|The cuisine of California|
|by Diane Rossen Worthington|
Chronicle Books is proud to bring back this beloved cookbook, as user-friendly as it is inspiring.
1 - 9 of 9 for fu soup
Beat eggs until ... teaspoon salt and soup stock (or cold ... tablespoon cornstarch paste. (1 tablespoon cold water mixed with 1 tablespoon cornstarch.)
1. Beat eggs ... teaspoon salt and soup stock (or cold ... side of pan and add #1 egg mixture. Fry on both sides until golden, remove to plate and serve.
Brown with: Add: Mix well. Bake covered for 1 hour. Add: Stir together, Chinese noodles on top - bake 1/2 hour uncovered.
Saute onions and ... cream of mushroom soup, undiluted, rice, ... oven uncovered. Bake 30 minutes more. Note: I prefer to serve snow peas as a side dish.
Saute for five minutes in small amount of butter or oil: Add: When brown add: Bake in large casserole, covered 30 minutes at 350 degrees. Add: Stir ...
Combine all ingredients and bake in a 9 x 13 inch pan 30 minutes at 350 degrees. Add package of frozen peas topped with Chinese noodles and bake ...
Cook onion, celery and hamburger until meat is browned. Drain. Mix with all other ingredients except chow mein noodles. Bake at 350 degrees in ...
Preheat oven to ... Cook macaroni, drain. Grease baking dish. Mix all ingredients together, layer of meat, cheese, soup. Bake at 375 degrees for 20 minutes.
Put oil in ... and brown, add soup (undiluted), rice, bean ... crowd. Serve green salad with mandarin oranges, cashew nuts and oil & vinegar dressing with it.
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