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Natchitoches Meat Pies

On 24 Jun 2005 at 13:33, Marilyn wrote:

> Dear Phaed, 
> You've been so helpful to me in the past, I'm asking again for some
> special help.
> My granddaughter would love to have a recipe for the meat fried pies
> her husband (a native of Natchitoches, LA and a career army man who
> has been to Kuwait and Iraq twice and is soon to go again) is hungry
> for!
> The only thing I know is that they have beef and spices but I don't
> know anything else about them except that they are fried.  
> Any help you can give me would be very welcome!
> Rochelle 

Hi Rochelle,

See below for three recipes.


Natchitoches  Meat  Pies

 Ingredients :
 1 tsp. shortening
 1 1/2 lbs. ground beef
 1 1/2 lbs. ground pork
 1 bunch green onions, chopped (tops and bottoms)
 1 tbsp. salt
 1 tsp. coarse ground black pepper
 1 tsp. coarse ground red pepper
 1/2 tsp. cayenne pepper
 1 pod garlic, minced
 1 bell pepper, chopped
 1/3 c. flour
 1 qt. (4 c.) flour
 2 tsp. salt
 1 tsp. baking powder
 1 egg
 1/2 c. shortening
 1 c. milk

 Preparation :
    Filling:  Melt shortening in a Dutch oven.  Add all filling
 ingredients except flour and cook over medium heat, stirring often,
 until meat loses its red color. Sift flour over meat and stir until
 well combined.  Remove from heat and drain in a large colander.  Let
 meat come to room temperature.  CRUST:  Sift dry ingredients
 together.  Cut in shortening.  Beat egg and add to milk.  Work
 gradually into dry ingredients until proper consistency to roll.
 Roll about 1/3 of dough at a time on a floured board until thin.
 Cut into approximately 5 inch rounds.  Dough may be cut at one time
 and put on cookie sheets, layers separated by waxed paper.  To
 assemble:  Place a heaping tablespoon of filling on one side of each
 pastry round.  Dampen edge of pie with fingertips, fold over, and
 crimp edge with a fork dipped in water.  Prick top twice with fork.
 Fry in deep fat at 350 degrees until golden brown.  Pies freeze
 well.  Do not thaw before cooking.  For cocktail size pies, cut
 pastry with a biscuit cutter; use 1 teaspoon of filling for each.  I
 find that the pastry recipe needs doubling for the smaller pies.
 Yields:  a bunch!
Natchitoches  Meat  Pies

 Ingredients :
 1 1/4 lbs. ground beef
 Seasoning to taste
 1/2 c. chopped onion
 1/2 c. chopped bell pepper
 2 tbsp. flour
 4 c. flour
 2 tsp. salt
 1 tsp. baking powder
 1 egg
 1/2 c. shortening
 1 c. milk

 Preparation :
    Brown seasoned meat, add onions and bell pepper and flour,
 stirring until vegetables are well wilted.  Remove from heat.  Sift
 the dry ingredients together.  Cut in shortening.  Beat egg and add
 to milk. Add to flour mixture and work into dough. Roll very thin
 and cut into rounds (about 4 inch diameter).  Place 1 tablespoon
 meat on one side of each round, fold over and seal edges with fork.
 Fry in deep fat until golden brown.
Natchitoches  Meat  Pie

 Ingredients :
 1 1/2 lbs. ground pork
 1 1/2 tbsp. flour
 1 clove garlic, chopped fine
 1 tsp. baking powder
 2/3 c. chopped green onion
 1/4 c. chopped parsley
 Can biscuits
 1 1/2 lbs. ground beef
 2 med. white onions, chopped fine
 2 tbsp. cold water, if needed
 1/4 c. chopped green onion bottoms

 Preparation :
    Grind beef and pork together.  Cook meat until mealy.  Add flour,
 onions, garlic and baking powder.  If sticky, add water.  Add green
 onions and parsley.  Season highly with salt, red and black pepper.
 Cook until done.

Palmer House Brownies

On 21 Jun 2005 at 23:08, David wrote:

> Hi! I am looking for the Palmer House Hotel's famous brownie receipe.
> Please let me know if you have it. Thanks! 

Hello David,

See below.


The Palmer House Brownie
Makes 24 or more brownies
"This dessert was created in the kitchen of the Palmer House Hotel during 
the 1893 Columbian Exposition when Mrs. Bertha Palmer requested the chef 
make a "ladies dessert" that would be easier to eat than a piece of pie, 
and a smaller serving than a slice of layer cake, which could be used in 
box lunches at the Women's Building at the Fair. The first reference to 
this dessert as a "Brownie" is in a Sears Roebuck catalog published in 
Chicago in 1898. This recipe is still served today at the Palmer House 
Hilton on State Street and is one of their most popular confections." 
1 pound semi-sweet chocolate 
1 pound butter 
1 pound granulated sugar (3 1/2 cups) 
8 oz. cake flour (2 cups) 
1 tablespoons baking powder 
4 whole eggs 
1 pound crushed walnuts 

1/2 cup water 
1/2 cup apricot preserves 
1/2 teaspoon unflavored gelatin 

Preheat oven to 300 degrees. Melt chocolate with the butter in a double 
boiler or in a bowl set over barely simmering water. Mix dry ingredients 
except the walnuts-- in a large mixer bowl on low speed for 4-5 minutes. 

Add the eggs and mix until blended. Pour into a greased 9 x 13 baking 
sheet and sprinkle with the walnuts, pressing nuts down lightly into 
the mixture with the palm of your hand. Bake in the preheated 300 degree 
oven for 40 minutes. You will know when it is done because the edges 
start to become a little crispy and the brownie has raised about ┬1/4 inch. 
Note that even when the brownie is properly baked, it will test "gooey" 
with a toothpick in the middle due to the richness of the mixture. 

After removing from the oven, allow to cool at least 30 minutes. 

To make glaze: Mix together water, preserves and gelatin in a saucepan, 
mix thoroughly and bring to a boil for 2 minutes. Use while hot. Spread 
the glaze in a thin layer over the brownies using a pastry brush. 

The brownies are easiest to cut if you can place the whole pan into the 
freezer for 3 - 4 hours after glazing, then remove and cut with a serrated 


On 22 Jun 2005 at 22:27, Dennis wrote:

> Dear Uncle Phaedrus:
> I'm looking for a recipe for {Scotch} oatmeal dumplings, also
> known as hodgils.
> Thanks,
> Dennis

Hello Dennis,

See below.


Oatmeal Dumplings

Serve with boiled fowl, boiled or stewed beef, or great with mince 
and tatties!

225g (8oz) Hamlyn's Scottish Oatmeal
225g (8oz) finely chopped Suet
110g (4oz) finely chopped Onion
Salt and Pepper

Toast the oatmeal lightly in the oven. Mix the suet, onions and toasted 
oatmeal to a firm dough and season with salt and pepper. Shape into 
16-24 balls. Immerse the dumplings in salted water or the cooking liquid 
and cook for 20-30 minutes.

Sabbath Rice

On 20 Jun 2005 at 18:25, Carmen wrote:

> HI!
> I had a Sephardic Jewish recipe for clay pot "arroz del Shabbato"
> (Sabbath Rice) which was delicious but, alas, I can't find it. Does
> anyone have that recipe? Thanks, Carmen

Hello Carmen,

No clay pot recipes, but see below. A clay pot should work as well as a casserole.


Sephardic Sabbath Rice (Arroz de Sabato)

Saffron distinguishes this rice recipe as Spanish in origin. 


2 cups long grain white 
3 tablespoons olive oil 
1 scant teaspoon salt 
4 - 5 cups chicken stock or vegetable stock 
1 bay leaf 
1/4 teaspoon saffron threads, dissolved in 1/4 cup boiling water 

Preheat oven to 350 degrees F. 

place the rice in a colander and rinse it in the sink in cold water 
until the water runs clear. Allow the rice to drain and dry for 20 
minutes. Over medium heat, heat the olive oil in a casserole with a 
tight fitting lid. SautÚ the rice in the oil until it starts to brown.

Sprinkle the salt over rice and pour in the stock. Add bay leaf and 
saffron threads. Cover tightly and place in the oven. Bake for 35-40 
minutes . When the pilaf is done, all of the liquid will have been 
absorbed. Serve immediately as a side dish with a meat, fish or 
vegetarian entree.

Serves: 4 - 6

Pistachio Sauce

Here are a few more pistachio sauce recipes. Perhaps you could pass 
them on  to Maria.
Timm in Oregon.
Tortellini with Pistachio  Sauce 

3/4  cup pistachio nuts unsalted, shelled  
5  tablespoons olive oil, divided 
2  tablespoons fresh lemon juice  
2  large garlic cloves  
1/2  cup heavy cream  
1/2  cup grated parmesan cheese  
1  pound tortellini, spinach-filled fresh or frozen 
Chopped pistachio nuts 
Grated cheese 
Heat  1 tbs. of oil in a frypan over medium heat. Saute the nuts for 2 
minutes while  stirring constantly and then drain on a paper towel. 
In  food processor or blender, puree the nuts, oil, lemon juice and the 
garlic. Add  the cream and cheese. Process until well incorporated. Cover and let 
sit.  Meanwhile; cook the tortellini according to package instructions. Drain 
pasta.  Return to pot and mix well with the sauce. Serve immediately. You can 
garnish  with chopped pistachios and some cheese. 
Pistachio Sauce 

1  cup shelled green pistachios  
1  small clove garlic, peeled  
1/4  teaspoon kosher salt  
1  teaspoon lemon zest, finely grated  
2  tablespoons fresh lemon juice  
4  tablespoons extra-virgin olive oil 
1  tablespoon water  
2 to  3 teaspoons orange flower water  
1/3  cup coarsely chopped Italian parsley  
1  tablespoon fresh mint, coarsely chopped  
1/8  teaspoon black pepper, freshly ground 
Pulse the pistachios in a food processor until coarsely  chopped, or chop by 
hand. Transfer to a bowl.  
Mince the garlic, then sprinkle with salt and mash to a  paste. Scrape into 
the pistachios. Add the lemon zest and juice, olive oil,  water, orange flower 
water, parsley, mint and pepper. Stir well to combine. The  sauce can be made 
2 hours ahead and kept at room temperature. Perfect for pastas  and seafoods.
Chicken and Pasta with Pistachio  Sauce 
4  cups green pistachios 
8  chicken breasts halves and/or thighs, boneless and  skinless 
2  large tomatoes 
1  onion 
1  garlic clove 
1  pepper 
1  quart water 
Sea  salt 
3  cubes chicken bullion 
Peanut oil 
Cooked pasta of choice 
In a  frying pan, heat a bit of peanut oil. Brown the pieces until they 
obtain a nice  brown colour. Thinly chop the tomatoes, garlic, pepper and onion. 
Place all  these vegetables in a stewpan. Add one quart of cold water and 
finally the  pistachios. Cook for about 20 minutes on medium heat. Add the browned 
pieces of  chicken and keep cooking for 20 good minutes. When finished, place 
the chicken  in a pan with some of the juice. 
Puree the pistachios left in the stewpan until very fine.  To make a puree of 
pistachios, it is necessary to keep a bit of the cooking  juice during mixing 
so that we give a liquid texture to the pistachio puree.   
To  serve: Place the chicken on the pasta. Pour the pistachio puree on the 
chicken  and mix thoroughly. Adjust seasoning. 
Fusilli with Pistachio  Sauce 
1  pound fusilli 
1/2  cup pistachios 
1/4  heavy  cream 
Pinch of marjoram 
2  ounces butter 
Parmesan cheese, freshly grated 
Sea  salt 
Black pepper, freshly ground 
Crush the pistachios and the garlic in a mortar to obtain  an homogeneous 
compound. Put it in a bowl, and pour, little by little, the  liquid cream, salt 
and pepper the sauce and then add the  marjoram. 
Cook  the fusilli in plenty of boiling water, dress at once with the melted 
golden  butter and enough grated Parmesan cheese, add the pistachio sauce, 
blend  everything and serve. 
Seafood Ravioli with Pistachio  Sauce 
12  oz. pistachio nuts  
1-1/2 sticks butter  
3/4  cup chicken stock  
3/4  cup whipping cream  
2  tablespoon kirsch  
1/3  cup Parmesan cheese  
Seafood Ravioli or pasta of choice, cooked per package  instructions 
Crush the pistachios in food processor until they form a  thick paste. Melt 
the butter in saucepan. Add the chicken stock, pistachio paste  and cream. Stir 
gently over medium heat. Bring sauce almost to a boil. Add the  parmesan, 
salt, pepper, nutmeg and kirsch. Continue to heat and reduce sauce  until it 
thickens and lightly coats the back of the spoon.   
To  serve: Plate the Seafood Ravioli and cover with the Pistachio  Sauce.


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