ropped by spoon.
Heat Pizzelle maker. Grease a small cookie
often to room temperature.
Classic:.
Preheat the oven to
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Working in batches, fry the pizzelle until browned on all sides
Preheat a nonstick pizzelle iron.
In a large
re\"baked\" in a special PIZZELLE iron over the stove top
ell combined.
Bake pizzelle according to your pizzelle iron instructions. A
You will need a pizzelle iron to make these cookies.
This is Nana Mancuso's secret recipe.
Thanks, Nana!
he flavour.
Heat the pizzelle maker on stove top, or
CLASSIC ICE CREAM: To the fruit
anilla extract. Proceed with the recipe as directed.
CINNAMON CONES
alf (bowl) will be the classic version and the other half
Classic Pie Crust:
Add the
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled margarine and anise or vanilla.
Sift flour and baking powder.
Blend into egg mixture until smooth, using a large spoon. Dough will be sticky enough to be dropped by spoon.
Bake in Pizzelle Baker.
Makes approximately 60.
For extra holiday fun, add several drops food coloring to dough.
Mangiare!