2 cups olive oil
3 cloves garlic, minced
2 (40 ounce) cans chicken broth
salt and pepper to taste
1 1/2 teaspoons Mix Powder Seasoning
1 teaspoon Caustic Soda
2 teaspoons Crumbled Granulated Sugar<|endoftext|>Squarescream Frosting Recipe
1 cup grain glaze dry
2 pounds cream cheese, softened
2 tablespoons margarine
1 1/2 cups milk
1 (8 ounce) package cream cheese at room temperature
1 (4 ounce) can vanilla flavored marshmallows
2 12 ounce jars frozen whipped topping, thawed
Lightly grease large bowl or 9x13 inch roasting pan.
Heat oil and margarine in large saucepan over low heat. Stir in milk slowly. Bring milk mixture to a rapid boil. Bring mixture to a slow simmer. Reduce heat, and stir in custard mix. Mix together mints, whipped topping and marshmallows. Cook over medium heat, stirring constantly, until mixture is thickened, about 1 minute. Spoon filling into roasting pan. Cover roasting pan and refrigerate 4 hours or overnight. Meanwhile, chill pretzels, using the ice.
While filling and filling topping are chilling, roll one (8 ounce) package of snowflakes cereal dough around the edge of the tortillas to help seal. Bake tortillas in the preheated oven for about 45 minutes. Remove from oven and cool on rack of refrigerator. Return to oven for 5 minutes, or until set. Twist each rolled roll around edges to seal.
⭐ ⭐ ⭐