| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | 8 | Servings | ||
INGREDIENTS
| 2 | c | Sifted all-purpose flour |
| 1 | t | Baking powder |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | T | Vegetable shortening, cold |
| 1/2 | c | Warm water, approximately |
INSTRUCTIONS
In a mixing bowl, sift together flour, baking powder, salt, and sugar. Cut in shortening until flour looks as though it has small peas in it. Add enough warm water to make a soft dough. Mix well and knead on a well-floured board for 3 to 5 minutes or until shiny and elastic. Cover dough and let rest out of draft for 30 minutes. Form dough into balls 2 to 2 1/2 inches in diameter. On a lightly floured board, roll into circles 7 inches in diameter and 1/4-inch thick. Cook on a hot, ungreased griddle for 2 minutes or until slightly brown at the edges. Turn and cook on other side for 1 minute or until edges are brown. Keep warm, tightly wrapped in foil, until ready to serve. (Or reheat, tightly wrapped in foil, in a preheated 300 degree oven for 10 to 15 minutes or until heated through) Served as part of: Jalapeno Smoked Chicken Fajita with Grilled Onion Guacamole and Watermelon Pico de Gallo NOTES : HOME ENTERTAINING WITH DEAN FEARING #HE1A10 TAILGATE PICNIC Menu Texas Shortribs Jalapeno Smoked Chicken Fajita with Grilled Onion Guacamole and Watermelon Pico de Gallo Potato Salad (purchased) Rice Salad Corn Bread Marvel Cream Cheese Chocolate Brownies Beer (domestic) Recipe by: DEAN FEARING #HE1A10 Posted to MC-Recipe Digest V1 #814 by Holly Butman <[email protected]> on Sep 28, 1997
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