|The Fannie Farmer Baking Book|
|by Marion Cunningham|
A superb collection of more than 800 recipes drawn from both America's rich past and new culinary discoveries.
Results 1 - 10 of 14 for farmer soup
Result Page: 1
In 3 quart saucepan over medium heat, saute onion and garlic in butter, until golden brown. Add flour. Cook and stir for 1 minute. Add broth. ...
Soak peas overnight ... remaining ingredients. Bring to boil then simmer 1 to 1 1/2 hours until peas are tender. Remove meat from bones and return to soup.
Chop leek and ... potatoes in the soup and cook for ... (Translation from Luxemburger Cookbook including conversion from the metric by Dr. Marianne Ney).
Cook meat over medium heat until pink is gone. Add all other ingredients. Cook over low heat until meat is just tender, about 30 minutes. For a less ...
Mix in mixing ... corn and creamed soups together. Brown and ... evaporates, add to mixture. Sprinkle salt and pepper. Bake at 350 degrees for 1 hour. Serves 5.
Butter 2-quart dish. ... potatoes. Brown onion and beef together. Put over cheese. Pour soup on top of beef and onions. Bake for 1 hour at about 350 degrees.
Brown beef and onions. Mix cooked noodles and beef mixture with other ingredients. Bake in 9"x13" pan at 350 degrees for 40 to 50 minutes.
Brown onion in ... over meat. Blend soup, cream, milk, ... Sprinkle top with grated cheese and Wheaties. Bake, uncovered, 1 1/2 hours. Makes 6 to 8 servings.
Arrange chicken around ... in center. Blend soup mix and water ... Sprinkle with pepper. Cover and microwave on HIGH 7 - 9 minutes turning chicken over once.
Put rice into ... Mix in pimento, soup, and soy ... and rice are tender. Remove cover the last 15 minutes if lightly browned surface is desired. Serves 6.
Result Page: 1
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