"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Flour Taco Shells, by Sheila Woolsey, is from Logan 10th Ward,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 c. white flour 6 tsp. baking powder 2 1/2 tsp. salt 1 c. shortening
Mix together dry mix (like pie crust). Add 2 cups hot water, mix and knead. Pinch out a piece of dough about the size of an egg and roll it out. Put in frying pan that has been heated with a little oil. When shell gets a little brown turn over and cook for a short time.
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