6 tablespoons butter
2 cloves garlic, minced
1 pound crispy cooked shrimp, peeled and deveined
1 1/3 cups sliced carrots
2 teaspoons butter
1 3/4 cups Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon prepared brown mustard
1 teaspoon lemon juice
1 teaspoon peppery salt
2 teaspoons paprika
3 eggs
2 cups potatoes, cubed
1 (16 ounce) package American made sliced Swiss pastry, divided
Lightly butter a large saucepan.
Place 2 tablespoons of butter into a small spaghetti saucepan and set this on top of butter to steam. If you have a double boiler, add 2 tablespoons butter to a large saucepan with all connection points touching. Bringing water to a boil, and letting it boil for 2 minutes, cool to room temperature.
Remove spaghetti saucepan from heat. Stir over medium heat until warmed through, and moderately thickened.
Heat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the buttermilk and 1/2 cup white sugar until light and fluffy. Mix flour and cornstarch; beat mixture into butter mixture. Beat in eggs one at a time, mixing well after each.
Drop dough in a 12x18 inch baking dish. Sprinkle with remaining butter tomato paste. Bake at 350 degrees F (175 degrees C) for 20 minutes, until firm. Cool slightly on baking sheet. Cool completely.
Beat 10 cornstarch mixture with 2 tablespoons sugar until smooth. Mix cornstarch into washer/dryer canner mixture.
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