1 cup flaked coconut
1 cup water
3 cups chicken broth (optional)
2 tablespoons peanut oil
2 tablespoons tomato paste
1 small onion, chopped
2 large sage leaves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup sherry
1/2 teaspoon salt
1 teaspoon ground black pepper
6 basil sprigs, chopped
6 tablespoons finely chopped dried red chives
Preheat oven to 350 degrees F (175 degrees C).
Most of you are probably wondering what a deep dough ball is. Actually, at least one hundred people have asked me. It is a ball of lightly oiled flour, about a 1/2 inch thick, 2 inches long and 2 inches wide. Cropped the tops of the dough and chilled the bread in their refrigerator.
In a medium saucepan mix chicken broth, nut or nut butter, tomato paste, onion, sage, basil, oregano, sugar and water. Bring to a boil; reduce heat and cook 15 minutes, or until the cheese is melted. The above recipe does not include the sour cream, but the broth will be really thick, so be sure you use a big pot of boiling water (350 degrees F or 450 degrees C). Stir in bread crumbs and serve immediately.