Saturday, February 9, 2013

Creole Stewed Chicken

From "The Civic League Cook Book", 1913.

Boil a pint of rice in two quarts of water until half done, then add a cut up fowl with one minced onion, blade of mace, four large mushrooms or half a can, half a chili pepper, teaspoon salt and three or four small tomatoes cut up and one tablespoon butter.

Stew gently until chicken is tender, stirring often and adding hot water as needed. Serve in baked pastry shell or on toast.

Wednesday, January 11, 2012

Creole Lamb Stew

From "The Stevenson Memorial Cookbook", 1919.

Wipe three pounds lamb, cut from neck or shoulder. Cut into pieces two inches square. Melt one-fourth cup dripping, add meat and stir and brown evenly. Add two onions, thinly sliced, one sprig parsley, small bit bay leaf, two cloves and one-half teaspoonful peppercorns (tie last three spices in a bit of cheese cloth), and boiling water to nearly cover meat. Simmer slowly until meat is tender (about one and one-half hours).

Then add two or three small carrots, scraped and cut in lengthwise pieces, season with salt. Parboil six medium-sized potatoes cut in thick slices five minutes, drain, add to stew; add two cups thick tomato puree and simmer slowly until vegetables are tender. Add more water if necessary.

Remove spices, add one cup French peas when heated through, turn into deep, hot platter and sprinkle with chopped parsley.

Monday, August 31, 2009

Creole Stew

1 pound lean beef or 1 medium fowl
1 tablespoonful fat
1/4 cupful chopped onion
1/2 cupful chopped sweet peppers
1 cupful boiling water
1/2 cupful rice
1 cupful carrots or okra (cut into small pieces)
2 cupfuls tomatoes
2 1/2 teaspoonfuls salt

Cut the meat into small pieces or cut the fowl into joints. In a frying pan melt the fat, add the onions, peppers, meat, or chicken. Brown for a few minutes.

Pour these materials into a casserole or kettle of the fireless cooker and add the other ingredients. If the casserole is used, cook at simmering temperature for 2 hours. If the stew is to be cooked in the fireless cooker, cook it directly over theflame for 1/2 hour and then place it in the fireless cooker from 2 to 3 hours. Serve hot.

Thursday, July 30, 2009

Court Bouillon

(Pronounced "Coubare.") Start with Redfish or Red Snapper but made shift with halibut or any other firm fine-grained fish perfectly fresh. Take three pounds of it, wash very clean, and cut in six equal slices with a very sharp knife. There must be no rags and tatters. Melt a heaping tablespoonful of lard in a deep kettle, add to it gradually two tablespoonfuls flour, stirring hard so it shall not burn. Throw into it a dozen pounded alspice, three sprigs each of thyme, parsley, bay leaf and sweet marjoram chopped fine, one small clove of garlic, one large onion also chopped fine, and either six large fresh tomatoes, chopped small, or half a can—those from glass are best. Pour in a large glass of claret, add a quart of boiling water, and bring all to a very brisk boil. Cook for five minutes, then add salt and Cayenne pepper to taste. Boil five minutes longer, then lay in the fish slices one at a time, following them with the strained juice of a lemon. Boil hard twenty minutes longer. Serve hot.

To make Court Bouillon a la Espagnole, stir together as above, lard and flour, taking care to have them smooth, add a large onion, six tomatoes, clove of garlic, sprigs of sweet basil and thyme, all chopped fine, along with two whole bay leaves. Brown all nicely, taking care not to burn, then add a quart of boiling water, bring to a boil and cook two or three minutes. Have six thick slices of fine, firm fresh fish, rub them well over with salt and pepper, lay in a dish and pour over a large cup of white wine boiling hot. Vinegar answers, but wine is better. Lay the fish slices in the pot, handling carefully, add the wine, and simmer until tender—about half an hour commonly. Take up carefully so as not to break, lay in a deepish dish, remove bay leaves from the gravy and pour over the fish. Finish with a garnish of sliced lemon, and serve with either boiled rice or whole boiled potatoes.

From "Dishes & Beverages of the Old South", by Martha McCulloch Williams, 1913

Sunday, August 10, 2008

Crab a la Creole

Fry in four ounces of butter, four young onions, one clove of garlic and two green peppers, all chopped fine. Cook until soft and add one tomato cut up, salt, pepper and cayenne. Stew until smooth, and add one teaspoonful of flour, a little cream or rich milk, and the meat picked from two crabs. Boil a few moments and serve with buttered toast.

Sunday, August 3, 2008

Gumbo Soup

Fry three rather thin slices of salted pork; and three large onions in the some fat. Fry also a chicken of medium size, after which put pork, onions, chicken and a half pound of _lean_ ham, into a dinner kettle containing four quarts of boiling water. When the mixture begins to boil, add one quart of gumbo, the corn cut from two ears, three tomatoes, and two VERY small red peppers. Add boiling water as it needs and cook slowly five or six hours, after which strain and serve with bread "crunchers" cut in dice.

Sunday, July 6, 2008

Cajun Recipes: Louisiana Green Beans

1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup chopped celery
2 cans (16 ounces each) drained green beans
1 can (15 ounces) tomatoes

1. Peel and chop the onion.
2. Chop the green pepper and celery.
3. Drain the liquid from the green beans. Rinse with water.
4. Put the green beans in a saucepan. Add enough water to cover them
5. Cook the green beans on low heat until tender. Then drain off the water.
6. Combine all the ingredients in a skillet.
7. Cook over medium heat for 15 minutes, until the celery is tender and the food is hot.

From the USDA, adapted from Pennsylvania Nutrition Education Network Website Recipes