6 : lg Sweet potato
2 : tb Margarine
3/4 : c Dark brown sugar
1/2 : c Water
1 : pn Salt
1 : pn Ground ginger
3 : c Cornflakes cereal; lightly c
1/8 : ts Garlic powder
1/8 : ts Dry mustard
2 : Chicken breasts without skin
1/2 : c Butter or margarine; melted
3 : Chicken breasts; halved,
-boned : -boned and skinned
1 : /4 c Chopped cooked shrimp
3/4 : c Softened butter
1/4 : c Chopped green onion
1 : /2 ts Salt
Oil : Oil
1 : c Flour
1 : /4 ts Baking powder
1 : ts Salt
3/4 : c Water
0: Filling: 1/4 cup confectioners' sugar 1/3 cup butter or margarine, melted 1 cup firmly packed brown sugar 1 cup ground nuts 1 teaspoon vanilla extract Soften yeast in warm water
1: Sift 2 cups flour with sugar and salt into mixing bowl
2: Cut in shortening until particles are the size of small peas
3: Blend in cottage cheese, egg and yeast
4: Gradually add 1/2 to 1 cup flour to make a stiff dough
5: Knead on well-floured surface until dough is no longer sticky, 3 to 5 minutes
6: Cover while preparing filling by combining ingredients
7: Roll out dough on floured surface to a 20 x 14-inch rectangle
8: Spread dough with filling
9: Roll the two 14-inch sides toward each other until they meet in center of rectangle
10: Cut into 1/2-inch slices
11: Twist each slice once to resemble an "5"; place on greased cookie sheets
12: Cover; let rise in warm place until doubled, 1 to 1-1/2 hours
13: Bake at 375 degrees for 12 to 15 minutes, until golden brown
14: Sprinkle warm rolls with confectioners' sugar
15: YIELD: ABOUT 24 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