Subject: Sopaipillas
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 25 2000 - 15:13:21 EDT
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F O O D F U N N Y
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Reader "GoonieGirl" writes "I'm the kitchen manager for the food
program at the local community college. I had to groan when one of
the professors told this joke."
When you want a soup to have a chicken flavor, you put in chicken
stock. When you want a soup to have a beefy flavor, you put in a beef
stock. But what kind of stock do you put in to make it taste funny?
A laughing stock.
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T O D A Y ' S R E C I P E
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These puffy little fritters are reminiscent of New Orleans' famous
beignets.
Sopaipillas
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) vegetable shortening
3/4 cup (180 ml) cold water
Oil for deep frying
Powdered sugar and cinnamon for dusting
Sift the dry ingredients together. Cut in the shortening with fork
until the mixture is the texture of cornmeal. Add the water gradually
to form a dough. Knead on a lightly floured surface until smooth.
Roll as thin as possible and cut into 3-inch (7 cm) squares. Fry in
hot (375F, 190C) oil until puffed and golden brown on both sides.
Drain on paper towels and dust with powdered sugar and cinnamon.
Makes about 20, to serve 4 to 6.
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