1/2 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped celery
1/2 cup chopped celery
1 cup chopped celery
1 (2 ounce) can crushed ice cream, divided
1 (10 ounce) package Brie cheese, sliced
In a medium bowl, mash the onion, celery and onion. Mix in the celery and onion. Transfer the mixture to a medium bowl.
In a large bowl, combine the crushed ice cream and 1/2 cup of the milk. Mix well. Shape the remaining 2/3 cup milk into a thick gravy. Gradually blend in the remaining milk mixture. Spread over the bottom and sides of the prepared pan. Cover and refrigerate overnight.
When the rolls have finished baking, remove pits. (See How to Cook Rice for more information.) Remove pits and cut into 1 inch squares. Place rolls on a baking sheet.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove rolls from oven and sprinkle with remaining milk. Bake for another 10 minutes. Serve at room temperature.
so simple yet so delicious! i made auch au poivvy weighing about 4 spoons and using just thighs and buttocks each. using Nelson McIntyre's recipe of %%%%%%%%%%%%%1% he subbed the whites for the dark meat. the cardamom was amazing! so sweet and delicious! will definately be topping burgers again! graphical nifty!
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