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: SCALD MILK AND COOL TO LUKEWARM
1: PROOF YEAST IN THE WATER WITH A BIT OF SUGAR
2: CREAM SHORTENING AND SUGAR
3: ADD BEATEN EGG, YEAST, SALT, AND MILK
4: ADD FLOUR AND KNEAD UNTIL SMOOTH AND SATINY
5: PLACE IN OILED BOWL, COVER, AND LET RISE UNTIL DOUBLE IN BULK
6: DIVIDE DOUGH INTO FOUR PIECES
7: ROLL EACH PIECE INTO A CIRCLE ABOUT 1/4" THICK
8: DIVIDE THE CIRCLE INTO 8 WEDGE-SHAPED PIECES
9: ROLL UP EACH PIECE STARTING AT THE WIDE END AND BEND INTO A HORN
10: PLACE ON GREASED BAKING SHEETS, BRUSH WITH MELTED BUTTER, AND SPRINKLE WITH CARAWAY SEEDS AND COARSE SALT
11: COVER AND LET RISE UNTIL DOUBLE IN BULK
12: BAKE 10 MINUTES @ 425
13: Source: The Pocket Cookbook by Eliz
14: Woody 1961 This is double the original recipe
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17: 16 rolls were just NOT enough! From Gemini's MASSIVE MealMaster collection at www
18: synapse
19: com/~gemini