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BEAVER TAILS
(A
bread machine does a great job with this recipe.)
Baker
Boulanger
1/2
cup warm water
Oil
for frying
5 tsps
dry yeast
Granulated sugar for dusting
Pinch
of sugar
Cinnamon
1/3
cup sugar
1 cup
warm milk
1 tsp
vanilla
1-1/2
tsps salt
2 eggs
1/3
cup oil
4-1/4
to 5 cups all-purpose flour
In a
large mixing bowl, stir together the warm water, yeast and pinch of sugar. Allow
to stand a couple of minutes to allow yeast to swell or dissolve.
Stir
in remaining sugar, milk, vanilla, salt, eggs, oil and most of flour to make
soft dough. Knead 5 to 8 minutes (by hand or with a dough hook), adding flour as
needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place
bowl in a plastic bag and seal. (If not using right away, you can refrigerate
the dough at this point).
Let
rise in covered, lightly greased bowl, about 30 to 40 minutes. Gently deflate
dough, (if dough is coming out of the refrigerator, allow to warm up about 40
minutes before proceeding).
Pinch
off a golf ball sized piece of dough.
Roll
out into an oval and let rest, covered with a tea towel, while you are preparing
the remaining dough.
Heat
about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or
whatever you usually use for frying). Temperature of the oil should be about
385F(195C). I
Toss
in a tiny bit of dough and see if it sizzles and swells immediately. If it
does, the oil temperature is where it should be.
Add
the beaver tails to the hot oil, about 1 or 2 at a time. BUT ...... before you
do, stretch the ovals into a tail, thinning them out and enlarging them as you
do.
Turn
once to fry until the undersides are deep brown.
Lift
beaver tails out with tongs and drain on paper towels.
Dip
them in a bowl of cinnamon and granulated sugar mixture.
CHICKEN KEBABS
Dale
1 CUP SAKE (JAPANESE RICE WINE)
1 CUP SOYA SAUCE
5 CHICKEN BREASTS
GREEN PEPPER
SPANISH ONION
CHERRY TOMATOES
FRESH MUSHROOMS
1 CAN PINEAPPLE CHUNKS
CUT CHICKEN INTO 1 INCH CUBES.
COMBINE SAKE AND SOYA SAUCE IN A
DISH.
MARINATE CHICKEN PIECES IN SAKE
MIXTURE FOR
SEVERAL HOURS IN THE
REFRIGERATOR.
CUT GREEN PEPPER AND ONION INTO
CHUNKS.
ON SKEWERS PUT CHUNKS OF
CHICKEN, GREEN PEPPER, ONION, TOMATOES, MUSHROOMS AND PINEAPPLE.
BARBECUE UNTIL CHICKEN IS WELL
COOKED.
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