|The International Soup Book|
|by Susan R. Friedland|
The International Soup Book offers more than sixty recipes for the world's original and undisputed champion of comfort foods--soup.
Results 31 - 40 of 48 for eagle meat
Place in layers over a crust of 1/2 cup butter and 1 cup graham cracker crumbs. Bake at 350 degrees for 25 minutes. Serves 9-10.
Melt butter in 9 x 13 shallow pan, spread crumbs evenly over butter. Add remaining ingredients in order. Bake at 350 degrees for 30 minutes. Cut into ...
Sift flour and soda. Add rest of ingredients. Mix well. Add to topping. Melt butter and brown sugar; add cherries and nuts. Put in bottom of cake ...
Mix together graham ... pieces and nut meats. Blend in Eagle Brand sweetened condensed ... and cut into squares or bars. Cool. Makes 16 (2 inch) squares.
Cook Eagle Brand milk, and ... vanilla and nut meats. Turn into pan which has been buttered or lined with paper. Chill for a few hours. Makes about 2 pounds.
Preheat oven to 300 degrees. Grease and flour 10 inch fluted tube pan OR 32 muffin cups OR use paper-lined muffin cups. Sift together flour and soda; ...
Pour the ingredients listed above in that exact order into a 12 x 9 inch cake pan. DO NOT MIX. Bake at 325 degrees for 35 minutes.
Mix condensed milk with Cool Whip in large bowl. Fold in the DRAINED pineapple, cherry filling and broken nuts. Refrigerate.
Preheat oven to 300 degrees. Grease a 9 inch (tube pan); line with wax paper and grease again (or use generously greased and floured 10 inch fluted ...
Place first 5 ingredients in 9x13 inch baking dish in layers. Cover with Eagle Brand milk and top with nuts. Bake 30 minutes at 300 degrees.
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