Ramadhan Recipes: # 3 [Archives:2000/01/Last Page]

Cream Puffs
INGREDIENTS:
1 cup of water.
1/2 cup of butter.
1 cup of flour.
4 large eggs.
Cream filling (whipped cream).
Powdered sugar.
INSTRUCTIONS:
1. Heat oven to 400 degrees.
2. Heat water and butter to rolling boil in a bowl. Stir in flour; reduce heat to low. Stir vigorously over heat about 1 minutes or until mixture forms a ball, then remove it from heat.
3. Beat eggs, all at once; continue beating until it become smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
4. Bake 35 to 40 minutes or until puffed becomes golden in its shape. Cool away from draft. Cut off top third of each puff and pull out any strands of soft dough.
5. Fill puffs with cream filling; replace tops. Dust with powdered sugar, and cover and refrigerate until you serve it.
Escalope
INGREDIENTS:
1 Pound of filet (fish).
1 Teaspoon paprika.
1/2 Teaspoon of salt.
1/4 Teaspoon of pepper.
1 Cup of crumbs.
2 Tablespoon parsley chopped.
1/2 Cup melted butter.
1 Lemon cut into slice.
INSTRUCTIONS:
1. Cut the filet into pieces.
2. Mix crumbs, paprika, pepper and salt.
3. Dip each piece of filet in the melted butter, then coat each one with crumbles mixture.
4. Fry each one of them until it take it takes a brown colour, and put them in a plate and sprinkle on the top of them some chopped parsley and sliced lemon on the sides.
By: Faydah Abdulrahman Shaif

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