Ingredients Jump to Instructions ↓

  1. --FILLING-- 1 lb Ground beef (round)

  2. 1 Garlic clove, chopped

  3. 1 c Onion, chopped

  4. 1/2 c Green bell pepper, chopped

  5. 1/3 c Celery, chopped

  6. 1/3 c Green onion, chopped

  7. 1 1/2 ts Salt

  8. 1 ts Black pepper

  9. 1 ds Red pepper

  10. 1 c Cooked rice

  11. 1/2 c Catsup

  12. 1 tb Parsley flakes

  13. --DOUGH-- 5 1/2 c Self-rising flour

  14. 2/3 c Shortening plus

  15. 2 tb Shortening

  16. 2 Eggs, beaten

  17. 1 3/4 c Milk

  18. 8 c Vegetable oil

Instructions Jump to Ingredients ↑

  1. FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White --


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