|CLASSIC CHEESE COOKERY|
|by Peter Graham|
This award-winning book is the most definitive collection of cheese cookery ever to be gathered together in one volume.
Results 1 - 10 of 10 for normandy vegetables
Cook vegetables until tender. Put ... other ingredients. Blend well. Cook, stirring, until thickened. Pour over vegetables. Sprinkle with remaining onions.
Prepare rice. Peel, ... set aside. Slice vegetables and set aside. ... with shrimp. Add sauce and simmer approximately 5 minutes. Serve mixture over rice.
Bring vegetables just to boil ... mushrooms and cheese. Bake in buttered casserole 25 minutes at 350 degrees. Top with buttered croutons and heat 5 minutes more.
In 10 inch skillet over medium heat, in hot oil, cook pork chops about 10 minutes or until browned on each side. Spoon off fat. Stir in soup, apple ...
In 10 inch skillet over medium heat in hot oil, cook pork chops about 10 minutes or until brown on both sides. Spoon off fat. Stir in soup, apple ...
Cut chicken into ... Pour in frozen .... Cover and simmer until vegetables are soft. Serve over hot rice. Total cooking time is approximately 30 minutes.
Boil chicken breasts ... of water until vegetables are tender. Mix ... Place cheese slices on top and cook in 350 degree oven until cheese is well melted.
Combine vegetables, soup, 1/2 ... at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Makes 6 servings.
Parboil broccoli long ... 12 casserole. Spread vegetables over it and ... vegetables and use cream of celery soup. May be topped with crumbs and Parmesan cheese.
Heat Bechamel Sauce ... boiler. Add chopped vegetables and chicken bouillon. ... cheese and blend thoroughly. Add pepper to taste. Make approximately 8 cups.
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