| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Salgadinhos |
30 |
Servings |
INGREDIENTS
| 1 |
cn |
Corn kernels |
| 2 |
c |
Milk |
| 2 |
|
Egg yolks |
| 1/8 |
lb |
Butter or margarine |
| 3 |
tb |
Parmesan cheese; grated |
| 1 1/2 |
c |
Milk |
|
|
Salt |
| 2 |
|
Eggs; to dip dumplings |
| 2 |
c |
Angel hair pasta; crumbled |
| 1 1/2 |
c |
Flour |
INSTRUCTIONS
Put corn and milk through a blender. Bring to a boil in a saucepan , along
with the butter and a pinch salt. Add flour all at once, stirring
vigorously until dough leaves the sides of the pan.Stir in cheese. Stir in
yolks. Let cool. Make walnut size balls. Dip in beaten eggs and coat with
crumbled pasta. Cook in plenty of hot oil until golden brown. Serve hot.
Recipe by: Miriam Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 14, 1997
A Message from our Provider:
“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. #Andrew Murray”