From Lochs to Bayous: Recipes from the Caledonian Society of Baton Rouge

Recipes compiled by Lillian Bridwell-Bowles, Catherine Mungall, & Janice Wise

The Caledonian Society of Baton Rouge holds an annual Burns Night Celebration where our cooks are the stars of the show, whether the spotlight is on a giant haggis or a decadent truffle. At teas, the teacakes abound, and at potlucks there are always Scottish Eggs. In this collection, you will find a combination of traditional Scottish recipes handed down to members, as well as some some “fusion” recipes that combine the creativity of Louisiana Cajun cooking with Scottish flavors.

The beauty of this digital home for our cookbook is that it can grow. If you have additions, corrections, or suggestions for the ongoing CSBR Cookbook, please contact Lilly Bridwell-Bowles.

Soups, Appetizers, & Condiments