1 : 4 pound chicken
3 : oz Smoked ham
2/3 : c Butter
2/3 : c Flour
1 : qt Milk
1 : c Dry white wine
1 : /2 tb Fresh lemon juice
TT : TT Salt and pepper
4 : oz Medium Cheddar cheese;
-grated : -grated
1 : c Fresh Parmesan cheese;
-grated : -grated
2 : c Fresh bread crumbs
1/2 : c Melted butter
5 : 3-4 pound chickens
1/2 : lb Smoked ham
2/3 : lb Butter
1 : /3 c Flour
2 : qt Milk
2 : c Dry white wine
3 : tb Fresh lemon juice
TT : TT salt and pepper
1/2 : lb Medium Cheddar cheese;
-grated : -grated
2/3 : lb Fresh Parmesan cheese;
-grated : -grated (2 cups)
4 : c Fresh bread crumbs
1 : c Melted butter
1 : /4 c All-purpose flour
1/4 : c Grated Parmesan cheese
1 : /2 c Skim milk
1 : tb Margarine, melted
1 : Egg
Vegetable : Vegetable cooking spray
1 : Slice Whole Wheat Bread
1 : tb Butter Or Margarine
1 : tb Grated Parmesan Cheese
2 : tb Grated Parmesan cheese;
-dvided : -dvided
1/3 : c Plain low-fat yogurt
2 : tb Prepared horseradish
2 : tb Dijon mustard
2 : tb Lemon juice
1 : ts Margarine; melted
8 : 4 oz. perch fillets
Vegetable : Vegetable cooking spray
1 : /2 c Nonfat plain yogurt
1/2 : c Buttermilk
1 : /2 ts Sugar
1 : tb Parmesan cheese
1/4 : ts Pepper
1/8 : ts Onion powder
1 : ts Capers
1/8 : ts Curry powder
1/4 : c Red wine vinegar
1/4 : c Lemon juice
1 : Egg yolk
2 : Anchovy fillets
1 : ts Dijon mustard
1/2 : ts Worcestershire sauce
1/4 : c Grated Parmesan cheese
1/3 : c Olive oil
1/3 : c Salad oil
0: Combine cheese and flour mixture from hot roll mix; prepare dough, and let rise according to package directions
1: Divide dough into 16 equal portions; shape as desired, and place on a lightly greased baking sheet
2: Brush rolls with butter
3: Cover and let rise in a warm place until doubled in bulk (about 30 to 45 minutes)
4: Brush with egg, if desired
5: Bake at 375 degrees for 12 to 15 minutes or until golden brown
6: Note: With the addition of parmesan cheese, basic hot roll mix becomes Parmesan Rolls that taste like you made them from scratch
7: SOURCE: Southern Living Magazine, September, 1979
8: Typed for you by Nancy Coleman