2 : tb Butter
2 : tb Chopped onion
2 : tb Chopped leek
2 : Minced garlic cloves
Salt : Salt & pepper
Hot : Hot sauce
2 : tb Chopped pecans
1/2 : lb Shrimp meat
PUFF : PUFF PASTRY
1 : c Sour cream
1 : Beaten egg
**** : **** NO E *****
-Karen : -Karen Adler FNGP13B.
-Yield: : -Yield: 2 to 2 1/2 doz.
0: Butter muffin pans generously
1: Snip stems off stewed figs and place figs in mixing bowl
2: Beat them hard, until whirled into small bits
3: Sift flour, measure and sift again with baking powder, sugar and salt
4: Add dry ingredients to figs and mix lightly
5: Add eggs, shortening and milk, and stir together until just mixed
6: Fill muffin pans half full
7: Bake in hot oven (400 F
8: ) for about 12 minutes or until lightly browned
9: Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias File ftp://ftp
10: idiscover
11: co
12: uk/pub/food/mealmaster/recipes/califfig
13: zip