----------------------------------FILLING---------------------------------- 1 lb Ground beef (round)

1 Garlic clove, chopped

1 c Onion, chopped

1/2 c Green bell pepper, chopped

1/3 c Celery, chopped

1/3 c Green onion, chopped

1 1/2 ts Salt

1 ts Black pepper

1 ds Red pepper

1 c Cooked rice

1/2 c Catsup

1 tb Parsley flakes

-----------------------------------DOUGH----------------------------------- 5 1/2 c Self-rising flour

2/3 c Shortening plus

2 tb Shortening

2 Eggs, beaten

1 3/4 c Milk

8 c Vegetable oil

FILLING: Combine beef, garlic, onion, bell pepper, celery, green onion, salt, black pepper, and red pepper. Cook until meat is thoroughly browned. Add rice, stirring until well-mixed with beef. Remove from heat, cool. Drain off excess fat. Add catsup and parsley. Mix well. DOUGH: Sift flour; cut shortening into flour. Mix egg and milk together. Add to shortening/flour mixture. Stir to form a dough. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board. Cut dough in 5 1/2 inch diameter circles (or squares). Place two heaping tablespoonsful of filling on dough. Dampen edges of dough circles. Fold over meat. Crimp edges with a fork. Prick with a fork at the top. Deep fry at 350 degrees F. until golden brown. From: Louisiana Festivals Cookbook, Book 1, Contraband Days, Lake Charles Recipe: Janet L. Hoste Typing: J. White -----