1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
0: Let the frozen puff pastry thaw for about 30 minutes, then lay it on a floured surface
1: Preheat the oven to 400 degrees
2: In a small bowl, mix the egg white and water
3: Use a pastry brush to "paint" the mixture onto one side of the pastry
4: Sprinkle with the Parmesan cheese and cut the pastry into strips, 1/2 inch wide and as long as the pastry
5: Place the strips on an ungreased cookie sheet and gently twist several times (a good job for kids)
6: Press the ends onto the cookie sheet so the strips don't unravel
7: Bake for 10 minutes, or until golden brown
8: Recipe By : Disney's Family Cookbook Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 14:22:55 -0500 From: Carol Taillon <taillon@ACCESS
9: MOUNTAIN
10: NET>