"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
1 pkg dry yeast 2 c. lukewarm water 4 c. self- rising flour 1/4 c. sugar 3/4 c. shortening 1 egg
Dissolve yeast in water. Mix together in a large bowl with all other ingredients. Store covered in refigerator and use as desired. This batter will keep for several days. To cook: spoon batter into well greased muffin tins and bake immediately at 425º for 20 mins. You do not have to wait for them to rise.
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