Recipes Included On This Page Parmesan Twist Po-Knee-No Pralines and Cream Ice Cream Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parmesan Twist Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c. butter -- softened 1 c. grated Parmesan cheese 1/2 c. sour cream 1 c. all purpose flour 1/2 t. dried Italian seasoning 1 egg yolk -- slightly beaten 1 T. water caraway seeds or poppy seeds Cream butter; add cheese and sour cream.,beating well at medium speed of electric mixer. Combine flour and Italian seasoning. Gradually add to creamed mixture, blending until smooth. Turn dough out onto a lightly floured surface; divide in half. Roll out half of dough to a 12- x 7-inch rectangle and cut into 6- x 1/2-inch strips. Twist each strip 2 or 3 times, and place on greased baking sheets. Repeat procedure with remaining dough. Combine egg yolk and water. Brush strip with egg mixture; sprinkle with seeds. Bake at 350 degrees for 10-12 minutes or until browned. Makes 4 1/2 dozen. Nyalae**Parmesan Twist**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Po-Knee-No Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Ground Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. ground beef -- browned 1 jar pizza sauce -- (8 oz.) 2 pkg. mozzarella cheese -- ( 8 oz.) 1 loaf french bread Slice loaf of bread in half lengthwise; retaining the crusts. Fill the crusts with the ground beef. Cover with pizza sauce and top with cheese. Place on cookie sheet and bake at 350 degrees until cheese melts. Serves 4. Nyalae**Po-Knee-No**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pralines and Cream Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-2 Feb. 2000 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. chopped pecans -- (2 to 2 1/2) 2 T. butter -- melted 6 eggs 1 can sweetened condensed milk -- (14 oz..) 1 can evaporated milk -- (12 oz.) 1 t. vanilla extract 2 c. whipped cream -- whipped 2 c. sugar -- divided 1 can evaporated milk -- (5 oz.) 1 1/3 c. milk Saute pecans in butter, stirring constantly, about 5 minutes or until toasted.set aside to cool. Beat eggs in large bowl at medium speed of an electric mixer until frothy. Add next three ingredients, beating well. Fold in whipped cream. Combine 1 c. sugar and remaining milk in saucepan. Cook over low heat, stirring constantly until sugar dissolves and forms a smooth liquid. Stir in the sauteed pecans.(Mixture may form lumps.) Stir pecan mixture into sugar and milk mixture; break apart pecan lumps. Stir into egg mixture. Pour into freezer can of a 5 quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least one hour. Makes 1 gallon. Nyalae**Pralines and Cream Ice Cream**Nyalae@aol.com Posted to FareShare 02-2000 Visit us at http://www.FareShare.net Edited and/or Formatted by Art Guyer - - - - - - - - - - - - - - - - - -

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