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: Date: 23 May 96 17:01:57 -0500 From: Ilana_Flyer-RVFK50@email
1: sps
2: mot
3: com >From _Real American Food_ by Jane and Michael Stern
4: These pretzels are absolutely *wonderful* warm from the oven; poaching in a baking soda solution gives then a wonderfully tangy outside
5: NOTE: I used 1-1/2 cups all-purpose flour, 1/2 cup whole wheat flour and 2 tsp wheat gluten Dissolve yeast and sugar in 1/4 cup of the water
6: Combine flours, add salt; stir in remaining water
7: When yeast mixture is foamy, add it to flour and mix thoroughly
8: Turn out on floured board and let rest 2-3 minutes while you clean and oil bowl
9: Knead 10 minutes, until dough is silky and resilient, adding more flour if necessary
10: Return to bowl, cover with a double layer of plastic wrap; let rise 1 hour or until doubled in volume
11: Punch down dough
12: Cut into 8 pieces (or more, for smaller pretzels) then roll each piece into a thin tube 18-24 inches long
13: To form a pretzel, grasp eeach end of the dough, forming a horseshoe with the curved part away from you
14: Twist the ends around each other and press each firmly onto the loop of dough beneath them
15: Let pretzels rest 10 minutes under a towel on a lightly floured board
16: Preheat oven to 450 degrees F
17: Simmer a quart of water in a large skillet
18: Dissolve baking soda
19: Poach pretzels two or three at a time, 30 seconds on each side
20: Remove pretzels, pat dry, and place on baking sheet lightly dusted with cornmeal
21: Sprinkle pretzels with coarse salt
22: Bake 10-12 minutes, or until lightly browned
23: Serve warm
24: Posted to MealMaster Recipes List, Digest #144