n two-thirds of the chestnut puree, alternating with the egg
og into desired shape. Place cookies on the prepared baking sheet
eans, tomatoes, bullion, water and italian seasoning. Simmer over medium-low
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
n the preheated oven until cookies are crisp around the edges
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
5 minutes or until the cookies just begin to brown. Remove
nd European groceries.
Chestnut puree and chestnut cream are usually imported
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
coa powder. As with all cookies, it's the taste
*This is a great OAMC recipe. Before cooking/prep day, I
I strongly recommend sifting because chestnut flour can be a little
br>You can quadruple this recipe and make as many as
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
lour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and
r save them for another recipe.
Place the yolks in
mall balls; press bottom of cookies lightly onto lightly greased cookie
anilla, coconut optional.
This recipe is transcribed as written in
anner.
About 4 basket cookies should fit on each baking
br>1 pound of sweet Italian sausage.
1 pound of