Doughnuts/Beignets

Ingredients

•1 1/2 cups lukewarm water1/2 cup granulated sugar1 envelope active dry yeast2 eggs, slightly beaten1 1/4 teaspoons salt1 cup evaporated milk6 1/2 cups flour1/4 cup shorteningNonstick sprayCottonseed oil, for deep-fryingPowdered sugar

Directions•

Mix water, sugar, and yeast in a large bowl and let sit for 12 minutes.

• In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture into larger bowl with yeast mixture. Stir 3 cups of the flour into the egg and yeast mixture. Add shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with a towel. Let rise at room temperature for at least 2 hours.

• Preheat cottonseed oil in a deep frying pan to 370 degrees F. (Tip: Use the count test to determine if the cottonseed oil is hot enough. Drop a test beignet into the oil; if the beignet rises to the top of the oil within eight seconds, the oil is ready.)

• Roll the dough out to about 1/4-inch thickness and cut into small squares. Use a pizza roller for straight lines, or cookie cutters for fun shapes. Deep-fry until they turn golden, flipping or basting to allow even cooking. After the beignets are fried, drain briefly on paper towels, then transfer to a tray and cover generously with sprinkled powdered sugar. Serve warm.

Variety of Sandwiches

Ingredients• Sliced bread• Tuna• Eggs• Sardine• Cucumber• Salt• Pepper

Directions• Spread the

tuna/eggs/sardines/cucumber over one slice of bread, going all the way to the edges

• Top with another slice of bread.