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If you have a recipe that you would like to share, we would appreciate having it. Please send it/them to me at: lansegrise@yahoo.com or dowlaf@cebridge.net and I'll place it on this page.

Doug's Father's Couche Couche Recipe (Doug Hébert)
Sweet Dough Pie (Mary Lafleur)
Beignets (Doug Hébert)
Pork Rice Dressing (Dowell Lafleur)
Rice Dressing (Elvin Guillory)
Egg Plant Dressing (Elvin Guillory)
Another Rice Dressing Recipe (Dowell Lafleur)
Pulled Black Bear Roast (Bruce Weeks)

Doug's Father's Couche Couche Recipe

Submitted by Douglas P. Hébert

(It was not until I was 64 years old that I tasted "couche couche," although I had heard it mentioned often by my grandparents, who loved it with "caillé," curdled milk. With Doug Hebert's permission, I share this recipe, which was his father's. It is a simple recipe, but delicious. - Dowell)

"The easy way that my father made it was to first heat up over a medium fire, about 1/4 C. of cooking oil in either a large cast iron skillet, or a large casserole pot. Take a cup of yellow corn meal and mix it in a bowl with some water. How much water is another story, since he never really measured it. I think if you start with about a half cup, and go from there, you should be fine. What you want is a thick mixture that will hold its shape in a large cooking spoon. Add about a teaspoon of salt, or to taste. By now, the oil will be nice and hot, so you pour the mixture in the pot and smooth it out with the back of the spoon. You'll have to let it sit for a while, about 20 - 30 minutes, but be sure to check it every now and then, since you don't want the bottom of it to burn, instead it should be a dark brown color (you can check it by sliding your spoon between the side of the pot and the mixture and lifting up slightly). Next, you start stirring it up, breaking it all apart. It should form little balls and crust pieces. I always push the couche couche aside in one spot at this point and add about a teaspoon of water. This makes it steam up, then I close the lid for about 5 minutes or so. It makes it nice and soft. Afterwards, put some in a bowl with warm or cold milk, and eat plain, or add sugar, honey or molasses, whichever you like, and man...you talk about good."

(Thanks Doug)

Sweet Dough Pie

Submitted by Mary "Pinky" Lafleur

This recipe for sweet dough for pies was given to my wife, Mary "Pinky" Lafleur, by her aunt Edolia McGee Dupre. It it an old and very good recipe. This recipe produces enough dough for two pies with the top.

Beat sugar and eggs, and while beating, add vanilla, shortening, milk. Add flour, baking powder and salt and beat until a dough forms. If the dough is too thick, add milk; if too thin, add flour. Separate the dough in half. For one pie, roll out one of the halves on a floured board to 1/4 inch thick. Line pie plate with the dough, making sure there is enough for the top of the pie. Pour filling into the shell and cover with a dough top. Bake at 350 degrees until the crust is light brown, or to taste.

For blackberry pies, add little water to blackberries and a heaping tablespoon of cornstarch dissolved in water.

When making syrup pies, make several slits in the top of the pie.

Ça c'est bon!

Pork Rice Dressing
(Farre de Boucherie)

Submitted by Dowell Lafleur

I'll apologize in advance because I don't have many specific amounts for this recipe, but I'll try to describe it as I learned to make it. I learned it, by the way, from my mother, Willie Mae Lafleur. Here is the ingredient list (way back when, one favorite piece of meat to put in the dressing was the hog jowl [bajoue] but it isn't easy to find it unless you dress your own hog - ** UPDATE - Rocky McKeon informs me that hog jowls are available at Wal-mart stores, sold by Hormel! Thanks Rocky.):

Cut the Boston Butt into small enough pieces so that it will run through a meat grinder after cooking. Put pork meat into a pot with a little salt and red pepper, not too much, you will be able to add some later, and cover the pork with water and put on medium heat with the lid on the pot.  About 30 minutes after pork has been cooking, add liver and/or chicken giblets. (Note here, that, if you don't like liver or chicken giblets, just leave them out. I've made it often that way and like it just as well.) Add water as needed to keep from burning - it should mostly just boil. Cook until pork is tender, usually a total of about one and one half to two hours. When cooked, let cool for little while in the pot with the broth that has formed, which will used to moisten the dressing later. Run the pork and liver/giblets through a meat grinder and grind into a bowl. Add and mix as much rice as needed (roughly as much rice, or a little more, as meat) to achieve the balance desired. Add onion tops and parsley, if desired, ( it can be made without the greens altogether, if you prefer) to taste. Now is the time to sample taste the dressing for seasoning and add, if needed, salt and/or red pepper. If the rice dressing appears to be too dry, add some of the broth from the pot to the dressing until it is moist enough. The reason I have no measurements is because, most of the time, the ingredient amount changes according to amount of fat in the meat, personal taste (some people don't like greens at all in the dressing) and, sometimes, my fluctuating mood likes more or less rice, onion tops, parsley and/or seasoning.

Mange bien!

Pulled Black Bear Roast

Submitted by Bruce Weeks