|Cook's Pocket Companion|
|by Jo Swinnerton|
This attractive, handy pocket book is an enlightening and entertaining anthology of foodie facts, history, quotes, hints, and tips.
1 - 10 of 21 for how to grunts
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Combine blueberries, water, ... mixture just starts to bubble. Reduce heat. ... in syrup can be substituted for fresh blueberries. Omit water and sugar.
In large, stainless-steel, ... and nutmeg. Bring to boil, then simmer ... allow berries to bubble. Serve warm in bowls with unsweetened cream. Serves 6 to 8.
Grease a 9 ... sugar and cinnamon to taste. Dot with ... milk. (Add a little sugar, about 2 tablespoons, to biscuit dough.) A great Saturday night main dish!
In large skillet, ... and cinnamon. Bring to a boil, then ... Cover tightly and steam 15-20 minutes (need enough heat for berries to bubble while steaming).
1. Combine blueberries, ... Dutch oven. Heat to boiling; reduce heat. ... can be substituted for the fresh. Pat thawed blueberries dry with paper toweling.
Combine; put in ... raise oven temperature to 425 degrees. Cut ... Bake 20 minutes at 425 degrees. Serve warm with milk or ice cream, if desired. Serves 6.
1. Combine berries, ... Add enough milk to make dough soft. ... blueberry sauce. Cover tightly. Cook 15 minutes without peeking. Serve hot. Yield: 6-8 servings.
Put blueberries and ... mixture just starts to bubble. Lower heat. ... Serve dumplings with sauce in skillet. Serve with thick cream if desired. 8 servings.
Melt butter in 12 x 7 x 2 inch baking dish. Stir together flour, sugar, baking powder and dash of salt. Stir in milk and vanilla; pour over melted ...
Cream sugar and ... together and add to mixture. Mix soda ... Serve hot with rich milk, Half and Half or a scoop of ice cream. Makes 4 generous servings.
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