Recipe - Flora Atkins Dutch Kichelkies (Little Kichel

1 lg Egg
One fourth teaspoon Salt
One fourth cup Sweet red wine
One half Allpurpose flour; to 1 c
Vegetable oil; or Crisco for
Confectioners' sugar

Beat the egg well. Then add salt, wine, and gradually the flour until you
have a sticky elastic dough, almost like the consistency of molasses.

Flour your hands and break off pieces not much bigger than a marble. Roll
out paperthin on a floured surface. Cut in segments approximately 2 by 4
inches (dough the size of a large marble will make about 3), or cut on the
diagonal very thin strips or whatever shape you wish.

Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees.
Slide the strips carefully into the hot oil. Let cook a few seconds on each
side. Soon they will bubble and puff up like hazenblosen. Remove with a
spatula and drain on paper towels. When cool sprinkle with confectioners'
sugar. Eat immediately or let sit, covered well, for one day with plastic
wrap.

Yield: about 20 (P)
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Feb
16, 1998