RECIPES SERVED IN MY HOME!

BEIGNETS

1 pkg active dry yeast 1 1/2 cp warm water 1/2 cp sugar 1 tsp. salt 2 eggs 1 cp undiluted evaporated milk 7 cp all-purpose flour 1/4 cp soft shortening oil for frying confectioners sugar

In large bowl, sprinkle yeast over water; stir to dissolve. Add sugar, salt, eggs and milk. Blend with rotary beater. Add 4 cups of the flour; beat smooth. Add shortening; beat in remaining flour. Cover and chill overnight. Roll out on floured board to 1/8 inch thickness. Cut into 2 1/2 inch squares. Deep fry at 360 degrees 2 to 3 minutes or until lightly browned on each side. Drain on paper towels. Sprinkle heavily with confectioners sugar. Makes about 5 dozen.(Doug keeps well in refrigerator for several days. Cover bowl with saran wrap and punch down occasionally.

CAFE' AU LAIT
Combine equal parts of hot strong dark coffee and warmed milk. Sweeten as desired.

CAFE' BRULOT

16 lumps sugar 24 whole cloves 12 jiggers of cognac 4 lrg twists of orange peel 4 sticks cinnamon 10 demitasse cups strong coffee 2 twists of lemon peel

Allow all ingredients (except coffee) to muddle 1 hour before serving. Blaze all for 1-2 minutes. Add coffee slowly. May top with whipped cream if desired after serving.

HOT SPICED TEA

3 qrts water juices of 3 oranges 1 tsp whole cloves juice of 1 1/2 lemons 2 cinnamon sticks 1 cup sugar 1 family size tea bag

In a 5 quart sauce pan, begin heating water, tie spices in a flow through bag. (coffee filters work well) and spices to water; bring to boil. Add tea bag, remove from heat and let steep 5 minutes. Remove all bags. Heat juices in seperate sauce pan, add sugar, stirring until dissolved. Add to tea. Serve hot. Approx. 25 serverings.

RECIPES CONTINUED!

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