|Jeanne Jones Cooks for Life|
|by Jeanne Jones|
The author of the syndicated newspaper column, "Cook It Light," offers more than one hundred recipes for low-fat, low-calorie, low-sodium versions...
Results 1 - 10 of 10 for century egg
Dip each chop in beaten egg then coat with ... Let chops sit covered in refrigerator after coating with crumbs for at least 15 minutes, then brown them.
Put 1 1/2 ... cup chopped turkey and 1/4 cup Swiss cheese each salad. Put two tomato wedges and 3 egg wedges on each salad. Serve with choice of dressing.
Mix all ingredients together thoroughly. Bake in a greased and floured tube pan at 350 degrees for 45 minutes. Sprinkle with powdered sugar or ...
Cut veal into ... and pepper. Beat egg with 2 tablespoons ... slices of cheese. Cover tightly and cook at low heat (225 degrees) for 35 minutes. Serves 6.
Mix dry ingredients. ... sugar; add beaten eggs, molasses, and ... layers in slow oven (325 degrees) approximately 30 minutes. Put together with white icing.
Combine rice and milk; add egg yolks, lemon rind ... and lemon juice. Cover cool pudding with meringue. Bake at 350 degrees until brown. Yield: 6 servings.
Do not blend or mix with electric mixer. Put all ingredients in a large bowl, blend well by hand. Drop by teaspoon on cookie sheet. Bake at 350 ...
Blend dry ingredients before adding water and eggs. Bake at ... finger touched to the top. Bake about 35 to 40 minutes. Double uses 3 eggs for best results.
Blend sugar and butter in large bowl. Add eggs, 1 at ... Bake at 350 degrees for 45 minutes or until done. Do not ice, cake is sweet enough without icing.
18th Century - Rub two ... flour, add eight eggs, one ounce ... water, bake 15 minutes. 20th Century - Adaptation: Bake at 350 degrees for 20 to 30 minutes.
top of page