|2||Eggs; slightly beaten|
|1 tablespoon||Milk or light cream|
Mix eggs with cream. Add to the flour and salt, stirring and kneading on the floured board until smooth. Roll out as for noodles. Cut into diamond shapes, 2x2 inch. Make two 1 inch slits in the middle of each piece and fry in deep fat on both sides. Remove to unglazed paper and sprinkle with powdered sugar.
Recipe by: St. Ludmila Catholic Church Cookbook - Mrs. Zula Oujiri Posted to recipelu-digest Volume 01 Number 546 by Sharon Raghavachary <schary@...> on Jan 17, 1998
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