Natchitoches meat pie to make Natchitoches meat pies. It is available on DVD entitled "A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage - The Spanish Shows". An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more. Natchitoches meat pie The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana. Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried
Pie Rouge des Plaines German Rotbunt and Dutch Meuse-Rhine-Yssel stock, to create a new dairy breed with good meat-producing qualities. A breeders' association, the Eleveurs de la Race Française Pie Rouge des Plaines, was formed, and a herd-book was opened for the new breed in 1970 or 1971. From 1982 an attempt was made to increase size and udder quality by introducing Red Holstein blood; however, the resulting stock was less successful for beef production. The Pie Rouge des Plaines is concentrated mainly in Brittany, where about 80% of the total herd is found; it is also distributed in Normandy, and – to a