ith parchment paper. Arrange the frozen pastry shells on the baking sheet
hoose to make your own pastry, or not; If not, then
Cook apples as directed.
Add ginger, nutmeg and cinnamon. (You can omit any of these if it is not desired.)
Stir constantly.
Thaw pastry sheets according to directions on package.
Cut pastry sheets in any shape.
The more you make these the better you can work with it.
Spoon 1 tablespoon of apple mixture into each piece of pastry.
Twist or fold to cover apple mixture.
Brush with butter.
Bake at 350\u00b0 to 400\u00b0 until brown. Serve hot.
Serves 8 to 10.
Great for the holidays!
Prepare pastry shells according to package directions. Meanwhile, in skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
Repeat with remaining chicken.
Reduce heat to medium.
Cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
Stir in soup, milk and mustard.
Heat to boiling.
Return chicken to skillet.
Heat through, stirring occasionally.
Spoon over pastry shells.
Serves 6.
Cook chicken until meat is tender.
Take meat out and pull off bones.
Drop pastry in chicken broth, one piece at a time.
Lower heat and cook until pastry is tender.
Place meat back in pot and enjoy.
Mix cocoa and sugar.
Add beaten eggs and mix in melted oleo, milk and vanilla.
Bake in a 325\u00b0 oven for 50 minutes.
Use frozen pastry shell for crust.
olling boil and drop the frozen pastry strips in a few at
Precook frozen pastry shell slightly.
In bottom of pan, put raw, chopped onions and broccoli.
Grate white and yellow cheese; put on top of broccoli and onions.
Pour mixture of eggs and milk on top and bake.
Brown chicken breasts in a 350\u00b0 oven for 15 minutes.
Save juice.
Mix last 6 ingredients.
Put a large spoonful of mix on breasts and wrap with pastry shells and seal.
Brush with egg. Bake 20 minutes or until brown.
Cover chicken with water about 1 inch over.
Cook covered until tender.
Remove and cool.
Debone chicken.
Add pastry to boiling liquid.
Cook until tender (skim off excess fat).
Add deboned chicken.
Serve piping hot.
ightly floured board, roll puff pastry out into a rough rectangle
/2 of the puff pastry to a rectangle about 8
o 400\u00b0F. Place a pastry sheet on floured work surface
ightly roll out the thawed pastry dough to about half its
loured surface, unfold the puff pastry sheets and cut into four
While pastry is semi-frozen, place 1 sheet on a
et cool.
Cut each pastry sheet in 1/2 to
round white pepper.
Place pastry shells on prepared pan; spoon
an use a ready-prepared pastry flan case or make your
ittle flour. Roll out puff pastry, cut into two 4 inch