Some from my family and some from a cookbook I was given that was written a century ago. The very old cookbook starts with these quaint yet racist words ~
"A friend of mine, in the South, once said to me, that the surrender at Appomatox had brought about two serious calamities - an end to duelling and the disappearance of the colored cook." (Please no insult intended to anyone on the board of any color, this is the idiotic statement in the book.)
I'm sorting through family recipes and this book and will be posting a couple of new recipes a day here in this thread starting with a jelly for maintaining good health "Creme D'Orge" and "Chicken and Okra Gumbo".
Italics are for my guesstimates as to modern
measurements/temps/times. I remember being given spoonfuls of Creme D'Orge whenever I was ill as a small child. Both recipes are out of the old cookbook.
Quote:
Creme D'Orge
One pound of lean veal, one pound of lean beef, and two ounces of pearl barley. Put them into a quart of cold water and let it boil down to a pint. Rub all through a sieve. As it cools down it will form a jelly. Use a spoonful of this strenghtening jelly when required for illness.
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Quote:
Chicken and Okra Gumbo
Put in a saucepan a spoonful of pure lard and one of flour. Stir it well until it is of a light brown. Chop an onion into small pieces and throw them in. Cut up a fat capon or chicken and put into the saucepan with the flour/lard roux. Stir it all the while until the chicken is nearly done. When the whole is well browned, add a slice of cut up ham or cut up sausages. Thow in two or three pods of red pepper (about 1/2 teaspoon ground I would guess) and salt to your taste. Then add a quart of boiling water, and leave it on the fire for two hours and a half (modern equivilant is simmer for about half that.) During that time you cut up a cup of fresh okra. Put it in the saucepan with the other ingredients and six chopped up fresh tomatoes. Skim the grease off after a few hours and serve over dry rice.
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Shrimp Creole (you can subsitute chicken)
1/4 cup olive oil
2 tbsp all purpose flour
1/2 cup bell pepper chopped
1 1/2 cup onion chopped
2 tbsp minced garlic
1/2 dried parsley or a cup of fresh
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
2 lbs shrimp, cleaned and deveined
1/2 cup tomato paste
1 cup tomato sauce
1 cup water
In a skillet heat oil. Add flour and stir on medium heat until flour begins to brown. Add bell pepper, onion, garlic, parsley cayenne, black pepper and salt. Simmer on medium heat until onion is limp and clear. Add shrimp and cook until pink, Add tomato paste, tomato sauce, water and stir well. Simmer 20 minutes on low heat and serve over rice.
Crawfish Sausage Jambalaya
1/4 pound butter (one stick)
1 1/2 cups chopped onion
3 tbsp minced garlic
1/4 fresh parsley chopped
1/2 cup green onion chopped
4 fresh tomatoes, peeled and sliced
1/4 tomato paste
3 oz poultry stock or water
1 lb smoked pork sausage sliced 1/4 thick slices
1 lb peeled crawfish tails (you can subsitute shrimp or chicken if you like)
4 cups cooked rice
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
In a skillet melt butter on medium high heat. Add onion, garlic, parsley and green onions. Saute until onion is clear. Add tomatoes, cover, reduce heat and simmer 5 minutes, stirring occasionally. Add tomato paste, poultry stock/water and stir till even consistency. Add sausage, cover and simmer 15 minutes stirring occasionally. Add crawfish tails and stir. Simmer 5 minutes (15 if you're using chicken) then add rice, salt, black pepper and cayenne pepper. Mix in well, over and simmer 2 minutes and serve.
Cajun Recipes
We will pay her for it...won't we???
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