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1. Ursula's Cornbread Stuffing

2. Cajun Meat Pies

3. Hot Water Gingerbread

Book Description

From Monroe to Morgan City, Natchitoces to New Orleans, Lake Charles to Lake Pontchartrain, fifty of the leading cookbooks from Louisiana have contributed their favorite recipes to create this remarkable collection. Louisiana is a special place for a lot of reasons, one of which is the tradition of preparing and serving delicious food. Best of the Best from Louisiana has gathered together a selection of recipes that captures this truly unique culinary heritage.

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Best of the Best from Louisiana 2: Selected Recipes from Louisiana's Favorite Cookbooks (Best of the Best from Louisiana II)

Authors:

Date: August 1998

ISBN: 0937552836

Publisher: Quail Ridge Press

Plastic Comb

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If you don't have time to make the pastry, pre-made egg roll wrappers work well, but your own home made pastry is much better.

Makes about 25 (4-inch) pies

• PASTRY:

• 2 1/2 cups all-purpose flour

• 1/2 cup shortening

• 1 teaspoon sugar 1/2 cup milk

• 1 teaspoon salt

1. In a bowl combine flour, sugar, and salt. Pour into a food processor with the blade attachment. Add shortening in small chunks while processor is on. Mix well until flour and shortening form pea-sized balls, then add milk a little at a time until dough forms together. Pour dough out on floured sheet and roll out to 1/16-inch thick. Cut out 4-inch circles. Lightly flour both sides and reserve.

• GROUND BEEF FILLING:

• 1/2 cup chopped bell pepper

• 1 teaspoon cayenne

• 1/2 cup chopped yellow onion

• 1 teaspoon salt

• 1/2 cup chopped green onion

• 1/2 teaspoon black pepper

• 3 tablespoons bacon fat

• 1/2 pound lean ground beef

• 1 tablespoon garlic, minced

• 2 small eggs, beaten

• 2 tablespoons parsley flakes

1. Add finely chopped pepper and onions to melted fat in skillet. Add everything except beef and eggs and cook for 5 minutes. Add beef and brown. Drain in a colander and let cool before making pies.

2. Place 2 tablespoons filling in center circle of pastry. Moisten ends of circle with egg; fold over to form a half circle and press to seal (a fork works well).

3. Deep fry at 350 degrees F until brown. Drain on paper towel. Serve.

Note: You can bake in a preheated 350 degree oven for about 8 minutes; turn over and bake other side 8 minutes or until brown.

More From This Book:

1. Ursula's Cornbread Stuffing

2. Cajun Meat Pies

3. Hot Water Gingerbread

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