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DINNER TOUR RECIPES BROCCOLI SALAD TWO 12 OZ PKGS BROCCOLI SLAW (Bagged Slaw) TWO 3 OZ PKGS ROMAN NOODLES – CRUSHED ONE CUP SLIVERED ALMONDS ONE CUP SUNFLOWER SEEDS ONE BUNCH SOFT GREEN ONIONS MIX ALL OF THE ABOVE ITEMS TOGETHER ONE HALF CUP SUGAR THREE QUARTERS CUP VEGETABLE OIL ONE THIRD CUP WHITE VINEGAR MIX AND POUR BEEF FLAVOR POUCH (FROM NOODLES) OVER SLAW TOSS LET SIT IN FRIG FOR 30 MINUTES
ANTIPASTO SQUARES TWO PKGS CRESCENT ROLLS ONE FORTH POUND THIN SLICES EACH CAPACOLA SALAMI SANDWICH PEPPERONI SWISS CHEESE PROVOLONE CHEESE ONE 16 OZ JAR ROASTED RED PEPPERS DRAIN AND PAT VERY DRY TWO LARGE EGGS THREE TABLESPOONS PARMESAN CHEESE ONE TEASPOON PEPPER LIGHTLY SPRAY 9 X 11 PAN WITH PAM UNROLL ONE PKG CRESCENT ROLLS, PUT IN PAN AND PRESS SEAMS TOGETHER LAYER WITH MEAT, RED PEPPER, CHEESES MIX EGGS, PARMESAN CHEESE, PEPPER UNROLL NEXT LAYER OF CRESCENT ROLLS, LAY ON TOP PRESS SEAMS TOGETHER BAKE 350 DEGREES FOR 25 MINUTES, COVERED BAKE 15-20 MINUTES UNTIL BROWN, UNCOVERED 10 |