Chut-Nut Curry Spread

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2014-03-19 08:08:14

Chut-Nut Curry Spread 2 8 oz pks cream cheese softened 1 tsp.dry mustard 2 Tbls. finely chopped  green onions including  4" green tops 1 tsp. curry powder 1 10oz jar Chut Nut Colonial Chutney   Blend Chutney slightly. Remove from blender. Put about 1/8 of chutney aside and mix rest well with other ingredients. Mound on serving dish. Spread chutney that was put aside over mound. Sprinkle with green onions. Regrigerate until about 1/2 to 1 hour before serving.  Serve with your favorite crackers. Submitted By

Yeast Rolls with Nesselro Topping

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2014-03-20 06:38:11

Yeast Rolls with Nesselro Topping 1c. shortening (no butter or margarine) 1 cup sugar 1 1/2 teaspoons salt 1 cup boiling water 2 eggs, beaten 2 packets dry yeast 1 cup cold water 6 cups unsifted flour 1 cup of powdered sugar for topping   Put shortening, sugar and salt in large bowl...pour boiling water over this, and stir to melt most of the shortening. Put yeast in cold water and let stand a few mintues. When the first mixture is cooled, add yeast and beaten eggs. Mix in the flour. This mixture will be very soft, but will thicken up by the following day. Cover with wax paper and refrigerate. THIS MUST BE DONE THE DAY AHEAD! About 3 hours before baking, take dough out and make golf-ball sized rolls which you plop into a greased muffin tins. Let rise until doubled in bulk.( about 3/4" above top of muffin tin). Bake in middle of pre-heated oven at 425 for 10 mintues. TOPPING Combine 1 cup powdered sugar with a heaping spoonful or two of

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