| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Breads, Desserts | 6 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 5 | tb | Sugar |
| 5 | tb | Shortening |
| 2 | tb | Salt |
| 2 | Envelopes Active Dry Yeast | |
| 2 | c | Warm Water (105-115 degree) |
| 6 | c | All-Purpose Flour |
| 2 | qt | Vegetable Oil |
| Cinnamon Sugar |
INSTRUCTIONS
Scald Milk; add Sugar, Shortening, & Salt. Cool to lukewarm. Sprinkle yeast onto warm water in lg. bowl. Add Milk mixture & 2 Cups Flour; beat until smooth. Stir in enough additional Flour to make stiff dough. Turn dough out onto a lightly floured board; kneed until smooth & elastic, about 8-10 min. Place in a greesed bowl, turning to grease top. Cover & let rise in a warm place, until double in size, about 1 hour. Divide dough into 6-8 balls. Roll each out in the form of an elephant's ear. Heat oil to 375 degrees. Deep fry elephant's ears, one at a time, for about 3-5 min. on each side or until golden brown. Serve hot, sprinkle with cinnamon sugar. Makes 6-8. I also have the recipe for Navajo Fry Bread if you want it. Not as complicated. Make 18-24 pieces, each about the size of a 9" plate. Posted by PAUL BENNETTS, Prodigy ID# SFCV29A. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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