1 cup pine nuts.

3 tablespoons gluten flour or browned flour.

1/3 cup zwieback crumbs or toasted bread crumbs.

1/4 pound protose.

2 tablespoons Japanese soy or 4 teaspoons Savora 1 tablespoon butter.

1 tablespoon grated onion.

1/8 pound Yogurt or Neufchatel Cheese.

1 egg.

3/4 cup strained tomatoes evaporated to 1/4 cup.

1 tablespoon brown sugar.

1 teaspoon sage.

1/4 teaspoon thyme.

1/2 teaspoon summer savory.

1/4 teaspoon nutmeg Boll the pine nuts, mince the protose, and add to the pine nuts. Then add all other ingredients and form into two-inch rolls and bake. Serve with the following sauce:

1/2 cup Brown Sauce.

1/4 cup condensed tomato or 3/4 cup strained tomatoes evaporated to 1/4 cup.

1 teaspoon sugar 4 olives.

1/4 cup cream 1/4 cup pine nuts.

Roll the pine nuts, mix with the other ingredients. Heat and serve.