Mix ingredients and let sit for 10-15 minutes. Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance) Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm. Serving - Usually eaten like bread with soup, stew or posole Variations - Eat with honey, powedered sugar, cinnamon. Also good with strawberries and whipped cream Formatted by Carolyn Shaw, owner Home Hearth Food Posted to Home Hearth Food Digest V1 #14 by firstname.lastname@example.org (Elaya k Tsosie) on May 17, 1997 Posted to bbq-digest V5 #758 by Dan Gill
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|Serving Size: 1 Serving (438g)|
|Recipe Makes: 1|
|Calories from Fat: 28 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 1101.4mg||38 %|
|Potassium 398.4mg||10 %|
|Total Carbohydrate 236.1g||69 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 226.4g|
|Protein 31.7g||45 %|
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Calories per serving: 1114
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