| 21. | Fill each pocket with about 3 tablespoons of the pumpkin mixture.
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| 22. | 1 tablespoon each : cornstarch, soy sauce, vinegar and sugar
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| 23. | 1 tablespoon mixed chopped fresh herbs like chives, sage and thyme
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| 24. | 1 tablespoon vegetable oil or bacon drippings ( to grease skillet)
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| 25. | Melt 5 tablespoons of butter in skillet over a moderate flame.
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| 26. | Fill each tart shell with about 3 tablespoons of tomato compote.
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| 27. | Pour over the cooking liquid and 4 tablespoons of Grand Marnier.
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| 28. | 1 / 2 cup plus 2 tablespoons grated Parmesan cheese, divided
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| 29. | 3 tablespoons chili powder, optional ( this colors the masa)
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| 30. | 1 or 2 sprigs fresh rosemary, for 1 tablespoon chopped leaves
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