Tuna Salad

Ingredients

• Six Eggs. 
• Mayonnaise. (5 tbsps)
• Mustard. (3 tbsps)
• Tuna. (3 12 oz. cans)
• Sweet Relish. (3 tsps)

Prepare

• Boil the eggs for 15 minutes; cool in cold water; peel.
• Use can opener to open cans of tuna; drained water.
• Grab a big bowl and spoon to add all the ingredients.

Directions

• Dice Eggs into small pieces.
• Add tuna to the bowl; then the eggs.
• Add the mayonnaise, mustard, and relish into the bowl. 
• Stir all the ingredients together 
• Add sugar, salt, or pepper for taste. *optional

Source-Serenity Dean 

Prepared by Serenity Dean

Louisiana Anthology

May 18th, 2023

Kimchi Fried Rice

Ingredients

• 1 cup of rice'
• 1/2 lb kimchi 
• 1 tablespoon minced garlic
• 2 tablespoons oyster sauce
• mixed veggies (frozen) 
• protein of your choice (shrimp)
• 1 teaspoon creole seasoning 
• 1/2 teaspoon garlic powder 
• 1/2 teaspoon onion powder 
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• white onion 
• soy sauce
• green onions

Directions

1. dice 1/2 medium white onion 
2. in 1 bowl mix minced garlic, protein of your choice, garlic powder, onion powder, salt, pepper, and creole seasonings.
3. let sit for 15-20 minutes
4. chop 1/2 cup of kimchi and set to the side with a little of the juice
5. turn to medium high heat and oil pan with sesame oil 
6. add 1/2 chopped onion and stir fry until translucent
7. once translucent add in minced garlic and frozen vegetables
8. stir fry for 5-10 minutes
9. add in 1 day old rice and 1 teaspoon of soy sauce 
10. stir well and add in chopped kimchi and pour the juice over as well
11. in another pan cook your protein
12. pan sear protein in a pan for 5-10 minutes depending on the type
13. mix cooked protein in the wok with fried rice
14. turn off the heat
15. serve with a fried egg and green onions

Source — Heaven Griffith
Prepared by Heaven Griffith
Louisiana Anthology
May 16,

2023

Butter Chicken

 Ingredients

Marinade

• 1 Tbs Lemon Juice
• 1/2 Tsp paprika 
• 1/2 Tsp salt
• 1 Tsp Garam Masala
• 1/8 Tsp Tumeric
• 1/2 Tsp cumin
• 1 Tsp coriander 
• 1 Tbs oil
• 3/4 Tbs ginger garlic paste
• 1/3 cup of yogurt

Sauce

• 2 Tbs Butter
• 1 stick cinnamon 
• 4 cloves
• 3/4 Tbs ginger garlic paste
• 1-2 green chiles
• 2 Tsp chili powder
• 2 Tsp garam masala
• 1/2 Tsp cumin 
• 1 Tsp coriander 
• 3 cups tomato paste
• 22 cashews

Meat

• 1 lb boneless skinless chicken breast

Instructions

Marinade:

1. Pat away any moisture from the chicken.
2. Add red chili powder, salt, and lemon juice in a bowl with the chicken.
3. Cover chicken and allow to rest for 20 minutes.
4. Add ginger garlic paste, garam masala, cumin, coriander, turmeric, and yogurt into a bowl and mix.
5. Marinate for 12 hours or overnight (maximum of 48 hours).

Sauce:

1. Add 600 grams of diced tomatoes (3 cups puree) to a blender.
2. Add cashews to blender in separate bowl with water to make cashew cream. Add small amounts of water at a time to be safe. Leave on the side for later.
3. Heat butter in a pan with cinnamon, cloves, and cardamom.
4. When it begins to sizzle, add the ginger garlic paste.
5. Fry on medium heat for 2 minutes. 
6. Add the tomato puree into the pan from the blender.
7. Mix well, and bring to a boil. Cook for 15 minutes.
8. Add in the cashew cream and mix well.
9. Cover and simmer for 10 minutes.

Chicken:

1. Add chicken to a buttered pan and fry on medium heat for 2 min. Flip and fry the other side. Repeat until chicken is done. 
2. Add chicken to sauce and continue to simmer on medium heat for 5-10 minutes.
3. Add water if sauce is too thick.
4. Turn off stove and continue to stir.
5. Stir in heavy cream.
6. Stir in salt and sugar. 

Rice:

Prepare the Basmati rice according to the package instructions.

Serve and Enjoy!

Roll Jelly Cake

 

Ingredients:

• 3 eggs 
• 1 cup of sugar
• 1 cup of flour
• 1 pack of yeast powder
• Jelly of your liking
• Powdered sugar

Instructions:

1. Add 3 eggs into a bowl and beat well.
2. Add 1 cup of sugar and mix in. 
3. Add 1 cup of flour and fold in. 
4. Add 1 pack of Yeast powder and mix well.
5. Pour batter into a shallow square dish.
6. Bake in oven at 375 degrees for 10-15 minutes or until done.
7. Place cake on parchment paper after removing it from the square dish.
8. Spread jelly onto hot cake.
9. Immediately roll while still hot.
10. Place into fridge to cool 
11. When cool remove cake and peel off parchment paper.
12. Dust with powdered sugar. 
13. Serve in Slices. Enjoy!

Tavern Biscuits

 Hearty Tavern Biscuits. Below you will find a recipe that makes 146 biscuits. Enjoy!

Ingredients:

• 3lbs of Flour
• 1/2 lb of brown sugar
• 4 glasses* of wine (20 oz)
• 8 glasses* of sweet cream (40 oz)
• 1 lb of butter
• 2oz of allspice*
• 1/2 oz of mace*
• 1/2 oz of cinnamon

* 1 glass= 5oz

* Allspice is a spice made from dried berries of a plant known as the Pimenta Diolea.

* Mace is a aromatic spice that grown on the tropical nutmeg tree. Sister spice of nutmeg.

Instructions:

1. Mix together all of the dry ingredients in a large mixing bowl: flour, brown sugar, allspice, cinnamon, mace.
2. Next, add wet ingredients: (wine, sweet cream, butter).
3. Mix together until a firm dough is formed.
4. Cut out around 146 biscuits. This depends on how large you want your biscuits to be.
5. Bake biscuits on a tin sheet at 375 degrees for 11-15 minutes or until golden brown.

Hominy Cakes

 Hominy Cakes are a savory treat made from the heart! Read below for ingredients and instructions.

Ingredients:

• Hominy*
• Salt
• Butter
• Cream
• 1-2 Eggs
• Flour

*Hominy is made from dried maize kernels that are treated with an alkali process called nixtamalization. 

Steps:

1. Take your hominy and add it to a bowl and season it with salt to taste.
2. Next, mix the salted hominy with 1-2 eggs.
3. Now, add butter, preferably melted.
4. Finally, add cream and flour until it reaches a dough like consistency.
5. Shape hominy dough into balls, and then flatten into small patties.
6. Fry the patties on a griddle and serve them hot.
7. Enjoy!

Grated Beef

Ingredients

• Lump of Smoked beef
• Bread
• Butter

Directions

1. Cut a lump of smoked beef
2. Put in oven until and dry it out until perfectly hard
3. Grate to fine powder
4. Serve with this slices of bread-and-butter

Source — Creole Cookery Book
Prepared by Luke Frederick
Louisiana Anthology
May 3, 2023