Natchitoches Pork Pies

Natchitoches Pork Pies

1 1/2 lbs. ground pork shoulder

1/2 cup chopped onion

1 garlic clove, minced

salt & pepper, to taste

1 tsp. Cajun seasoning

dash of cayenne

1/2 cup flour

Pastry

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

3 Tbsp. vegetable shortening (I used butter)

1 large egg, beaten

1/3 cup milk

oil for frying

1.  Make Filling:  In skillet over medium heat, saute onion, garlic and pork until cooked through.  Add salt, pepper and flour; cook until almost dry.

2.  Transfer to bowl; chill.

3.  Make Pastry:  Sift together four, baking powder and salt.  Cut in shortening (butter) until it looks like coarse cornmeal. Add egg and milk; stir until it forms a ball.  On lightly floured surface, roll to 1/8 inch thickness.  Cut out rounds with a 4 inch cookie cutter or the top of a clean, empty coffee can.

4.  Heap a tablespoon of filling on each round. Dampen edges with water. Fold over to make a half moon. Seal with a fork dipped in water.  Prick top once with fork.

5.  Heat oil in fryer to 350 degrees.  Fry a couple at a time until golden - about 2 minutes on each side.  Drain on paper towels.

Mardi Gras King Cake

Mardi Gras King Cake

16 oz. sour cream
1/3 c. sugar
1/4 c. butter
1 tsp. salt
2 envelopes yeast
1 Tbsp. sugar
2 eggs
6 - 6 1/2 c. bread flour
3/4 c. sugar
2 (8 oz) packages cream cheese
1 egg
2 tsp. vanilla

Cook first 4 ingredients in medium saucepan over low heat until butter melts.  Cool until the temperature is down to 100 to 110.

Stir together yeast, 1/2 c. warm water and 1 Tbsp. sugar.  Let stand 5 minutes.

Beat sour cream mix, yeast mix, eggs and 2 c. flour at medium speed until smooth.  Gradually add enough flour (4 to 4 1/2 c.) until soft dough forms.

Knead until smooth and elastic - 10 minutes.  Placed in greased bowl.  Rise for 1 hour.

Beat 3/4 c. sugar, cream cheese, 1 egg and vanilla at medium speed; set aside.

Punch down dough; divide in half.  Roll each piece into a 22 x 12-inch rectangle.  Spread softened butter on rectangle; cover with 2 tsp. cinnamon and 1/2 c. sugar.  Then spread cream cheese mixture in one large line along one long side leaving 1 inch borders. *Remember to divide everything between both rectangles.*  Now, roll up from long side.  Bring ends together to form a ring. Place on cookie sheet and let rise until doubled - about 30 minutes.

Bake at 375 for 14 to 16 minutes.  Let cool and then drizzle with creamy glaze.  Sprinkle with purple, green and gold sugars to decorate for Mardi Gras.

Creamy Glaze
3 c. powdered sugar
3 Tbsp. melted butter
2 Tbsp. lemon juice
1/4 tsp. vanilla
2 to 4 Tbsp. milk

Stir together first 4 ingredients.  Stir in 2 Tbsp. milk, adding 1 tsp. at a time until it is of spreading consistency.

Jambalaya

Jambalaya

1 lb. smoked sausage, cut into 1/2-inch pieces
4 chicken breast halves - chopped
1 1/2 tsp. pepper
2 Tbsp. oil
1 large onion, chopped
1 green pepper, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup chopped ham
2 tsp. Cajun seasoning
1 (14 oz) can stewed tomatoes, UNdrained
1/2 c. chicken broth
1/2 tsp. thyme
1/4 tsp. red pepper
3 c. cooked rice
1 c. chopped green onions

Brown chicken and sausage in hot oil; sprinkle with pepper; set aside.

Add onion and next 3 ingredients; cook 5 to 7 minutes.

Add chicken, sausage, ham, Cajun seasoning and remaining ingredients.  Cook 7 minutes or until heated through.