Roasted vermicelli

Yield: 48 Servings

Measure Ingredient
12 ounces Vermicelli; Pieces
1 gallon Milk
1 cup Raisins; almonds, Cashewnuts
1 cup Almonds
1 cup Cashews
3 cups Sugar
½ cup Butter

Heat butter and lightly fry the vermicelli in it. Add some water and cook the vermicelli till it thickens a little. Add milk and sugar and cook till the milk becomes really thick. Add raisins, chopped cashew and almonds.


Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk" <tvankirk@...> on Jan 10, 1998

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