Featured Cookbook

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1. New Orleans Doughnuts

2. United States Senate Bean Soup (two methods)

3. Apples on a Stick (Red Candied Apples)

Book Description

This cookbook takes you on a journey throuh south Louisiana's traditions, cultural heritage and the culinary artisries of Cajun food. It is in it's 23rd printng with over 70,000 copies sold. Winner of McIlhenny Hall of Fame Award

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Talk About Good

Authors: Lafayette Junior League Members,Junior league of Lafayette

Date: June 1967

ISBN: 0935032029

Publisher: Junior League of Lafayette, Inc.

Plastic Comb

ORDER/INFO

• 1 pkg. Active dry yeast

• 1/2 cup sugar

• 2 eggs

• 7 cups all-purpose flour

• oil for frying

• 1 1/2 cups warm water

• 1 teaspoon salt

• 1 cup undiluted evaporated milk

• 1/4 cup soft shortening

• confectioner's sugar

1. In large bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioner's sugar. Makes about 5 dozen. Dough keeps well in refrigerator for several days. Cover bowl with plastic wrap and punch down occasionally. - Marguerite Lyle

More From This Book:

1. New Orleans Doughnuts

2. United States Senate Bean Soup (two methods)

3. Apples on a Stick (Red Candied Apples)

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