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creole Calas 1 Package Dry Yeast
1/2 Cup Warm Water
1 1/2 Cups Well-cooked Short-grain Rice
3 Eggs, Beaten
1/4 Cup Granulated Sugar
1 1/4 Cups All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon Ground Nutmeg
vegetable Oil
1/2 Cup Confectioners' Sugar
1 Tablespoon Ground Cinnamon dissolve Yeast In Water. Mash Hot Cooked Rice With The Back Of A Spoon; Cool To Lukewarm. combine Yeast And Rice, Mixing Well; Cover And Let Rise In A Warm Place Overnight. in The Morning Add Eggs, Sugar, Flour, Salt And Nutmeg To Rice Mixture, Beating Until Thoroughly Mixed. heat 3 Inches Of Vegetable Oil In A Skillet To 375 Degrees F. Drop The Batter By Tablespoonsful Into Hot Oil, And Cook Until Golden Brown, Turning Once. Drain Well On Paper Towels. combine Confectioners' Sugar And Cinnamon; Sprinkle Over Hot Calas And Serve Immediately. yields About 2 Dozen. |
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