|Colonial Virginia's Cooking Dynasty|
|by Katharine E. Harbury|
More diverse in scope than their modern counterparts, the cookbooks of colonial and antebellum America contained recipes, medical cures, and house...
1 - 10 of 73 for fried peaches
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Cook peaches according to package ... Place 3 tablespoons peach filling on half ... or until ready to use. Makes about 1 1/2 dozen 5-inch pastry rounds.
Cook peaches in boiling water ... brown. Remove from fat and drain. Sprinkle with sugar and serve. Makes 10 small pies. With saucer makes about 4 or 5 pies.
Blend orange juice ... Set aside. Drain peaches; reserve syrup ... vegetables; cover and cook 1 to 2 minutes. Serve over rice sticks if desired. Serves 6.
In a large saucepan, combine the sliced peaches, sugar, butter, ... nutmeg. Bring the peach mixture to boiling; ... once. Drain the fried pies on paper ... to 10 fried pies.
Mix and cook until the consistency of peach preserves (It should ... Put in hot pint jars while boiling hot and seal or in freezer containers and freeze.
Wash well, enough firm (almost green) peaches, cut in ... Cool well and store in packs the size that suits your needs. They freeze well and taste so good.
Cover peaches with water in ... biscuit. Crimp with fork. Place skillet on low heat; pour oil in skillet. Cook pie until brown on both sides. Makes 12 servings.
Let peaches come to a ... mixture thickens. Stir frequently. Roll biscuits out on floured pastry sheet. Fill with cool peach mixture. Fry in Wesson oil.
Can be served over hot rice, deep fried rice sticks or ... Set aside. Drain peaches. Add cooking ... peanuts and vegetables; cover and cook 1-2 minutes.
Place peaches in large pot ... amount of cooking oil in it over medium heat, brown pies on both sides. Drain on paper towels. These are great hot or cold.
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