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 Dissolve yeast thoroughly in 1/4 cup warm water
4: Mix 3 cups flour and salt in large bowl
5: Add yeast with remaining 1 cup water
6: Add enough additional flour to make dough stiff
7: Knead 10 minutes or till dough feels elastic
8: Form into ball
9: Place in bowl and spread with butter
10: Cover with towel and let rise till doubled, about 45 minutes
11: Divide dough into 12 small balls and roll between hands (or on counter) to form a rope
12: Form into pretzel shapes, wetting and pinching ends firmly
13: Dissolve baking soda in 4 cups water and bring to a boil
14: Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute
15: Remove and drain
16: Place on buttered baking sheet
17: Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown
18: Place on rack to cool
19: I used to make these a lot when my husband had to do field time in the army
20: According to all the guys, they warm up pretty good and are excellent with some German scharfer senf (sharp/hot mustard)
21: Posted to MealMaster Recipes List, Digest #144