2 c. oil
2 c. white wine
1/2 c. water

Heat above until hot, but do not come to a boil!

1 tsp. salt
4 lbs. flour
4 eggs
3 lbs. shortening
2 lbs. honey

Sprinkle salt on flour in large bowl and add hot liquid. Mix with large spoon; add eggs when cooled and work dough until firm with hands. Dough should be soft. Set aside. Heat shortening in large very deep pan. Cut dough in small ball sizes. Roll out each ball into a long strip approximately 3/4 inch in diameter; cut strip into 1 1/2 inch pieces. Press each piece firmly but lightly on cheese grater so grater holes it through dough slightly. Set aside. Fry tordilli in very hot shortening until golden brown, (approximately 10 minutes). Set aside until next day.

NEXT DAY: Heat honey thinned with a slight amount of water (2 to 3 tablespoons) to a boil. Place enough tordilli to cover bottom of pan of honey until it returns to a boil. Remove quickly. Continue this process until all tordilli have been well coated with honey. This will make approximately a large deep 13 x 9 inch cake pan full. Time: 1 1/2 hours to make.