Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts.
Source: Roberta Brisson - This recipe is from my dad's sister. It's also a
very old recipe.
Mix eggs, salt, flour and whiskey to make a stiff dough working it into a
smooth dough. On a lightly floured board, roll dough very thin (almost
paper thin). Cut into the size of a 3-inch square and make 2 slits in the
center with a sharpe knife. This is a very stiff and sticky dough.
Deep fry in lard (350 degrees) for 2 to 3 seconds. Fry only a couple at a
time. Remove from fat and drain on paper toweling. Dust generously with
confectioners' sugar when cooled.
NOTE: This is the only recipe I don't substitute the lard. It gives the
pastry a better taste that oil. My father also said that these were like
eating air. (Too bad that they don't have the calories of air.) It was one
of his favorites.
Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@aol.com on Jan
29, 1998
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“Many folks want to serve God, but only as advisers”
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