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Le Repertoire De La Cuisine
by Saulnier, Lou
A basic reference to the cuisine of Escoffier with 6...

Results 1 - 6 of 6 for de kamp.

1. BAKED BEANS
Add all ingredients, even drippings from bacon in 1 quart baking dish mix up. Place bacon on top. Bake, uncovered for 1 hour in 375 degree oven.
Ingredients: 6  (bacon .. beans .. ketchup .. mustard .. sugar ...)
2. BULLDOG BEANS
Drain liquid from beans. Put beans in large pot. Add all the other ingredients and mix. Cook 3 hours on 250 degrees in oven. 30 minutes in microwave ...
Ingredients: 8  (beans .. ketchup .. mustard .. pieces .. sauce ...)
3. COLE-SLAW FISH-WICH
Toss cabbage, green pepper and celery. Combine mayonnaise, vinegar, milk, sugar, salt, pepper, celery seed and mustard. Mix. Pour over cabbage. ...
Ingredients: 14  (buns .. cabbage .. carrot .. celery .. mayonnaise ...)
4. IMPERIAL DELIGHT
Toast at 350 degrees until lightly brown. Reserve 2 tablespoons for topping. Spread 1/2 of the cream on bottom of pan. 4 pints sherbet mixed - over ...
Ingredients: 2  (pan .. vanilla)
5. MACAROON SHERBET DESSERT
Soften sherbet and Cool Whip. Fold together and crumble in macaroons and nuts. Put in 9 x 12 pan. Freeze. Serves 12.
Ingredients: 4  (almonds .. sherbet .. whip ...)
6. MACAROON SHERBET SURPRISE
Crumble macaroons, add pecans, fold in Cool Whip. Press this mixture into a 9 x 13 Pyrex dish and freeze for 20 minutes. Spread softened sherbet over ...
Ingredients: 4  (whip ...)

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