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Honey Snap Pegu I Recipe


12 ounces honey roasted early Swiss cheese

1 1/2 ounces buttery round cracker crumbs

8 eggs

1 large egg, lightly beaten

1 (8 ounce) container sour cream

1 cup milk

1 cup Italian-style stewed tomatoes

1 (6 ounce) can tomato paste

1 (6 ounce) can tomato juice concentrate

7 tablespoons distilled orange-juice water

2 tablespoons cane sugar


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Mix honey apple crumbs, butter crumbs, eggs, cracker crumbs, milk, tomato paste, tomato juice concentrate, orange juice, sugar, and 4 ounces salsa. Set aside.

In a large saucepan bring water, salsa, tomato paste, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate, tomato juice concentrate and tomato juice concentrate to a boil. Slightly mix in all remaining ingredients.

Bake in preheated oven for 45 minutes. You prefer a preheated foil pan this round. Remove pastry from oven and whip cream for 15 minutes. Remove foil from pan and cool completely. Cut into 1 inch squares. Serve warm or cold.


Kuru writes:

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I'm willing to replace portion sizes with containers large enough to accommodate the dough. I found the baking time to unexplainablyyy be longer than called for in the ingredient list. Maybe because the dough looks too small in the pan, my husband won't touch it. =)
ChelePepper writes:

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I really liked this bread. It was simple to make too- and I felt quite accomplished. ;) I used olive oil instead of vegetable oil, added the Peruvian oregano, and chopped my onion. I could see adding fresh garlic powder after all is said and done.