1 : lb Capellini or thin spaghetti
1/4 : c Olive oil
3 : pt Cherry tomatoes, washed
2 : Garlic cloves
pn : pn Red pepper flakes
1 : ts Oregano leaf
1/2 : c Pitted & sliced olives
-(Italian, : -(Italian, Greek, or canned)
1/2 : c Grated Parmesan cheese
1 : lb Angel hair pasta
1/2 : lb Lump crabmeat
1/2 : lb Fresh spinach; chopped
1/3 : c Pignoli nuts (pine nuts)
1 : -(up to)
3 : Cloves garlic (crushed)
1/2 : c Butter (or margarine)
1/2 : c Broth (fish broth or weak
-chicken : -chicken broth with 2 tsp.
0: Combine 14 cup brown sugar, 1/4 cup pecans and cinnamon; set aside
1: Combine 12 cup brown sugar, corn syrup and 14 cup pecans
2: Spread in bottom of buttered 13 x 9 inch pan
3: Roll out dough on floured surface to an 18 x 12-inch rectangle
4: Brush with butter
5: Sprinkle dough with remaining brown sugar and pecans and cinnamon mixture
6: Starting with 18-inch side, roll jelly-roll fashion
7: Cut into eighteen 1-inch slices; place, cut side down, in prepared pan
8: Cover; let rise in warm place until doubled, 45 to 60 minutes
9: Bake at 375 degrees for 25 to 30 minutes
10: Cool 1 minute, then invert onto wire rack over waxed paper
11: Let stand 1 minute before removing pan
12: Tip: Rolls may be baked in 18 well-buttered individual muffin cups
13: Do not add chopped pecans to syrup but place 3 pecan halves in each cup
14: Bake at 375 degrees for 15 to 20 minutes
15: YIELD 18 Notes: This cookbook was acquired at a junk sale
16: It captured my interest because of the annotated comments beside the recipes
17: The original owner had made comments or just check marks beside certain recipes
18: I will include these as I scan
19: This one had no rating
20: Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite
21: com> on Nov 29, 1997