| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Dessert |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Butter |
| 1 |
c |
Unsifted flour |
| 1 |
ds |
Salt (up to) |
| 4 |
|
Eggs |
|
|
Fat or oil for frying |
|
|
Confectioners' sugar |
INSTRUCTIONS
From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Fri, 1 Mar 1996 17:39:50 -0500
Put water in a saucepan and bring to a boil. Add butter, and as soon as i
melted, add flour and salt. Stir over heat until mixture forms a mass. Cool
slightly, and beat in eggs, one at a time, until smooth. Put in a pastry
bag with a star tube (or into a churros gun, called a churr and squeeze in
a continuous spiral into deep fat heated to 370 degrees. When brown, drain;
sprinkle with confectioners' sugar.
Wis/Gramma, 8/20/95.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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