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Results 1 - 10 of 12 for colonial cooking

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Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on board; ...

Mix all ingredients together, like pie crust until soft. Take teaspoon size lump of dough and flatten on ungreased cookie sheet. Bake at 350 degrees ...

Divide cooked rice (1/3 or 1/4); place each on long piece of foil. Sprinkle 1 tablespoon soup mix on rice; add 1/2 tablespoon butter. Place chicken ...

Thoroughly combine the cornmeal, brown sugar, salt, boiling water and oil. Let it cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup ...

Line 9 inch ... Add apple slices; cook slowly uncovered until ... bake at 425 degrees for 35 minutes. Hint: Use a deep pie pan so juice does not run over.

In a heavy saucepan, put juice, gelatin and pudding, stir constantly and bring to a rolling boil. Remove from stove and add sherry and half of fruit ...

Mix first 5 ingredients together. In small bowl mix dressing. Pour over salad. Refrigerate.

Combine cornmeal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup lukewarm water. Stir into ...

Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup ...

In small mixing bowl stir together cornmeal, brown sugar, and salt. In medium bowl gradually stir cornmeal mixture into boiling water; stir in oil. ...

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