1 small cheese pumpkin (or other dense variety) 6 cups sugar 8 cups water
Peel the pumpkin, scoop out the seeds and the stringy membrane that holds them in. Cut into 1 inch sized cubes. In a large, heavy pot add 1 cups of sugar and 2 cups of water for each 4 cups of pumpkin. When the sugar is dissolved, add the pumpkin, bring to a boil and then reduce to a low simmer. Cook uncovered until the liquid has dissolved and the pumpkin is reduced to jam.
4 mirliton or choyote squash 1 stick of butter 1 onion, finely chopped 1 Pound of peeled shrimp, chopped 1 Pound of claw crabmeat 2 tablespoons diced ham 1 cup seasoned bread crumbs 1 bunch thinly sliced green onions Salt and pepper to taste Additional bread crumbs and butter for topping
MIX TOGETHER 2 CUPS COOKED RICE 6 T FLOUR 3 HEAPING T SUGAR 2 TSP. BAKING POWDER 1/4 TSP. SALT 1/4 TSP. VANILLA NUTMEG THEN ADD 2 EGGS TOPPING POWDERED SUGAR
Mix the rice and dry ingredients together thoroughly. Add the eggs and when thoroughly mixed, drop by spoonfuls into hot deep fat (360 degrees) and fry until brown. Drain on paper. Sprinkle with powdered sugar. Serve hot.
2 lbs beef stew meat 1 cup flour 1 cup oil 2 thinly sliced onions 2 tablespoons demi glace (or the commercial products Marmite or Bovril) 2 bottles of dark beer 8 - 10 rounds of stale french bread 1/4 cup Creole mustard Salt and pepper to taste
4 Idaho potatoes, cut into inch cubes and parboiled until tender
1 1/2 pounds beef brisket, cubed 1 cup canola oil 1 cup flour 2 onions, chopped 1 - 28 oz. can crushed tomatoes 1 pound ham, finely chopped 2 quarts water 3 bay leaves 6 whole cloves 1 teaspoon thyme Salt and pepper to taste 1 cup sherry 3 hard boiled eggs, sliced 1 lemon, thinly sliced