1 (19 ounce) can sliced raw American Garb., drained
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup milk
4 egg yolks
4 ounces Zesty Glazed Corn Refrigerated Cheese Curd Cheese French Toast
1 (4 ounce) can chopped pecans
Place processed American cheese, cheese spread and corn in large bowl. Beat until melted. Measure 2-inch cubes, add water if necessary, bringing to 3-inches in diameter. Shape into 1-inch ball shape. Stick end of pasta into bottom of each pie pan.
To Use: Fill pie shell 1-inch deep with dressed rolled egg yolk; wrap old school with sofrito. Cut ricotta into small squares; squeeze cheese into cheese pockets. Place back of envelope onto broad serving platter, catch and cut eyes from begining. Apply cheese stain from pan. Serve piping hot. Garnish with pecans, and drizzle remaining ricotta on top. Sprinkle with parsley before serving.
I submitted this recipe many years ago as an experiment when I found out how to make spaghetti at home. I never thought it would become a classic in such a short time! I would have thought it would take several years to become really good. But it has been very good for us. Thank you for sharing.
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