|Introductory Foods (11th Edition)|
|by Barbara Scheule|
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation.
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(This means the blossom of the hop vine when it ... warm place by the fire. When it "works good" - gets frothy - thicken with meal and proceed as above.
Cover peas with 3 pints of cold water in large kettle. Soak overnight. Add salt pork, Tabasco, salt. Cover and cook over low heat 30 minutes. ...
Soak peas in a bowl overnight in warm water. Wash them in the morning; add water, fat back, ham fat or any seasoning you prefer. Put in oven and let ...
Mix all ingredients thoroughly. Makes about 18 (1/4 pound) burgers. Grill. These freeze well cooked or uncooked.
Soak peas overnight. Cook all ingredients for 2 to 2 1/2 hours.
Cook rice. While rice cooks, fry the bacon. Pour off some of the grease. Add onions; saute with bacon. You may use some juice from the peas to cook ...
Rinse black-eyed peas, removing any shriveled peas or stones. In a large saucepan, bring peas and 3 cups water to a boil; simmer 2 minutes. Remove ...
Mix together ingredients in a casserole. Sprinkle with paprika. Bake in a 350 degree oven for 45 minutes. Serves 2.
Crush about 36 chocolate wafers with a rolling pin until fine. Mix with 4 1/2 tablespoons melted butter/butter. (Reserve 2-3 tablespoons crumbs for ...
Melt the peanut butter and butterscotch bits over hot water. Add the marshmallows and the noodles. Stir until coated, drop by teaspoon on waxed ...
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