Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

Fried Bow-Ties

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

Fried Bow-Ties

3 eggs

1 Tbsp. sugar

1 tsp. vanilla

Flour (as much as it takes to make a medium dough mix (see instructions)

Cooking oil (enough to deep fry)

Powdered sugar (enough to roll cookies into)


Mix eggs, sugar and vanilla.  Add flour.  Start with 2 cups and add ½ cup at a time until you can knead the dough.  Place in a lightly greased bowl and cover for 1 hour.

Cut dough in pieces and put each piece through macaroni machine until the piece is long and thin.  (If you don’t have a machine, use a rolling pin to roll the dough paper thin.)

Place on board, and cut with a pasty wheel (to make a fluted edge) into 6” strips.  Tie each strip into  a loose single knot and deep fry quickly in a pan of hot oil.  Remove knot-cookie from oil, and place on paper towel to absorb oil.  Roll in powdered sugar.

(Recipe for the Fried Bow-Tie Recipe was in the Greco Family “Cook”Book. Minnie DiFulvio, 1998.)

Go onto my site:, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Fried Bow-Ties, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!



  1. Jonatha says:

    Chinese chicken salad. Mix salad grnees with chopped bok choy, 1 can drianed mandarin oranges or fresh clementines, red peppers and bean sprouts. Top with the fried chicken meat cut in strips and crisp chow mein noodles.. Make dressing out of 1/4 cup lite soy sauce and 1 teaspoon sesame oil.You can also cut up the chicken and serve on top of any salad. One of my favorites is Mixed grnees, golden raisins, toasted pignoli nuts, and parmigiana slivers, (use a potato peeler for the slivers). EVOO Balsamic Vinegar for the dressing.

Speak Your Mind