|Cooking in the French Fashion|
|by Stephanie Ovide|
France is renowned for its contributions to the worlds of cuisine and fashion, and this cookbook captures the essence of both! Featuring 38 biling...
1 - 10 of 56 for old-fashioned pork
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Cover first three ... until brown. Do not burn. Add cold water to flour to make thickening. Add to pork broth and potatoes. Cook until potatoes are done.
Combine flour and salt. Dredge chops in flour mixture, reserving remaining flour mixture for gravy. Brown chops on both sides in hot shortening. Add ...
Grease a 9 or 10-inch tube pan and line the bottom with waxed paper. Mix sausage with sugar. Add the beaten egg and mix well. Add the soda to the ...
Pick over and wash beans. Combine all ingredients and place in deep well cooker. Cover and turn to low heat. Cook 8 hours.
Soak 1 pound Soldier beans overnight in enough water to cover all. Parboil beans with 1 teaspoon baking soda until skins burst by blowing on a spoon. ...
3 1/2 cups boiling water poured on pork while hot. Let ... at 350 degrees for 2 hours. Yield: 4 to 5 large fruit cakes. Note: Bake in tube or bundt pan.
Cook liver and fat pork until tender. Remove ... meal has cooked, stirring constantly. Put in mold. Press down until cold. Slice and serve cold or broil.
1. Place A ingredients into 6 quart pot and bring to a boil. 2. Add lentils, B. Cover pot, simmer for 45 minutes. 3. Add C ingredients, simmer for ...
Pick and wash ... slice. Rinse salt pork and cut into ... until greens and roots are tender. Serve with green onions, if desired. Yield: 6 to 8 servings.
Soak beans overnight ... use Great Northern beans in place of dried beans. Also, ham hocks instead of ham, bacon, or salt pork. It gets a better flavor.
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