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Recipe: Parmesan Crisps

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Hi Lisa,

This might be the recipe.

Betsy

Parmesan Crisps
Source: Gourmet Magazine; April 1994

3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano)
1 1/2 teaspoons all-purpose flour

Preheat oven to 350 F and line a lightly-greased baking sheet with parchment paper.

In a small bowl stir together Parmesan and flour. On prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 1/2-inch-long ovals. Bake crisps in middle of oven until golden, 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a metal spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Makes 9 crisps.


MsgID: 0029770
Shared by: Betsy at TKL
In reply to: ISO: Parmesan Cheese Appetizer recipe
Board: Cooking Club at Recipelink.com
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