| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Dessert |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
|
|
Cinnamon sugar; to taste |
INSTRUCTIONS
Date: Fri, 1 Mar 1996 09:52:55 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Recipe By : Chef Crash/EBWATERS Bring Water and Butter to a rolling
boilin a 3qt sauce pan. Remove from heat and quickly stir in flour and
salt. Stir over a low heat until it forms a ball ( wont take long). Remove
from heat and mix (with a hand mixer) in eggs one at a time until mixture
is smooth and glossy. Place mixture (called Choux pastry) into a pastry
bag. Squeese about 5 inch length into a Deep fryer or Fry Daddy type
machine that has been heated to 350 degrees. Turn often cooking til dark
golden in color. while still hot sprinkle with Cinnamon Sugar. Per serving:
993 Calories; 104g Fat (93% calories from fat); 17g Protein; 2g
Carbohydrate; 787mg Cholesterol; 1626mg Sodium NOTES
: Makes a couple dozen churros. Interesting fact: Churros are named after
a variety of mexican sheep whom they are said to resemble
MC-RECIPE@MASTERCOOK.COM
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