Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

Lynn's Calas

1 1/2 c Flour, all-purpose, unsifted 
1/2 c Sugar 
1/2 tesp Salt 
1/4 tesp Nutmeg 
1 pk Active dry yeast 
1/4 c Water, very hot tap 
3 Eggs, at room temperature 
1 1/2 c Rice, cooked 
Vegetable oil for deep-fryin 
Sugar 

 In small mixer bowl, thoroughly mix 1/3 cup flour, 1/2 cup sugar, the salt, nutmeg and active dry yeast.
 Gradually add water to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add eggs and 1/2 cup flour, or enough flour to make thick batter; beat at high speed 1 minute, scraping bowl occasionally.
 Add rice and beat 1 minute longer.
 Stir in enough additional flour to make very soft dough.
 Cover; let rise in warm, draft-free place until doubled in bulk, about 30 minutes.
 Heat oil to 370'F.
 Stir batter down; drop by tablespoons into hot oil and fry, turning once, until deep golden brown, about 3 minutes. Drain on paper towels and roll in sugar; serve warm.

A happy person is not a person in a certain set of circumstances, but rather a person with a certain set of attitudes.

- Hugh Downs