|by Sandra Woodruff|
The book features over 130 recipes that use fat substitutes such as fruit purees and juices, apple sauce, honey, nonfat yoghurt and buttermilk, an...
Results 1 - 10 of 10 for muskrat
Soak muskrat overnight in salted ... onion, sprinkle onions with 1/2 teaspoon salt. Pour in the cream. Cover skillet tightly and simmer for 1 hour. Serves 4.
Cut meat into convenient pieces and soak in salted water overnight. Parboil meat for half an hour, drain and dredge in seasoned flour. Put meat in ...
Cut muskrat into quarters for ... teaspoon of beef bouillon to drippings. Thicken with flour and add water to make brown gravy. Serve over flat egg noodles.
If muskrat is old, soak ... from pan over meat frequently. Melt butter; add onion and cook until wilted. Add remaining ingredients and simmer 10 minutes.
Cut muskrat into serving size ... brown on all sides. Add water to skillet. When brown, reduce heat, cover and cook slowly until tender (about 1 1/2 hours).
Soak muskrat overnight in salted ... Place dish in pan containing hot water. Bake in a moderate oven (350 degrees) for 1 1/4 to 2 hours. Yield 6-8 servings.
Completely fat carcass, paying special attention to the end of the leg and under front legs. IMPORTANT: All fat must come off! Quarter onions and ...
Crush Oreos in blender. Mix with 1 stick melted butter. Press in pan. Spread ice cream over crust. Boil bar chocolate, butter, evaporated milk and ...
Cook wild rice 35 minutes. Drain, wash and drain again. Combine rest of ingredients EXCEPT cheese and toss gently. Mix cheese and toss again.
Soak muskrat overnight in salted ... dish. Place dish in pan containing hot water. Bake in a moderate oven, 350 degrees for 1 1/4 hours to 2 hours. Serves 6.
top of page