|The Soup Book|
|by Brigid Allen|
This is a guide to making soups throughout the year, not just as appetizing starters but as the core of the meal.
Results 1 - 10 of 40 for entrees of the 1920s
Result Page: 1
Coat chicken cutlets completely with flour; shake gently to remove excess. Melt butter in 10-inch skillet over medium heat; add chicken. Cook 5 ...
Saute meat, add ... sauce, make layers of drained noodles, olives, ... ending with cheese. Bake covered 25 minutes and uncovered 10 minutes. Serves 8 to 10.
Melt butter, mix soup and rice and half of the melted butter. Place ... with foil. Bake 3 hours at 225 degrees. Uncover and bake 15 minutes at 350 degrees.
Melt Touch of Butter spread and ... Stir seafood into mixture and cook until shrimp are pink and scallops done, no longer than 8 minutes. Serve over pasta.
Preheat oven to 350 degrees. Place chicken breasts in baking dish. Mix remaining ingredients and pour on top of chicken. Bake uncovered for 30 to 35 minutes.
Cut the steaks into approximately ... mallet or side of a small bowl. ... hamburgers for a fraction of the cost of the leanest (9% fat) available in the stores.
To reduced broth add tomato sauce, onion, celery, salt, allspice and garlic powder. Simmer until vegetables are tender. Add mushroom pieces and meat. ...
Saute onion, pepper and celery in skillet sprayed with Pam. Stir to keep from sticking. Mix chicken, vegetables, soup and sour cream together. Salt ...
Season chicken with ... tender and most of liquid is absorbed, ... Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.
Toss together lightly and form into patties. Fry. Smother in brown gravy. Simmer 1/2 hour.
Result Page: 1
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