|
Melt
shortening in heavy pot. Add meat. Cook until pink is gone.
Add vegetables and season to taste. (Season well, as meat will lose
seasoning during frying.) When meat is completely done and
vegetables glazed, remove from heat and drain excess liquid. Stir in
1 tablespoon flour.
Sift
dry ingredients together. Cut in shortening. Beat egg and add
to milk. Work gradually into dry ingredients until proper consistency
to roll. Break into small pieces and roll very thin,.
Cut into rounds using a saucer as a guide.
To
assemble:
Place
a large tablespoon of prepared meat along edge and halfway in the center
of round dough. Fold the other half over, making edges meet and seal
with water. form edges with fork. Drop in deep fat and cook
until golden brown. Drain and serve hot. Makes approximately
18.
Mrs.
L.J. Melder
|
