Parmesan crackers
Yield: 50 Servings
Ingredients:
- 8 tb (1 stick) butter or Margarine softened
- 2 c All-purpose flour
- 1 1/2 c (about 8 ounces) finely Grated Parmesan cheese
- 1 Egg yolk
- 1/2 c Water
Instructions:
Parmesan Crackers are great with a cold beer or soda. Once you have
started eating them, it is nearly impossible to stop. 350~F. 15 to 20
minutes Preheat the oven to 350~F. In a large bowl or in the food
processor, cut the butter into the flour until the mixture resembles
coarse meal. Add the cheese and egg yolk and mix well. Add enough of
the water to form a dough that will hold together in a cohesive ball.
The texture will be somewhat crumbly, but the dough will hold
together when pressed. Divide the dough into 2 equal portions for
rolling. On a floured surface or pastry cloth, roll each into a
rectangle about 1/4 inch thick. Cut out individual crackers about 2
inches across with a cookie cutter or sharp knife and arrange them on
an ungreased baking sheet. Prick each cracker 2 or 3 times with the
tines of a fork. Bake for 10 minutes. Turn the crackers over and bake
another 5 to 10 minutes, or until medium brown. Cool the crackers on
a rack. Yield: 40-50.
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Title: PARMESAN CROUTONS
Categories: Cheese, Breads, Appetizers
Yield: 2 Servings
1 ea Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: PARMESAN CROUTONS 1
Categories: Salads, Misc
Yield: 2 Servings
1 Slice Whole Wheat Bread
1 tb Butter Or Margarine
1 tb Grated Parmesan Cheese
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread triangles in a shallow baking dish or pie plate. Micro-cook,
uncovered, on 100% power for 1 to 1 1/2 minutes or till the bread is
dry. Remove the bread from the microwave oven. In a custard cup
micro-cook butter or margarine, uncovered, on 100% power for 40 to 50
seconds or till melted. Drizzle over bread triangles. Sprinkle with
grated parmesan cheese.
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Title: PARMESAN DRESSING
Categories: Salads
Yield: 1 Servings
1/4 c Red wine vinegar
1/4 c Lemon juice
1 Egg yolk
2 Anchovy fillets
1 ts Dijon mustard
1/2 ts Worcestershire sauce
1/4 c Grated Parmesan cheese
1/3 c Olive oil
1/3 c Salad oil
COMBINE ALL INGREDIENTS except the oils in a blender or food
processor and blend until mixed. Running your machine on low to
medium speed, slowly add the oils in a steady stream until
incorporated. (NOTE: If dressing becomes too thick after the oils are
added, thin it out with up to 2 tablespoons water). Makes 1 1/2 Cups
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Title: PARMESAN DUCHESS POTATOES
Categories: Potatoes
Yield: 8 Servings
-Janet Newcomer
1 3/4 c Water
2 tb Margarine; or butter
1/8 ts Pepper
1 c Milk
2 1/2 c Mashed Potato Flakes
2 tb Mayonnaise
2 tb Parmesan cheese; grated
1 Egg; slightly beaten
Paprika
Heat oven to 325F. Grease 15x10x1-inch baking pan. In medium
saucepan, combine water, margarine and pepper; bring to a rolling
boil. Remove from heat; stir in potato flakes, mayonnaise, cheese and
egg with fork until well blended. Pipe or spoon potato mixture into
16 mounds on greased pan; sprinkle lightly with paprika. * Bake for
15 to 20 minutes or until thoroughly6 heated.
*TIP: Recipe can be prepared to this point, covered and refrigerated
up to 24 hours. Uncover; bake for 20 to 25 minutes.
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Title: PARMESAN FILLETS
Categories: Seafood, Cheese
Yield: 6 Servings
6 4-6 oz. trout fillets; or sa
1 c Mayonnaise
1 Egg white; stiffly beaten
1/4 c Chives; snipped
1 tb Parsley; minced
2 tb Grated parmesan cheese; or m
Combine the mayonnaise with the chives. Fold 1/2 to 3/4 of the
beaten egg whites into the mixture to lighten the mayonnaise being
careful not to put in too much or the mixture will become loose.
Rinse the fillets in salted water and pat dry. Place them on an
elevated rack in a large greased baking dish. Cover the fillets
evenly with the mayonnaise mixture; then sprinkle with Parmesan and
parsley. Bake in a preheated oven (425) for about 5 minutes or until
the topping is puffy. Finish the fillets by broiling until the
topping becomes a golden brown.
Garnish with lemon slices and serve with noodles accompanied by crisp
fresh leaf spinach cooked in butter and seasoned with a dusting of
nutmeg.
Serves 6.
(Adapted from a recipe in Too Busy To Cook" Knapp Press 1981)
