|Boat Cuisine: The All-Weather Cookbook|
|by June Raper|
"This looks better than beans on toast!" June Raper has been at sea long enough to be suspicious of recipes describing "how to make jam at sea" or...
Results 1 - 8 of 8 for tavern cheese
In large saucepan ... Gently stir in cheese until melted. Stir ... over low heat until hot. Makes 6 (1 cup) servings. Top with croutons and parsley sprig.
Mix mayonnaise, vinegar, salt and Tabasco sauce and add to the celery, onion, eggs and cheese. Add to cleaned spinach. From the Tavern in New Wilmington, PA.
Let stand at room temperature until soft. Add: Mix low speed. Add 1/2 of 5 oz. bottle Lee and Perrins Worcestershire sauce, 2 1/2 oz. Port wine. Mix ...
Split open the ... with meat and cheese. Top each ... 2 tablespoons relish. Follow-up with the tomato, onion and green pepper. Sprinkle with dried basil.
Soak bread in cold water. Squeeze out water. Add other ingredients and roll into balls. Fry in sausage fat or bake at 350 degrees in greased pan for ...
Combine vegetables in ... to pot. Add cheese slowly, small amounts ... Pour in beer, cover, simmer for 20 minutes. Serve with warm, crusty French bread.
Cook 3 1/2 ... 1/2 cup grated cheese. Pour sauce ... chicken, mushrooms. Sprinkle 1/2 cup grated cheese over top. Bake at 350 degrees for 45 to 60 minutes.
Melt butter in ... (minus 1 tablespoon) and cheese. Mix seasonings with 1 tablespoon beer and add to cheese. Stir in egg. Serve over toast and tomato slices.
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