Calvin Lunch Room
Calvin Lunch Room Fine dining restaurant in Calvin
223 2nd St, Calvin, LA 71410
America/Chicago time zone
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Business Name: Calvin Lunch Room
Address: 223 2nd St
Calvin
Louisiana
71410
US
Calvin
Louisiana
71410
US
Phone: +1 318-727-9346
Google ID: 0x86303fff2429a9e3:0xbc43e54f18652427
Place ID: ChIJ46kpJP8_MIYRJyRlGE_lQ7w
Google CID: 1.35659E+19
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Classic Churros with Powdered Sugar
Print Recipe 🖨 Save Recipe PDF 📄Ingredients: For the Churros: For Coating: Instructions: 1. Preparing the Dough: 2. Shaping the Churros: 3. Coating the Churros: 4. Serving: 5. Storing: Tips: Enjoy these delicious Classic Churros with Powdered Sugar, perfect for a sweet snack or dessert!
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Preheat oven to 350ºF. Spray a 13x9-inch baking pan with Crisco No Stick Cooking Spray; set aside.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
For Filling, heat Crisco Oil in medium skillet. Add mushrooms, celery and garlic. Sauté until celery is tender. Remove from heat. Stir in artichoke hearts, green onion, marjoram, oregano and cayenne. Add Cheddar cheese, Monterey Jack cheese and eggs. Mix well. Set aside.
For pastry, combine flour and salt in medium mixing bowl. Blend Crisco Oil and milk in small mixing bowl; add to flour mixture. Stir with fork until mixture forms a ball. Press dough in bottom and slightly up the side of the prepared pan.
Spread cheese mixture on crust; bake 30 minutes, or until center is set. Cool slightly. Cut into 24 squares. Serve warm.
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