INGREDIENTS

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  <butma001@acpub.duke.edu> on
Sep 28, 1997

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