Add the evaporated milk, ½ cup sugar, and the salt to the bubbly yeast. Crack the egg into a small bowl, beat it well, and add the beaten egg to the big bowl. Stir until well blended. Add the flour, ½ cup at a time, blending well. Cover the bowl with a wet towel and refrigerate overnight.

In the morning, fill your Fry Daddy, your electric wok, or a deep and sturdy saucepan or skillet at least 3” deep with oil. Heat the oil to 375 degrees F.

While the oil is warming, roll out the dough on a well-floured surface. The thickness is a personal preference, but anywhere from ¼” to ½” is traditional. Cut the dough into 2” to 3” squares, also a matter of personal preference. Let the dough rest while the oil heats up.

Drop the beignets, three at a time, into the hot oil. Cook until they are nicely brown, and then turn them over to brown the other side, approximately 1 minute per side. Pull the hot beignets out of the oil with a slotted spoon. Let any excess oil drip off. Drop them into the bag of powdered sugar. Close the bag and shake it. Take the sugar-coated beignets out of the bag and serve immediately. Continue with the rest of the beignets.

Tip: Beignets are best served hot.

Submitted by Denise Little

Lunch

Lunch

BURGERS LAFAYETTE SAUCE

TIME: 30 MINUTES • SERVES 4

INGREDIENTS:

1 medium onion, chopped
¼ stick margarine
¼ cup vinegar
½ cup water
½ tsp. salt
Dash of cayenne pepper
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 Tbsp. prepared mustard
½ tsp. pepper
½ cup ketchup

Sauté the onion in the margarine. Add all of the other ingredients. Simmer for about 20 minutes.

Place cooked hamburgers or leftover roast in the skillet and steep for at least 10 minutes.

Place the meat on a bun and put a spoonful of extra sauce on top. Makes enough sauce for about 4 hamburgers.

Submitted by Charlaine Harris

COLD-WEATHER CHILI

TIME: PREP TIME 15 MINUTES, COOKING TIME 15 MINUTES, SIMMERING
TIME 1 HOUR 30 MINUTES • SERVES 6–8

INGREDIENTS:

½ lb. ground chuck or ground round
2 medium onions, sliced
1 can (28 oz.) whole tomatoes
1 can (6 oz.) tomato paste
1 cup water
1 beef bouillon cube
2 Tbsp. green peppers, diced
2 cloves garlic, minced
2 tsp. salt
2 tsp. oregano
2 tsp. chili powder or ground cumin
½ tsp. crushed red peppers (or to taste)
1 whole bay leaf
2 cans (16 oz. each) red kidney beans
⅛ tsp. ginger

Combine ground beef and sliced onions in a large saucepan. Brown the meat and drain off the fat. Add remaining ingredients and stir to blend. Cover and simmer about 1 hour 30 minutes, stirring occasionally. Remove bay leaf before serving.

Tip: Top with shredded cheddar or mozzarella and sour cream.

Variation: Omit the kidney beans for a thicker chili to serve over French fries. Top with cheese and bacon bits for cheesy chili-bacon fries.

Submitted by Mary Helen Klein

MERLOTTE’S CHICKEN STRIPS

TIME: PREP TIME 40 MINUTES, MARINATING
TIME 8 HOURS • SERVES 2–4