Recipe - French Market Beignets

1 pack Dry yeast
One fourth cup Very warm water
One fourth cup Sugar
One half teaspoon Each salt and nutmeg
1 Egg, beaten
Three fourths cup Canned evaporated milk
2 tablespoon Vegetable oil or shortening
3 One half cup Allpurpose flour

Makes about 36

Oil for frying Powdered sugar

Dissolve yeast in the water, add sugar, seasonings, egg, evaporated milk,
oil, and flour. Beat well until smooth. Cover with plastic wrap and let
rise in a warm place until doubled.

Punch down, knead 4 or 5 times, and roll into a long, 18 by12inch
rectangle 1/8inch thick. Cut into rectangles 3 by 2 inches, cover lightly
with plastic, and let rise again about 20 minutes.

Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3 at a time until
the beignets puff and turn golden brown on both sides. Drain on paper
towels. Drop them in a paper bag filled with powdered sugar and shake
until coated. Serve hot.

I Hear America Cooking From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini