Stuffed Camel Food

WHOLE STUFFED CAMEL

Steps:

• Skin, trim and clean camel (once you get over the hump), lamb and chicken.
• Boil until tender.
• Cook rice until fluffy.
• Fry nuts until brown and mix with rice.
• Hard boil eggs and peel.
• Stuff cooked chickens with hard boiled eggs and rice.
• Stuff the cooked lamb with stuffed chickens.
• Add more rice.
• Stuff the camel with the stuffed lamb and add rest of rice.
• Broil over large charcoal pit until brown.
• Spread any remaining rice on large tray and place camel on top of rice.
• Decorate with boiled eggs and nuts.
• Serves a friendly crowd of 80-100.

PEACH COBBLER STUFFED 'BEIGNETS' RECIPE BY TASTY

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!