Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Crabs

Ingredients

• 12 crabs
• 1 large onion chopped
• lard
• 1/2 loaf stale bread with crumbs
• 2 eggs
• Salt and pepper to taste
• Chopped parsley to taste

Directions

1. Boil the crabs for about 20 minutes.
2. Pick the meat from the shells, wash and dry the shells, and set the shells aside.
3. Fry the onion in lard until soft.
4. Soak the stale bread and squeeze tight.
5. Add the eggs and 1 cup of soaked bread to the frying pan and mix.
6. Add salt, pepper, and parsley to taste.
7. Remove the pan from the heat and stuff the mixture into the crab shells.
8. Sprinkle bread crumbs on top of each stuffed crab.
9. Bake at 350 degrees for 10 minutes.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Stuffed Eggs

Ingredients

• 8 eggs
• 2 teaspoons melted butter
• 1 teaspoon mustard
• 3 or 4 finely chopped pickles
• Salt and pepper
• Celery seeds (if desired)
• Finely chopped ham (if desired)

Directions

1. Hard boil the eggs.
2. Peel the eggs when cold and cut them in half.
3. Take out the yolks very carefully so as not to break the whites.
4. Mash and mix the yolks with butter, mustard, and pickles.
5. Mix in salt and pepper, celery seed, and ham to taste if desired.
6. Add the mixture into the empty egg whites and serve cold.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Graham Bread

This method calls for using equal parts of Graham and white flour. Bake and treat as you would ordinary white bread. The addition of white flour to the Graham prevents the bread from drying up. The recipe that follows is an example using a white bread recipe found online.

Ingredients

• 2 1/2 cups warm water
• 1 tablespoon active-dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 3 1/2 cups Graham flour
• 4 tablespoons unsalted butter

Directions

1. Combine the graham flour and bread flour.
2. Whisk together sugar, yeast, and 1/2 cup warm water in a small bowl.
3. Mix 3 1/2 cups flour and 2 cups warm water in a large bowl.
4. Add 1 cup flour to the water and flour mixture and mix.
5. Continue mixing the flour and water and slowly add the yeast mixture.
6. Mix until the dough comes together; add flour if needed.
7. Knead the dough for five minutes while slowly adding the butter, then shape into a ball.
8. Place the dough aside and let it rise until it doubles in size.
9. Divide the dough in two and place each half in a bread pan.
10. Let the dough rise until doubled in size.
11. Bake at 375 for about one hour.

Source — New Orleans Cook Book 
Prepared by Gunner St. John
Louisiana Anthology
September 17, 2021

Beef and Mushroom Soup with Rice

Ingredients

• 1lb ground beef
• 1 large yellow onion, diced
• 4 cloves of garlic, minced.
• 10 oz cream of mushroom soup
• 5 oz heavy cream
• 1 cup of rice
• 2 tablespoon vinegar
• salt and pepper
• (optional) red pepper flakes

Directions

1. Brown ground beef in large skillet.
2. Add onion and garlic; cook until soft.
3. Add cream of mushroom, heavy cream, and vinegar; mix thoroughly.
4. Season with salt, pepper, and red pepper flakes (optional)
5. Boil rice until done, then add and mix thoroughly.

Source — Devin Wilber
Prepared by Devin Wilber
Louisiana Anthology
August 16th, 2021