By R. S. Yeoman, Kenneth Bressett
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Extra resources for A Guide Book of United States Coins - Griffin
The recipe on page 64 uses self-rising flour. 63 Ethiopian Flat Bread/ Injera This bread, a staple throughout Ethiopia, is often part of the Maskal holiday. 3 c. warm water 2¥ c. self-rising flour 3 tbsp. club soda vegetable oil 1. Pour warm water into a blender or food processor. Add the flour, cover, and blend on low for 10 seconds. Turn blender on high and mix for 30 seconds, until smooth. 2. Pour the batter into a mixing bowl and add the club soda. Mix with a spoon. The batter should have the consistency of heavy cream.
3. In a small bowl, combine flour and 2 tbsp. water (or the beaten egg) and stir to make a paste. 4. Place 1 egg roll skin on a flat surface. Cover remaining skins with a slightly damp kitchen towel (not terry cloth) so they don’t dry out. Fill according to directions on page 37. 5. In a large frying pan, heat oil over medium-high heat for 3 to 4 minutes. With tongs, carefully place 1 samusa in oil. Samusa should fry to golden brown in about 3 minutes. If it takes longer than this, increase the temperature of the oil.
Sugar 2æ c. rice flour ø tsp. ground cardamom ø c. canned coconut milk vegetable oil 1. In a small bowl, dissolve yeast* in ¥ c. warm water. Add a pinch of sugar and set aside in a warm place for about 5 minutes or until yeast mixture foams. 2. In a large bowl, combine sugar, flour, and cardamom. Add coconut milk and yeast mixture and stir. Mixture should have the consistency of pancake batter. If too thick, stir in water little by little until batter runs slowly from spoon. 3. Cover bowl with a towel (not terry cloth) and set aside in a warm place for about 1 hour or until mixture nearly doubles in size.
A Guide Book of United States Coins - Griffin by R. S. Yeoman, Kenneth Bressett