This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
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.
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.
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