|Practical Cooking and Dinner Giving|
|by Mary Newton Henderson|
Mary Henderson's 1887 "Practical Cooking and Dinner Giving," is designed to provide recipes and instructions for elegant entertaining on moderate ...
Tip: Try vegetable souffle for more results.
Results 1 - 10 of 11 for mixed vegetable souffle
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Cook mixed vegetables, onion, celery ... and egg yolks, mix until smooth; add ... done. (I use a 2 quart casserole dish and double the recipe for my family.)
In large saucepan ... sauce. Fold in vegetables. Pour into ... Bake at 350 degrees for 30 minutes or until knife comes out clean. Makes 6 servings. Great!
Preheat oven to ... and baking powder. Mix well. Add salt ... cheese mixture and vegetables. Fold all ... brown. Cut into squares to serve. Serves 10 to 12.
Mix all together. Pour into 13x9 pan. Bake 350 degrees, 30 minutes.
GENTLY stir flour, ... then stir in vegetables. Beat egg ... Pour into greased souffle dish. Bake in ... 40 minutes, until inserted knife comes out clean.
Place 1/2 bread ... 13 inch pan. Mix next 5 ingredients ... bread cubes. Spread soup over all. Sprinkle with cheese or noodles. Bake 1 hour at 350 degrees.
Combine first 5 ... fluffy. Stir into vegetable mixture. Beat egg ... into greased 1 1/2 quart casserole. Bake at 350 degrees about 1 hour. Serve at once.
Combine first 5 ... time. Beat. Add vegetables. Beat egg whites until fluffy. Fold in. Pour into greased 1 1/2 quart ... Bake at 350 degrees for 1 hour.
Dissolve Jello in ... partially set. Add vegetables. Whip the cream and mix with the salad ... in until thoroughly mixed. Pour salad into a mold or pan. Refrigerate.
Undercook and drain frozen vegetables. Saute onion ... whites until stiff. Mix with vegetables. Add ... for 55 minutes in 9 x 13 inch pan. Serves 4 to 6.
Result Page: 1
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