Cannelloni Brushetta

2 13 oz. cans cannelloni beans, drained and rinsed
1 tsp. olive oil
1 tsp. salt
1 4 oz. jar sweet red pimentos
1 large french bread, cut into 1/2 inch slices
1. In food processor or blender combine beans, olive oil, salt and pimentos.
Blend until smooth.
2. Preheat oven to broil. Place bread on cookie sheet and broil for 1 minute.
3. Spread bean mixture onto bread and broil for 3-5 minutes. Watching
carefully not to burn.
4. Serve on nice dish.

triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over
the crescent.
5. Bake for 10-15 minutes or until golden brown.
Pesto Crescents 61
Pierogies with Sour Cream
32 pierogies, any kind
2 16 oz. sour creams
2 tbsp. paprika
1 small onion
3 tbsp. butter
1 tsp. olive oil
1. In small saute pan heat butter and oil.
2. Lay pierogies on large baking dish and pour over oil and butter mixture.
Bake for 35 minutes, or until they are turning golden brown.
3. You might want to toss once or twice while cooking.
4. Five minutes before complete sprinkle over the paprika.
5. Serve on large plate and place sour cream in bowl in center.