ith a little whipped cream (recipe follows) or cinnamon on top
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Prepare Polenta:
In a 3 quart
Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
Gradually whisk in the polenta.
Allow the polenta to come up to a boil, whisking intermittently.
Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
If the mixture starts to get too thick, add up to 1/2 cup of milk.
When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
Remove the polenta from the heat and allow to cool slightly.
Preheat oven to 400\u00b0.
Prepare polenta (see Polenta recipe) with Parmesan cheese; add salt, cayenne pepper and nutmeg to taste.
With moistened hands, form polenta into 2-inch rounds or ovals.
Place them in single layer in greased shallow baking pan. Sprinkle with Parmesan cheese and butter.
Bake Gnocchi for 30 minutes or until puffed and heated through.
Place under preheated broiler for 2 minutes or until golden.
Delicious plain or with a light tomato and basil sauce.
irections for sauce:
This recipe makes enough sauce for about
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
little. This is the best size for me, I like
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Ragu Recipe Contest Entry.
Pre-heat
dd everything except the scallions, polenta, butter and oil into the
nd with corn.
This recipe can be expanded by using
br>Serve chicken over soft polenta pour some sauce over the
BEST PANCAKE MIX: In large bowl,
he juices re distribute.
Polenta -- as the chicken cooks, make
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
reheat the broiler.
Slice polenta into 12-rounds. Set on
turn off heat, stir in polenta and cook until thickened (abut
once boiling, stir in the polenta - let it simmer on low
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.