Pogo dough

Yield: 1 servings

Measure Ingredient
2 \N Eggs -- beaten
¾ cup Sugar
2 cups Flour
½ teaspoon Baking soda

Throw in a bowl. Mix well, adding water. The trick is to keep it as thick as possible: BUT if too thick, the dough will not "stay" on weiner...If so, add water a tiny bit at a time.

Once the weiner is covered with dough, deep fry.

Ta-daa!

N.B: the original recipe had milk (tastes like cake!) and baking powder (tasted awful), and so on and so forth.

What I left there is the only thing *needed*.

And I even tried it without the eggs: if not previously frozen, ...same taste!

If you make a batch to freeze, I suggest eggs so the dough does not "break".

Pogos can only be frozen once cooked. Unthaw, then put in oven at 275 for 20 minutes.

Eleonore Beaudoin 30 Oct 1994 Recipe By :

From: Marjorie Scofield Date: 12-30-95 (23:33) (160) Fido: Recipes

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