| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads, Scones |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking Powder |
| 1 |
tb |
Olive Oil |
| 1 |
lg |
Egg |
| 2 |
tb |
Milk |
| 1/3 |
c |
Butter |
| 2 |
tb |
Grated Parmesan Cheese |
| 1/2 |
c |
Grated Provolone Cheese |
| 1/4 |
c |
Pine nuts (hulled) |
| 1/2 |
c |
Fresh Basil |
| 1 |
sm |
Clove Garlic, crushed (or |
| 1/2 |
ts |
Garlic Powder) |
INSTRUCTIONS
Preheat oven to 375o F. Combine all dry ingredients, cut in butter.
In food processor or blender, process pine nuts, basil & olive oil.
Add egg to basil mixture. Add dry ingredients and milk & stir to
combine. With floured hands, knead in cheeses evenly. Pat out on a
baking sheet into a circle, cut into wedges, and bake 20-25 minutes,
until browned. Can press a few whole pine nuts into the tops of the
wedges for "effect."
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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