot sur un chiffon.
4. Laissez les cerveaux de mouton refroidir.
5. Battre trois blancs d'œufs ensemble jusqu'à ce qu'ils soient fermes.
6. Coupez la cervelle de mouton en petits morceaux carrés.
7. Crachez les morceaux de cervelle de mouton en brochettes d'argent.
8. Rouler les morceaux de cerveau en brochettes dans du blanc d'œuf puis de la chapelure.
9. Faites frire les morceaux de cerveau avec les brochettes.
10. Servir avec les brochettes et garnir de persil frit ou frais et de tranches de citron.
11. Préparez le plat rapidement et serveur pendant qu'il est encore très chaud.

Ingredients

• One liter water
• One whole onion
• Parsley
• Bay leaf
• Salt
• Pepper
• Three fresh mutton brain
• Three eggs
• One Lemon
• Bread crumbs

Directions

1. Boil one liter of water with an onion, parsley, bay leaf, salt, and pepper for fifteen minutes.
2. Now add the three fresh mutton brain into the pot and boil for another ten minutes.
3. Drain the pot over a cloth.
4. Let the mutton brains cool.
5. Beat three egg whites together until stiff.
6. Cut the mutton brain into small square pieces.
7. Spit the mutton brain pieces into silver skewers.
8. Roll the skewered brain pieces in egg white and then bread crumbs.
9. Fry the brain pieces with the skewers.
10. Serve with the skewers, as well as garnish with fried or fresh parsley and lemon slices.
11. Make the dish quickly and server while it is still very hot.

Source — Cooking in Old Créole Days
Prepared by Prasil Mainali
Louisiana Anthology
January 6, 2020