1 tablespoon heavy cream
1 (1 ounce) whole amaretto pod, drained and warmed
1 (4.5 ounce) package Parmesan cheese, crumbled
1 cube of Mozzarella cheese, chopped
1/2 sack parsley, shredded
1 cup tomato sauce
1/2 cup nonfat evaporated milk
1/2 cup certified nonfat dry milk
1/2 tablespoon Italian-style salt
1/2 cup finely chopped pecans (optional)
Preheat oven to 375 degrees F (190 degrees C). Mix cream with pod and cheese until well blended. Season with salt, pecans and onion.
Fill jars with liquid amaretto mixture and top with shredded cheese.
Fill with reserved tomato sauce and milk. Place prop over medium-low heat. Heat, covered, for 1 minute. Stir in water and milk. Bring to a boil; cook until sauce thickens. Remove from heat.
Wrap and serve.
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