Recipe - Beignets (French Market Beignets)

Lori Norman
1 Pk Dry yeast
One half cup Warm water
Three fourths cup Sugar
1 Egg; beaten
1 tablespoon Salt
2 tablespoon Vegetable oil
1 cup Canned evaporated milk
do not substitute
3 Three fourths cup Flour

Dissolve yeast in warm water. Add beaten egg, sugar, salt, oil and
evaporated milk. Pour all liquid into flour, and mix well. Chill overnight
(a MUST).
Roll out next day on a wellfloured board to 1/3inch thick or more. Cut
into squares with a knife. Fry in at least 2 inches of oil until brown on
both sides. Dust with powdered sugar.

Wis/Gramma.

Posted to EATL Digest 23 Sep 96

Date: Tue, 24 Sep 1996 14:19:00 0400

From: Martha Sheppard MARTHAHS@POSTOFFICE.WORLDNET.ATT.NET

~ Martha marthahs@worldnet.att.com ~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~ 4 Food
Groups: Fast, Frozen, Microwaved and Junk
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