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Natchitoches Meat Pies
Filling:
1 tsp. oil
1 lb. ground sirloin
1 lb. ground pork
1 bunch green onions, chopped
1 onion, chopped
1 pod garlic, minced
1 bell pepper, chopped
salt, black pepper and red pepper to taste
2 to 3 Tbsp. flour
Crust:
1 quart plain flour
2 tsp. salt
1 tsp. baking powder
1/2 cup + 2 Tbsp. shortening
2 eggs
1 cup milk
Filling Directions: Put oil in heavy pot and add meat and seasonings. Stir often as meat cooks.
When meat is done but not dry, remove from heat. Stir in flour.
Crust Directions: Sift dry ingredients together. Cut in shortening. Beat eggs
and add milk. Work gradually into dry ingredients until proper consistency to
roll. Break into small pieces and roll very thin. Cut into rounds using a saucer
as a guide or a 3" pastry cutter for cocktail-sized pies.
To Assemble: Place a large tablespoon of filling along edge and halfway in
the center of round dough. Fold the other half of dough over, making edges
meet. Firm edges with fork. Place pie in deep oil and fry til golden brown.
Drain on paper towels and serve hot. Makes about 18-22 large pies. My
mother, a life-long Natchitoches resident, says the secret is to season the
filling until “you think you’ve ruined it.”
by Gayla Moncla (Baton Rouge), a partner practicing in the litigation area
Poppy Seed Chicken
6 to 8 cooked chicken breasts or 2 to 3 cans of chicken
2 cans cream of chicken soup
1-1/2 cups sour cream
2 pkgs. saltine crackers
2 Tbsp. poppy seeds
1 stick butter
Boil chicken and cut off the bone. Cut into small pieces. Place chicken on bottom of buttered 9 x
13 pan. Mix soup and sour cream and pour over chicken. Mix crumbled crackers with poppy
seeds and sprinkle over the top. Melt butter and drizzle over crumbs. Bake 30-40 minutes or
until bubbly.
by Jim Lackie (Baton Rouge), a partner practicing in the creditors’ rights area
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