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Results 101 - 110 of 1,880 for canned pimentos
101. CAULIFLOWER SCALLOP
Mix together all ingredients. Place in 10x6x1-1/2 inch baking dish. Bake at 375°F for 45 minutes or until firm. Serves 6 to 8.
102. CORN SALAD
Mix all ingredients.
Combine everything together and place in casserole dish. Bake at 325 degrees for 1 hour. After it browns, cover with foil. Add more broth, ...
104. CLAM SAUCE
Fry garlic, onion and pimento lightly in skillet. Add tomatoes, ... reduced and thickened. Add clams. Simmer 2 to 5 minutes. Add parsley last minute.
105. CHICKEN A LA KING
Lightly brown mushrooms and green ... Add chicken and pimento. Serve on biscuits, hot ... ham or drained canned tuna fish or turkey may ... sometimes double the sauce.
106. VEGETABLE BOUQUET
Drain first seven ingredients then combine all ingredients. Mix well. Note: Optional you can use broccoli, cauliflower, green olives.
107. CORN PUDDING
Preheat oven to 375°F. Place ... green pepper and pimentos. Place mixture in baking ... when center appears jellied upon gently shaking pan.
Preheat oven to 375 degrees. ... Arrange strips of pimento on top and bake 5 ... Remove and discard bay leaf and serve sprinkled with coriander.
Cook green pepper and onion ... with cheese and pimento. Roll as for jelly ... as directed. (Bake remaining biscuits on greased baking sheet.)
Mix all ingredients at least 3-4 hours before serving time. Will keep for several days in refrigerator. Good with all kinds of barbecue.
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