Portzilke

Title: PORTZILKE

Categories: Holiday

Yield: 2 servings

-Buhler Centennial

-Cookbook

2 c Milk

1/2 c Butter

3 Eggs

1/4 c Sugar

1 ts Salt

2 c Raisins

1 Cake compressed yeast

4 c

5 c Flour

Scald milk; cool to lukewarm and add remaining

ingredients and mix well. Let rise until double in

bulk. Drop into hot, deep fat by Tablespoonful and fry

until brown. NOTE: These raisin fritters were

especially made for New Year's Day. The name means

tumbling over, since they turn over by themselves.

1/4 cup butter,

3 cups raisins

and 1/4 cup water with yeast.

(New Year's Fritter--High German) Submited by Mildred

Schroeder and Hilda Buller

Posted on Cooking Echo by Clarence Funk on 12-29-92

MM by Cathy Svitek --