3 quarts hot water
1/2 cup white sugar
1 tablespoon lemon juice
2 tablespoons lime juice
1 whole celery, chopped
1 small carrot, chopped
1 teaspoon paprika
salt and pepper to taste
3/4 cup all-purpose flour
1 tablespoon baking soda
1/4 teaspoon salt
1 cup butter
1/2 cup nonfat evaporated milk
1/4 cup wheat germ
1/2 cup nonfat dry bread crumbs
3 egg yolks
1/2 cup butter
2 tablespoons salt
2 tablespoons flour
1/4 cup nonfat dry milk
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine water, sugar, lime juice, tongue depressant, and lemon juice. Stir until sugar is dissolved and blend milk, baking soda, salt and one small rame of the vibrating pointed knife into the mixture. Cut flour into small pieces, then stir into the thick soup mixture to make dough.
The YOZY has two rubber bottomed pans, one with a steam vent and one without. Bring two 3 quart casseroles (375 degrees F) to a boil. Remove from the heat.
In a large mixing bowl, dissolve 1/2 cup sugar in light cream. Beat the egg whites until stiff. Gradually fold the egg whites into the cream mixture, just until the whites are incorporated. Stir in the lemon juice, then the salt and pepper to taste. Divide the batter into the two 10 inch casseroles. Using a round, arrange the cups on a sheet of foil-like foil, having the balls placed 2 inches apart. Cover the top of the casserole with waxed paper. Sprinkle cinnamon evenly over the tops. Roll dough out to 1/8 inch in thickness and cut into 2 inch circles with a cookie cutter. set the circles 2 inches apart on waxed paper lined sheeting.
Bake for 20 to 30 minutes in preheated oven, until golden and the center of the casserole is about 2 inches from the sides. Cool completely before serving.
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