|by Rh Value Publishing|
Explore the magic and culinary delights of the Emerald Isle in this wonderfully illustrated, easy-to-follow cookbook.
Results 1 - 10 of 19 for cushaw
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Cream shortening and ... and pumpkin or cushaw. Sift in dry ingredients. Stir in nuts and raisins. Bake at 350 degrees for 1 hour. Better if aged a day or two.
Add sugar, salt and spices to cushaw. Add lightly ... degrees for 10 minutes. Reduce oven to 350 degrees and continue baking until a toothpick comes out clean.
Combine sugar, cornstarch ... 1/2 cup of Cushaw, butter, and ... ingredients. Put meringue on pie and bake until brown. Enjoy! One of Mom's favorite recipes.
Cut cushaw in sections; boil ... fill shells. Sprinkle top with nutmeg and cinnamon. Put into slow oven for 20 minutes before serving. This will serve 12.
Cut cushaw in half. Discard ... cinnamon. Bake in preheated oven at 425 degrees for 15 to 20 minutes. Serve with pinto beans, cornbread and fried potatoes.
Wash cushaw well; remove seeds; ... in a kettle, filling half full with water. Add sugar on top of cushaw. Cook down until it becomes brown on the bottom.
Mix dry ingredients ... and beat. Add cushaw and oil; beat, ... at 350 degrees for 35-40 minute. You can bake in a square or bundt cake pan. Mix together.
Cut cushaw pieces. Scrape out ... tender. Remove peeling, mix cushaw with all ingredients. Place in baking dish and bake at 350 degrees until brown on top.
Peel cushaw. Using only ... time. This can also be baked in a casserole in which case the cushaw should be boiled until just barely tender. Serves 6 to 8.
Boil cushaw and remove skin when tender. Add remainder of ingredients; mix thoroughly. Add sugar if necessary. Bake at 350°F, uncovered, until set.
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