- 81. WIGILIA SAUERKRAUT
- Saute onion in butter or fat. Drain sauerkraut and rinse lightly. Add sauerkraut and water to onions. Simmer, covered, for 1 hour. Uncover and fry ...
Ingredients: 4 (onion .. pork ...)
|
- 82. YORKSHIRE PUDDING
- Place the milk, eggs, flour, salt and 2 tablespoons hot fat in a blender and blend until smooth. Pour 1 tablespoon fat into a 9" pie plate. Pour in ...
Ingredients: 5 (eggs .. flour .. milk .. salt ...)
|
- 83. NEW ENGLAND CLAM CHOWDER
- This old-fashioned authentic Cape ... allowing salt pork to render. Remove from heat ... chopped broccoli as a substitute.
Ingredients: 20 (cream .. flour .. garlic .. leaves .. milk .. oil ...)
|
- 84. MINESTRONE SOUP
- In a large pot, ... and fry slowly to render the wonderful pork flavor. ... macaroni when heating. Serves 6-8.
Ingredients: 13 (beans .. cabbage .. carrots .. celery .. onion ...)
|
- 85. NEW ENGLAND CORN CHOWDER
- 1. Chop or gring salt pork. Render and strain fat into ... cream. 8. Season to taste.
Ingredients: 8 (corn .. flour .. hot .. pork ...)
|
- 86. POTATO, GREEN BEAN, AND BACON SALAD
- Boil or steam potatoes in their jackets just until done. Steam or blanch the green beans until crisp tender. Cook the bacon crisp and save the ...
Ingredients: 12 (beans .. eggs .. oil .. potatoes .. salt .. slices ...)
|
- 87. REAL TEXAS CHILI
- Cut the meat into ... casserole. Cook, stirring to render the suet of fat. ... bouillon. Makes 6 generous servings.
Ingredients: 9 (harina .. steak .. suet .. vinegar ...)
|
- 88. SAUSAGE STUFFED MUSHROOMS
- Remove sausage meat from casings and crumble into a small skillet. Saute gently, stirring often, until meat is thoroughly done. Season with fennel ...
Ingredients: 11 (mushrooms .. necessary .. olives .. onion .. opt. ...)
|
