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1. Danish Pastry

2. Baked Corn and Ham Casserole

3. Eggplant and Ground Meat Casserole

Book Description

River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like "how to make a roux". This is the "Textbook of Louisiana cooking"

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River Road Recipes: The Textbook of Louisiana Cuisine

Authors: Junior League

Date:

ISBN: 0961302631

Publisher: Favorite Recipes Press

Plastic Comb

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Makes a large quantity

• 1 1/2 cups butter

• 1/3 cup flour

• 2 packages yeast

• 1/4 cup water

• 1 cup milk

• 1/4 cup sugar

• 1 teaspoon salt

• 1 egg

• 4 cups flour

1. Cream butter and 1/3 cup flour. Roll or pat between wax paper to 12x6-inch rectangle. Chill.

2. Dissolve yeast in 1/4 cup water. Scald milk, sugar, and salt together. Cool to lukewarm. Add yeast and egg and beat. Stir in 4 cups flour. Knead one minute.

3. Roll to 14-inch square. Place butter mixture on half the dough. Fold other half over and seal. Roll to 12x20-inch rectangle. Fold left end one-third over and then fold right end over (fold like you do a letter). Roll again to 12x20-inch rectangle. Repeat twice. Chill in 30 minutes.

4. Divide into thirds. Roll each to 9x12-inches. Cut into 3-inch squares.

Blend together the following:

• 1/2 cup butter

• 1/2 cup sugar

• 1/2 cup chopped nuts

1. Place 1 teaspoon of this mixture on each square. Fold over and pinch edges. Let rise 1 hour.

2. Bake in 425 degree oven until golden brown (about 15 minutes.)

3. Glaze with confectioners sugar glaze (powdered sugar and water).

MRS. LENTON SARTAIN

More From This Book:

1. Danish Pastry

2. Baked Corn and Ham Casserole

3. Eggplant and Ground Meat Casserole

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