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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,204 of 26,839   
   Ben Collver to All   
   Funeral Sandwich Monkey Bread   
   02 Oct 25 06:50:23   
   
   TZUTC: -0700   
   MSGID: 33594.fidonet_cooking@1:105/500 2d443c59   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Funeral Sandwich Monkey Bread   
    Categories: Breads   
         Yield: 10 Servings   
       
        16 oz Refrigerated crescent roll   
              - dough (2 cans)   
       1/2 lb Deli-sliced honey ham; torn   
              - into bite-sized ribbons   
         6 oz Swiss cheese; cut into small   
              - confetti-like pieces   
       1/2 c  Unsalted butter; melted   
         2 tb Grainy Dijon mustard   
         1 tb Mayonnaise   
         1 tb Worcestershire sauce   
         1 tb Brown sugar   
       1/2 ts Garlic powder   
       1/2 ts Onion powder   
         1 tb Poppy seeds   
       
     Preparation time: 15 minutes, plus cooling   
     Cooking time: 45 minutes   
        
     Heat oven to 350?F. Generously coat a Bundt pan with nonstick spray.   
     For extra insurance, line the bottom with parchment strips and   
     lightly flour the sides.   
        
     In a medium bowl, whisk together the melted butter, Dijon, mayonnaise,   
     Worcestershire, brown sugar, garlic powder, onion powder, and poppy   
     seeds.   
        
     Unroll crescent dough and cut into 6 to 8 even pieces per can.   
     Working one piece at a time, flatten slightly, then place a bit of   
     torn ham and Swiss cheese in the center. Pinch edges closed to form a   
     stuffed ball.   
        
     Toss each stuffed ball in about half the glaze, placing them in a   
     large bowl in the fridge as you go to keep them cool.   
        
     Layer glazed balls evenly in the Bundt pan. Don't pack them too   
     tightly; they need room to puff and meld together.   
        
     Bake for 30 to 35 minutes, until golden brown and cooked through. If   
     the top browns too quickly, tent loosely with foil.   
        
     Let rest 5 to 10 minutes, then carefully invert onto a serving plate.   
     Brush with the remaining glaze while still warm.   
        
     Pull apart with your hands or cut into wedges if you're feeling   
     polite. Best enjoyed warm.   
        
     Recipe by Ashlie D. Stevens   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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