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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Dessert 36 Servings

INGREDIENTS

3/4 c Water
2 ts Sugar
1/2 c Evaporated milk
1 pk Yeast
3 1/4 c Flour
1/3 c Sugar
1 Egg
2 tb Shortening
1 ts Salt
1/2 ts Nutmeg
Oil
Powdered sugar

INSTRUCTIONS

From: Francine Boucher <fboucher@sympatico.ca>
Date: Fri, 19 Apr 1996 06:24:41 -0500
Mix all ingredients except oil and powdered sugar. Knead and let rise until
doubled. Punch down. Roll into rectangle. Cut dough into into 2 inch wide
strips at a diagonal. Cut again diagonally to form diamonds.  Place on
ungreased baking sheets, 2 in apart. Cover loosely with plastic wrap.
Gather up scraps and let rest 15 minutes. Roll and cut as before. Let rise
until doubled in bulk, about 45 minutes. In a large saucepan, heat 3 inches
of oil to 365 or until a 1 in cube of bread browns in 60 seconds. Carefully
slide beignets into hot oil 3-4 at a time. Do not crowd. Fry until puffy
and golden brown on both sides, turning once with tongs. Should be about
2-3 minutes per side. Remove with slotted spoon and drain on paper towels.
Sift powdered sugar over hot beignets and serve hot. Makes 36.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #49
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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