|by Fay Maschler|
Based on her recipe column for the "London Evening Standard", this book reveals the culinary inclinations of a working woman whose job is testing ...
1 - 10 of 10 for peaches mincemeat
Drain peaches. Fill with mincemeat. Place in ... with enough juice to keep from burning. Bake in slow oven about 30 minutes. Serve with roast fowl or ham.
Place peach halves in baking dish. Fill cavity with mincemeat. Sprinkle a ... served with chicken or ham or as a condiment with chicken salad. Serves 8 to 12.
Butter small loaf ... soda. Combine eggs, mincemeat, brandy, rum, ... top is golden. We refrigerate after cooling, wrapped in aluminum foil - freezes well.
Spoon 1 tablespoon mincemeat into each peach half. Top with butter. Place under broiler a few minutes.
Sift together dry ingredients excluding sugar. Set aside. Beat eggs in large bowl. Add oil and sugar. Cream well. Add A-Z and vanilla. Add dry ...
Grease baking sheets ... each. Stir in mincemeat and brandy, then ... from pan to cake racks. Store in container with tight-fitting cover. Yield 4 dozen.
In a mixing ... into filling or mincemeat. Carefully spread ... over bars. Cut into bars. Makes 50. In a mixing bowl stir together: Makes about 1/3 cup.
Preheat oven to ... crumb mixture. Arrange peaches in 2 circles ... minutes or until crust is browned and filling is set. Cool before cutting. Serves 6 to 8.
Sift dry ingredients and set aside. Beat eggs in a large bowl. Add oil and sugar and cream well. Add your choice of A to Z ingredients, plus vanilla. ...
Cook and grind meat. Add balance of ingredients, cook until done and thick. Put in jars and seal makes about 6 or 8 pints. Can double recipe.
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