|by Lou Pappas|
Contains 33 new and classic recipes for pesto and pesto-based dishes. Illustrated with bright, Mediterranean inspired watercolours.
1 - 10 of 20 for funeral food
Result Page: 1
While mixing the soups together with the sour cream, saute onions in butter. Mix onions with sour cream and soup mixture. Spray 9/13 pan with Pam ...
Cook bacon in skillet until crisp. Remove and drain, reserving 1 tablespoon drippings in skillet. Saute onion and garlic until tender. Drain. In a ...
In large saucepan, combine the raisins, 1 1/2 c. of the water, one cup of the sugar. Bring to a boil. In another bowl combine the remaining 1/2 cup ...
Preheat oven to 400 degrees. Roll out the pie crusts and line pan with half. In a medium saucepan, simmer the raisins and 2/3 cup of water over ...
Place in casserole and cover with 1 can cream of mushroom soup. Sprinkle with bacon bits. Bake at 300 degrees until hot and bubbly.
Sift flour, sugar and salt. Put butter, water and cocoa in saucepan. Bring to a boil. Pour over flour. Mix eggs, soda, buttermilk and vanilla. Add to ...
Beat eggs well, add sugar and spices. Add remaining ingredients and bake until firm in center, 30 to 40 minutes at 300 degrees.
Combine ingredients in large bowl. Beat 2 minutes at medium speed with electric mixer. Pour into greased and floured Bundt pan. Bake at 325 degrees ...
Mix all together and put in shallow baking dish. Generously spread with Parmesan cheese and bits of butter. Bake 350 degrees for 45 to 60 minutes.
Wash raisins and ... baking until pastry is nicely browned. Funeral pie got its name from being served in the old days at the big meal following a funeral.
Result Page: 1
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