1 : c Flour
1/3 : c Corn syrup
2 : tb Milk, skim
1/2 : lb Roquefort or blue cheese
A : A 3-quart mixing bowl
1/4 : lb (1 stick) softened butter
2 : Egg yolks
1 : tb Kirsch or cognac; (up to 2)
1 : /4 ts Pepper
2 : tb Minced chives or minced
-green : -green onion tops
2 : tb Whipping cream; (up to 6)
Chilled : Chilled pastry dough made
-from : -from 4 cups of flour
1 : Egg beaten in a bowl with
-1/2 : tsp water
A : A pastry brush
Lightly : Lightly buttered baking
-sheets : -sheets
1 : lb Dried white beans (navy or
0: Dissolve yeast in water; set aside
1: Measure lard, honey & salt into large mixing bowl
2: Add hot water & stir to dissolve well
3: When lard mixture has cooled to room temp
4: , combine it with yeast mixture
5: Add flour, 1 cup at a time, beating well after each addition
6: When 4 cups flour have been added to dough, spread remaining 1 cup flour on board or counter & knead dough until smooth & elastic, 15 minutes
7: Let rise in bowl in warm place until doubled; be sure to cover dough with sheet of wax paper & a towel
8: When doubled, turn onto lightly floured board & knead again
9: Divide dough into 2 parts & shape each into a flat circle 8" in diameter
10: Fold each circle almost in half, allowing bottom half to extend 1" beyond top
11: Using sharp knife, slash dough twice, cutting through both parts of dough, about halfway back to fold
12: This will create 3 separated sections
13: Transfer dough to greased 9" pie plate, curving folding portion to create crescent effect
14: Separate slashes
15: Cover
16: Allow to rise in warm place
17: Heat oven to 350 & place shallow pan of water on bottom rack of oven
18: Place loaves in oven so that neither is directly above water
19: Bake 1 hour, or until lightly browned
20: Serve hot or cold
21: **Can freeze 3 months
22: File ftp://ftp
23: idiscover
24: co
25: uk/pub/food/mealmaster/recipes/mmkah001
26: zip