Sprinkle the rusk on both sides with water from the tap to soften it a bit.
Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
Serve immediately.
Roll rusk.
Add sugar, butter and
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
Warm the milk, do not boil.
Place a rusk in a bowl sprinkle with half the cinnamon & splenda.
Top with second rusk and sprinkle with remaining splenda & cinnamon.
Pour the warm milk over the rusks and enjoy.
over each roll with Dutch rusk crumbs.
Heat the margarine
Beat egg yolks well.
Add sugar; beat again.
Add rest of ingredients, except Cool Whip and egg whites.
Beat egg whites until stiff.
Fold into first mixture.
Bake in a 9 x 13-inch dish, greased.
Bake for 30 minutes at 325\u00b0.
When cool, spread the Cool Whip on top.
Whip yolks until thick, adding sugar and rusk.
Stir in fluffy beaten egg whites.
Grease pan, add mixture and bake for 25 to 30 minutes.
Melt the Milk Duds and 1/4 cup margarine until smooth. Add 1/2 cup powdered sugar and pour over baked cake.
Cool and serve with whipped cream or Cool Whip.
Mix all ingredients and press into bottom of 9 x 13-inch pan.
Beat egg yolks until lemon colored and thick.
Add sugar and continue to beat.
Add Rusk crumbs, nuts, baking powder and vanilla; mixing well.
Beat egg whites until stiff.
Fold egg whites into yolk mixture.
Pour into greased 13 x 9 x 2-inch pan. Bake at 350\u00b0 about 30 minutes or until cake tests done.
Cool. Spread whipped cream over cooled cake.
Spread Sanders fudge topping over whipped cream.
Chill before serving.
oup.
Top with a Rusk, then grated mozzarella and parmesan
Put the rusks just for a second under running water. Place them at the bottom of a bowl. (I like mine crushed in big pieces).
Cut the tomatoes in cubes and reserve their juice. Add the tomato cubes and the juice over the rusks. Add the feta cheese, the olives, the olive oil and the oregano.
Let it stand for 10-15 minutes and serve.
Beat egg yolks until thick.
Add sugar and continue beating. Add rusk crumbs, nuts, baking powder and vanilla; mix well.
Beat egg whites until stiff.
Fold into egg yolk mixture.
Break hamburg up in a large bowl.
Add salt, pepper, eggs, onion soup, Dutch rusk and water.
Mix well with hands.
Make into small meatballs.
Put in a small roaster or large baking dish. Heat chili sauce and grape jam together, then pour on top of meatballs.
Bake at 325\u00b0 for 2 1/2 to 3 hours.
Beat egg yolks; add sugar and beat again.
Mix together rusk crumbs, nuts, vanilla and baking powder.
Add to egg mixture.
Fold in stiffly beaten egg whites.
Bake in a 9 x 13-inch greased pan at 350\u00b0 for 30 minutes.
Cool.
Melt Milk Duds, milk, confectioners sugar and butter until smooth, stirring constantly.
Let stand until cool and creamy.
Whip the cream; spread over baked portion. Pour sauce on top and refrigerate overnight.
Put applesauce on bottom of 7 x 11-inch or 9 x 13-inch Pyrex dish to cover 1/4-inch thick.
Sprinkle with cinnamon.
Add layer of peach slices.
Dot with butter and sprinkle again with cinnamon.
Do the same with the pears and pineapple.
Top with bread or rusk crumbs.
Bake at 350\u00b0 for 35 minutes.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare