Dad's Work

By: 
Keith Bryant
 Things are still hopping at the candy shop this week with bunnies flying out the door. 
 I had someone stop in last week asking about a dish they wanted to try and was looking for a recipe. 
 It just so happens this particular food item was near and dear to my heart when I was growing up as a kid. 
 On some Saturdays my dad would take me and my older brother to work with him. He managed an appliance warehouse in New Orleans. His work was right next door to the National Biscuit Company warehouse in the business district. The name Nabisco comes from the National Biscuit Company, just for a little trivia.
 We would be sent out with the drivers on deliveries all over the city or be manual labor in the warehouse, sweeping, cleaning and breaking down boxes. 
 One afternoon we got in a ton of trouble. We were upstairs in the building and we saw all these wooden bars on the windows. Being the late ’70s we were fascinated by the new “Incredible Hulk” show. This made us smash the wooden bar with our bear hands. It was almost quitting time when we heard dad yell for us. 
 Inside the wood was wire for the alarm system, which we set off and the security company showed up with guns drawn. That was a bad day.
 On the good days we got to go to lunch with Frenchy, my dad’s appliance technician. He could fix anything. 
 We would always head to Mother’s Restaurant in the city and get one of their world-famous roast beef po’boys. The mayo was slathered on the bread with a wooden paint stirrer. There was never lettuce but super thin sliced cabbage, with pickles and a little gravy. The meal always made a mess, but it was worth it.
 The other experience we had in going out to eat in New Orleans was tax season. 
 With five kids dad had a few write-offs and would take us out to eat in the city when he got his refund. 
 Mom loaded up the kids and we would meet him after work one night and he would take us to a place called Poncho’s Mexican Buffet. 
 This is a place that started in 1958 in El Paso, Texas. Poncho’s was built on the premise that going out to dinner didn’t have to break the bank. 
 The best part was the little flag in the middle of the table. If you wanted more all you had to do was raise the flag and they would bring whatever you wanted. 
 I think the flag stayed up most of the evening for a dessert item called sopapilla which is a small fried piece of light dough that is covered in powered sugar and served with warm honey. 
 This past Sunday I tried my hand at making some.
 These taste best straight from the fryer to a plate to be consumed, but if you want you can keep the sopapillas warm in a 200 degree pre-heated oven while you fry up the rest. Dust them with powdered sugar and serve them alongside some honey and apricot preserves.
Sopapilla
Ingredients
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
¾ cup water
oil (for frying)
Directions
 Sift together flour, baking powder and salt.
 Cut shortening in until mixture is a rough texture.
 Gradually add warm water.
 Mix to form dough.
 Knead until smooth.
 Cover and let stand for 20 minutes (this will make it easier to roll out).
 Start oil heating (desired temp is 375-400 degrees).
 On a lightly floured board, roll dough thin (between ¼ and 1/8 inch).
 Cut into 3 inch squares.
 Fry a few at a time, turning when golden and puffed up

 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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