|Clayton's Quaker Cook-Book|
|by H Clayton|
In his 1883 cookbook, H.J. Clayton shares the recipes and techniques he learned growing up in a farm kitchen.
1 - 10 of 16 for quaker cornmeal
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Combine cornmeal, flour, salt, ... chicken, skin side up, in large shallow baking dish; drizzle with butter and bake at 375 degrees for 50 to 55 minutes.
Note: garlic salt, seasoned salt, and blacken redfish seasoning contains onion flavor.
Heat oven to 400 degrees. Grease 8-9 inch baking pan. Combine dry ingredients. Stir in milk, oil, and egg; mixing just until dry ingredients are ...
In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemon juice and cinnamon. Bring to a boil, stirring constantly. Boil and stir 1 ...
Beat eggs and mix with sour cream. Mix in cream corn, onions, peppers and bacon drippings. Add to the dry ingredients and stir well. Add grated ...
Combine cornmeal, flour and ... Dip into cornmeal mixture. Fry a few at a time in deep hot oil (375 degrees) until golden brown. Makes 8 to 10 servings.
Fry hamburger and ... corn and flour, cornmeal, sugar, baking ... top the rest of cornmeal. Oven 400 degrees F. until light golden brown and pick is clean.
Fill a large ... add 1/3 cup cornmeal, baking powder, ... using a non-stick pan buttered liberally over a medium high heat. Top with maple syrup. Serves 4-5.
Cream butter and sugar; beat in eggs one at a time. Add other ingredients; mix well. Pour into an unbaked pie shell. Bake for 10 minutes in a 400 ...
Heat oven to 425 degrees. Lightly oil 8-9 inch square baking pan. Combine dry, add remaining; mix well. Bake 20-25 minutes or until edges are lightly ...
Result Page: 1
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