Name: Filo Dough/with Chicken and Rice
Ingredients: 4 c Flour; 1/2 tb Salt; 2 tb Crisco; Water; 1/2 lb Butter; melted (keep warm); Cornstarch; (use when rolling out dough)

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken	1	Servings

INGREDIENTS

4	c	Flour
1/2	tb	Salt
2	tb	Crisco
		Water
1/2	lb	Butter; melted (keep warm)
		Cornstarch; (use when rolling out dough)

INSTRUCTIONS

Mix flour, salt, Crisco and add enough water until smooth and elastic.
Knead for 5 minutes. Let stand overnight. Next morning, put in refrigerator
for 1/2 hour. Take small piece of dough and split into 2 pieces. Roll out
these two pieces to 6-inch (circles) in diameter. Put 2 circles on top of
each other with small amount of melted butter, sprinkled. Roll out large
enough to fit your buttered pan, paper thin. Make 5 more. Total 6 layers
for bottom. Put in filling and sprinkle with melted butter; repeat 6 layers
for top. Same as bottom. Fold bottom layer over top layer and sprinkle
butter over top layer and crust. Bake at 400 degrees. When light brown,
turn oven to 350 degrees for about 45 minutes total baking time.
Source: Cookbooks On/Line!
MasterCook formatted by Martha Hicks using Buster 20.c.
Posted to MC-Recipe Digest by "Mega-bytes" <[email protected]> on
Feb 27, 1998

A Message from our Provider:

“Jesus: the ultimate”