|Harvest of the Cold Months|
|by Elizabeth David|
Elizabeth David's social history of ice starts in 17th-century Italy, and Florence in particular.
Results 1 - 10 of 13 for cold weather food
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Combine all ingredients and heat.
Began cooking vegetables according to package. Add meat and other ingredients immediately. Cook until potatoes are done and onions are tender. Add ...
Wash meat and ... kettle. Cover with cold water and the ... from bones; return meat to stock; add barley and the vegetables and cook 45 minutes. Serves 6.
Mix in usual manner. Shape in balls, roll in sugar. Bake at 350 degrees for 10 minutes. Don't overbake!
Prepare brown sauce by browning flour, melted butter, stirring constantly. Stir in broth and Tabasco sauce. Simmer, stirring constantly until sauce ...
Pour apple cider ... and sugar. Let apple cider perk through whole cycle. When completed take out basket, then add Schnapps if desired. Serve hot or cold.
Use 1/3 cup mix to 1 cup boiling water.
If temperature is below zero, bundle up, go outside and blow amazing bubbles. You'll be surprised how bubbles appear motionless at times. Sometimes ...
Brown ground beef with celery and add the remaining ingredients. Cook for 40-45 minutes.
Dissolve gelatin in water. Mix all ingredients and pour in fish mold (2 quart size). Refrigerate to set. Unmold and serve with crackers. Makes a good ...
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