|Concerning Cake Making|
|by Helen Jerome|
Originally published in 1932. This little book contains something for everyone desiring to excel in home baking.
1 - 10 of 27 for cob salad
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Clean corn, break cobs in half and ... more Parmesan cheese and parsley. Serve warm or room temperature with lettuce leaf wrapped around corn. Serves 10.
Combine corn, peppers, ... sauce, dressing, and cilantro; mix well. Pour over corn mixture, mixing lightly. Chill. Makes about 6 servings or 3 1/2 cups salad.
Mix together: Mix dressing and refrigerate. Tear lettuce in bite size pieces and dry. Cut up other ingredients. Just before serving toss everything ...
Pour over veggies and pasta and refrigerate overnight.
DRESSING: Whisk together ... small non-reactive bowl. SALAD: Combine spinach, ... scallions in large salad bowl. Add dressing and toss to coat. Makes 4 servings.
Combine all ingredients ... and pour over salad. Grate fresh ... of. My mom has been fixing it this way since she was a young girl and she simply calls it:
Combine flour, salt, ... mixture. Blend in salad oil. Beat egg ... with 1 inch of hot shortening. Cook until golden brown, turning once. Yields 1 1/2 dozen.
In a large heavy skillet, place the salad oil. Add fresh corn sliced from cobs, the diced ... tender crisp. Stir to mix well and serve hot with grilled meat.
Cut tofu crosswise into 1" slices. Let drain 15 minutes. Place between paper towels and gently press out moisture. Brush all sides with oil and bake ...
Line a rimmed ... serve as a salad or stuff pita ... tablespoons wine vinegar and 5 tablespoons olive oil. Recipe is easily multiplied to serve a whole family.
Result Page: 1
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