2 cups flour
1/2 cup lard (I use Crisco)
1/2 teaspoon salt
Liquid to make a dough as a pie crust to roll and cut.
(I often use the broth form meat or chicken in place of water.)
Mix as for pie crust, moisten with liquid and cut in squares; add to boiling broth.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
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