1 : pk (7-oz) angel flake coconut
1/3 : c Sugar
1/4 : c All-purpose flour
1/4 : ts Salt
4 : Egg whites
1 : ts Almond extract
1 : c Chopped almonds
2 : /3 c Angel flake coconut
2/3 : c Sugar
1/4 : c All purpose flour
1/4 : ts Salt
4 : Egg whites
1 : ts Almond extract
1 : c Chopped almonds
6 : Manicotti noodles, *cooked,
Rinsed : Rinsed & drained*
1/2 : pk Frozen chopped spinach,
*thawed : *thawed and squeezed
Dry(er)* : Dry(er)*
1/2 : c White mushrooms
1/2 : c Shitake mushrooms
1/2 : c Onion
1/2 : c Pepper, *sauteed in red
Wine, : Wine, open a nice bottle &
Drink : Drink the rest*
1 : c Fatfree cottage cheese (or
That : That dryer kind of cottage
Cheese) : Cheese)
4 : Cloves garlic sauteed w/ the
Rest : Rest of the stuff
I : I forgot!
Italian : Italian herbs to taste
1/2 : c Fatfree Parmesan
1 : tb Vegetable oil
4 : Garlic cloves; pressed
1 : md Onion; diced
1 : ts Sugar
2 : tb Chili powder
3 : c Tomato puree
2 : c Chicken broth
4 : tb Canned diced green chili
-peppers : -peppers
2 : tb Cornstarch
2 : c Sour cream or plain yogurt
2 : ts Salt
2 : tb Green chili peppers; diced;
-optional : -optional
0: Combine all ingredients
1: When dough is worked smooth, divide among 10 paper-lined muffin wells
2: Bake at 350~ for about 30 minutes, until golden brown
3: Source: Gloria Pitzer Secret Recipes
4: MM Waldine Van Geffen vghc42a@prodigy
5: com
6: Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy
7: net> on Sep 25, 1997