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Recipes

From Page B-4

fasting as doughnuts are to Americans. For an invigorating winter refresher, try them with hot chocolate after an outing in the snow.

About 24 cullers

Vegetable oil

1 cup water

1/2 cup margarine or butter

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs

1/4 cup sugar

1/4 teaspoon ground cinnamon

Heat oil (1 to 1 1/2 inches) to 360 degrees. Heat water, margarine and salt to rolling boil in 3 quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minutes; remove from heat. Beat in eggs all at once; continue beating until smooth.

Spoon mixture into decorators’ tube with large star tip. Squeeze 1 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix sugar and cinnamon; roll crullers in sugar mixture.

Spanish Potato Omelet

The Spanish word for omelet is tortilla — but in Spain, the tortilla bears no resemblances at all to the Mexican tortilla. It is more like a fried “egg pie,” cut into wedges before serving.

4 servings

6 to 7 slices bacon, cut into 1-inch - pieces ,

1 medium potato, cut into 1/2inch cubes

1 medium onion, chopped

6 eggs ,

3/4 teaspoon salt

1/8 teaspoon pepper

Parsley

Fry bacon in 10-inch skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet. Cook and stir potato and onion until potato is golden brown and tender about 10 minutes.

Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and cook over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley.

Paella

The pride of Spain’s Costa Brava (the rugged Mediterranean cost of southeastern Spain). Paella derives its name from the shallow two-handled dish in which it is served.