HOMEMADE DOUGHS

ITALIAN FRIED DOUGH

1 cup flour
1 teaspoon vanilla
3 eggs
3 teaspoons baking powder
3 tablespoons sugar
1 lb. ricotta cheese

Mix all together well. Drop by tablespoons into hot oil (deep fryer or in large pot) 350°F degrees. Cook until light brown, but you may need to roll them so they cook evenly in the oil.
Roll in powdered sugar. To me, these taste like the funnel cakes found at carnivals.

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PIE DOUGH FOR FRIED PIES

4 c. all purpose flour
2/3 c. lard, melted
2 tsp. salt
4 tsp. sugar
4 heaping tsp. baking powder
2 eggs
1 lg. can evaporated milk

Mix all ingredients. Let sit in refrigerator all night. Remove and roll as thin as possible. Cut dough for pies. Fill each with fruit filling. Fry in deep fat.
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ZEPOLE (FRIED DOUGH)

1 tsp. dry yeast
3/4 c. warm water
1 egg
2 c. flour
1/2 tsp. salt
Cooking oil

Sprinkle yeast into water. Let stand for a few minutes, then stir until dissolved. Beat in egg, flour, and salt. When smooth, cover and let stand in warm place until doubled in bulk. Beat down and let rise again until doubled. Drop by teaspoon into 1 inch of hot oil. When brown on one side, turn to other side. Drain on paper. Sprinkle with sugar.
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SOUR DOUGH BREAD

(I make Indian fry-bread this way, too.)

Dissolve:
1 pkg. dry yeast in 1/2 c. warm water.

Mix together and add to above: 1/2 tsp. soda 1 tsp. salt 2 1/2 c. buttermilk 1/4 c. sugar 1/2 c. Wesson oil
Add 7 cups sifted flour, small amount at a time; mix well. Cover. Let stand overnight in refrigerator.


FOR SOUR DOUGH BREAD:

Roll out until 1 inch thick. Cut with biscuit cutter. Bake at 450 degrees for 18-25 minutes.

FOR INDIAN FRY BREAD:

Divide into orange-size balls; roll out on floured surface (1/2 inch thick). Punch hole in center and fry in 1 inch deep hot fat in iron skillet.
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PUFF PASTRY DOUGH FOR SPINACH PIE

1 c. butter
1 1/2 c. flour
1/2 c. dairy sour cream

Cut butter into flour with pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. (If in a real hurry, 3 or more hours in the freezer will work too.)

SPINACH PIE:

2 eggs
1 lg. cooking onion (tennis ball size), chopped and fried gently in oil
1/2 to 3/4 lb. feta cheese
1/4 to 1/2 lb. cottage cheese
1 bunch tender green onions, chopped
1 1/2 lb. spinach, fresh or frozen, cut up

Combine these ingredients to make 1 pound. One pound of feta is usually too salty.
Rinse and drain spinach very well to eliminate as much water as possible.

Mix everything together. Roll pastry on well-floured cloth-covered board. (Use rubber bands.) Work puff pastry quickly into size of shallow pan, which should be about 9x13 inches. (Cookie sheet maybe, but a higher edged one is better.)

Add the filling and cover with the other pastry. Cook at 400 to 450 degrees for about 45 to 50 minutes until brown. Great hot or very cold.