|Tales from Texas Tables|
|by Carol Blakely|
An unusual terrain of climate and cultures resulted in one of the most complex and delicious mixtures of foods in the world.
1 - 8 of 8 for provolone appetizers
In a skillet, ... layer of shredded provolone cheese. Garnish with ... pepper and/or lemon juice before adding the layer of cheese for an extra zesty flavor.
Pile the ingredients in the order given.
In a bowl combine the flour and cheese and cut in the butter. Stir in the milk until it is well blended. Divide the dough into 24 pieces. Roll each ...
Unroll one package of the crescent roll dough and put into a 13 x 9 pan. Press into edge of pan and seal the perforations. Pour half of the egg ...
Place 1 1/2 ... follow with 1/2 provolone and 1/2 boiled ... 375 degrees for 30 minutes, covered and 30 minutes, uncovered. Cool before cutting. Serves 8.
Top each slice of bread with salami, cheese, tomato and Italian dressing. Broil until bubbly. Serve immediately.
Place 1 1/2 ... follow with 1/2 provolone and 1/2 boiled ... degrees for 30 minutes, covered and 30 minutes, uncovered. Cool before cutting. Serves 8. Friend
In a mixing bowl, combine spinach, tuna, cottage cheese, Parmesan and garlic. Set aside. Unroll crescent roll dough onto waxed paper; do not separate ...
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