Name: Churros (Mexican Crullers) #1
Ingredients: Oil; for frying; 1 c Water; 6 tb Butter; 1/8 ts Salt; 1 c All-purpose flour; 3 Eggs; 1/4 ts Cinnamon; 1 c Powdered sugar; approx

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs	Mexican	Dessert	16	Servings

INGREDIENTS

		Oil; for frying
1	c	Water
6	tb	Butter
1/8	ts	Salt
1	c	All-purpose flour
3		Eggs
1/4	ts	Cinnamon
1	c	Powdered sugar; approx

INSTRUCTIONS

Date: Fri, 1 Mar 1996 09:52:55 -0600
From: mkeri@cln.etc.bc.ca (Mike Keri)
Recipe By     : Rosilyn Pour oil 1 inch deep into a 10 inch skillet. Heat
to 370 degrees.  Bring water to boil in a 2 quart saucepan. Add butter and
salt.  Heat until butter is melted. Add flour all at once; remove from
heat.  Beat until mixture is smooth and is the consistency of mashed
potatoes.  Beat in one egg at a time. When smooth, beat in cinnamon. Turn
mixture into a pastry bag fitted with a large star tip. Squeeze directly
into hot oil, making churros about 8 inches long. Cook 3 or 4 at a time
until a deep golden brown; turn occasionally. Drain over skillte, then on
paper towels.  Sift powdered sugar over churros. Serve immediately. Do not
store.  Makes 16 churros.  Variation: (This came from Lydia Rodriguez.) Use
1 cup granulated sugar mixed with 1/2 teaspoon cinnamon instead of powdered
sugar. Per serving: 1714 Calories; 82g Fat (43% calories from fat); 30g
Protein; 216g Carbohydrate; 726mg Cholesterol; 1132mg Sodium NOTES
: These were brought to Mexico by the Spainards.  These crullers are often
served with hot chocolate in Mexico.
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.

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”