1 : c Parsley, minced
1 : tb Basil
1 : ts Salt
1/8 : ts White pepper
2 : Garlic cloves, minced
2 : tb Butter
2 : tb Boiling water
3/4 : c Parmesan cheese
1 : lb Spaghettini
1/4 : c Pignoli, minced
1/2 : c Salad oil
1 : c Italian bread crumbs
1/2 : c Pesto
2 : tb Prepared horseradish
1 : lb Fresh mushrooms
Pimentos : Pimentos
1 : Basic Masa Dough recipe
18 : Corn husks
0: Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes
1: Add semolina, salt, and oil; beat at medium speed of a mixer until smooth
2: Stir in 2 cups all-purpose flour to form a soft dough
3: Turn dough out onto a lightly floured surface
4: Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, one tablespoon at a time, to prevent dough from sticking to hands
5: Place dough in a large bowl coated with cooking spray, turning to coat top
6: Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk
7: Punch dough down, and turn out onto a lightly floured surface
8: Divide dough in half; roll each portion into an 11 x 7-inch rectangle
9: Spread 3 tablespoons of the Basil Pesto over center of each rectangle, leaving a 1/2-inch margin around edges
10: Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal
11: Place rolls, seam sides down, in a baguette pan coated with cooking spray
12: Cover and let rise 45 minutes or until doubled in bulk
13: Uncover dough
14: Combine egg and 1 tablespoon water; stir well, and brush over loaves
15: Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped
16: Remove from pan, and let cool on wire racks
17: Yield: 2 loaves, 16 servings per loaf
18: Per serving: 100 Calories; 3g Fat (27% calories from fat); 3g Protein; 15g Carbohydrate; 6mg Cholesterol; 222mg Sodium Recipe by: Cooking Light, Sept
19: 1995, page 106 Posted to MC-Recipe Digest V1 #419 by igor@digex
20: net on Jan 28, 1997
21: