|Rhode Island Cooks|
|by American Cancer Society|
1992 New England regional winner of the Tabasco Award. A combination of outstanding recipes, full color photography of mouthwaterin food, nutritio...
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Pick over and ... boils down considerably. Cooking time varies. Soup ... very hearty main dish soup. Serve with crusty roll, bread, sour bread or rye bread.
Brown meat, onions, peppers and curry powder in large skillet or Dutch oven. Add other ingredients except cheese. Place in 4 quart casserole and ...
Cook rice in chicken ... chicken and ham and combine with rice in casserole. Pour over this sauce: Heat casserole at 350 degrees for 1 hour. Serves 8 to 10.
Mix all ingredients together in baking dish. Sprinkle with Parmesan cheese. Bake uncovered on 350 degree oven 30 minutes.
Cut cooked chicken in chunks. Place in a 9x12 inch pan. Mix together the celery, mayonnaise, soup and water chestnuts. Pour over chicken. Sprinkle ...
Mix onion and cream cheese and form into a half mound on serving plate. Lightly press caviar all over the surface of the mounded cheese, then ...
Grate the eggs ... spread easily. REMEMBER: COOK CHICKEN IN WATER ... food coloring in the cream cheese to create a colorful icing. WONDERFUL FOR LUNCHEONS.
Crumble cornbread and ... until desired consistency. Cook on medium heat. ... chopped eggs. Cook chicken livers and gizzards may be added. Serve in gravy bowl.
Combine ingredients in large mixing bowl, stirring with a spoon, not electric mixer, until dry ingredients are moist. Bake in 3 well greased and ...
Pour boiling water over oatmeal and let set 20 minutes. Mix oil and sugar until creamy. Add eggs and vanilla. Beat again. Add oatmeal mixture and mix ...
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