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SFINGI Recipe

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This recipe for SFINGI, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Mary Dimitri
Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 cake yeast
5 lbs. flour
2 Tblspns. sugar
1 1/2 tspns. salt
1 egg to each pound of flour well beaten
2 sticks melted shortening
1 lb. mashed potatoes
warm water to make a soft dough

Filling:

2 lbs. ricotta
1 Hershey bar with nuts
1 lemon rind grated

Directions:
Directions:
Mix dough with hands until it falls off the hand smoothly. Cover and let rise. Then fry pieces in oil. Inject filling into each fried pastry.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Aunt Mary was a fantastic cook and baker. She was also a wonderful seamstress and made her own clothing. This is a recipe everyone enjoyed.

 

 

 

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