|Betty Crocker's Outdoor Cook Book|
|by Betty Crocker|
An authentic reproduction of a cookbook classic from 1961, packed with retro appeal Illustrated with delightful period line drawings and color ph...
1 - 10 of 31 for cooking frozen turnips
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Saute onions and ... broth, carrots, celery, turnips and any hard ... Note: If using quick-cooking barley, it can ... regular dry barley, cook it separately until ... the last 15 minutes.
In small skillet, ... melt, add celery. Cook until softened. Set ... pot, spray with cooking spray, add oil. ... chicken soup gets raves all the time. .
In large saucepot, ... MEAL EVERY TIME! Makes 6 servings. Per serving: 239 cals. Preparation: 15 minutes. Cook: 30 minutes. Ready to serve in 45 minutes.
Put all ingredients into 6-quart Dutch oven; stir to blend. Cover and bake at 275°F for 5 hours. Stir occasionally. (Freezes well.)
In fireproof casserole ... carrots, onions and turnips and cook 20 minutes. Add the beans ... minutes more, or until meat and vegetables are fork tender.
In large saucepan, cook tomatoes, green peppers ... minute. Add uncooked frozen greens. Cook 15 ... greens, wash well, chop and boil until tender and drain.
Boil ham hocks ... of water. Let cook for 30 minutes. ... under low fire for 1 to 1 1/2 hours, adding water as needed until tender. Let simmer. Serves 6-8.
You can substitute ... chopped parsnip and turnip – and rutabaga, ... additional options) and cook for 4 or ... corn kernels (if frozen corn being used), ... whole wheat artisan bread.
Cook greens, bacon or ... sauce. Remove bacon. Cook 10 to 15 minutes longer on stove top or 2 to 3 minutes in microwave on High. Let stand 2 to 3 minutes.
Put turnips into cook pot with a ... cornbread or muffins. About 6 servings. If cooking for large serving, use ... turnips and double other ingredients.
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