|The Great Potato Book|
|by Thomas Hughes|
Discusses many aspects of the nutritious, delicious, versatile potato--its history, usefulness, and folklore, with games, jokes, and rhymes.
1 - 10 of 259 for celery potato carrot casserole
Cook browned meat and broth in Dutch oven or crock pot for 3 to 3 1/2 hours. Add vegetables and pepper; cook until vegetables are tender, 35 minutes ...
Brown meat in ... raw potatoes and carrots in baking dish. ... thinned soup mixture over entire casserole. Bake, covered at 375 degrees for 1 1/2 hours.
Mix together all ... bottom of a casserole dish. Cover with ... can water. Heat and pour over meat and vegetables. Bake in oven at 350 degrees one hour.
Use juice from tomatoes, add 1/4 cup oil, 2 bouillon cubes (chicken), dissolved in juice, seasoning salt, garlic salt, pepper. Mix all above, cover ...
In casserole dish layer vegetables. ... and milk over vegetables. Top with 4 browned pork chops. Cover and bake at 325 degrees about 2 hours or until done.
Drain peas and ... in a greased casserole dish in order ... peas may be used - thaw enough so they can be spread. Add a little water with the tomato soup.
Brown ground beef ... bottom of a casserole dish and then ... a layer of carrots and a layer ... of cream of celery soup over the ... are tender. Serves 4-6.
In chicken broth ... broth cook onion, celery, green pepper, carrot and potatoes until ... In 2 quart casserole dish evenly distribute ... oven for 30 minutes.
Cook chicken and ... Precook in water carrots, potatoes, celery, onion until ... 2 hours. Before casserole comes out of ... golden brown and then serve.
Put meat and vegetables in buttered casserole. Cover with ... mix. Cover and bake 4 to 5 hours at 300 degrees. Stir occasionally. Serves approximately 4.
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