Early 1800S Food - Recipes - Page 11

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Results 101 - 110 of 177 for early 1800s food

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101. TURTLE CAKE

Mix cake mix according to directions. Grease and flour 13x9 pan. Pour 1/2 batter in pan. Bake 20 minutes, 350 degrees. Begin melting ...

102. TUNA CASSEROLE

Cook macaroni in water until tender. Drain in colander. Grate cheese. Combine macaroni, tuna (drained), soup, milk, cheese and peas ...

103. ASPARAGUS CASSEROLE

Combine asparagus, mushrooms, peas and cut up boiled eggs together in an oven safe dish; set aside. To make cheese sauce use 2 tablespoons ...

104. ASPARAGUS CASSEROLE

Drain asparagus and peas. Line asparagus in bottom of casserole dish (9x13). Spread out peas in layer over asparagus. Layer soup over top. ...

105. BEAN SALAD

Drain peas, green beans, corn and pimento. Chop onion, bell pepper and celery. In a saucepan mix salt, sugar, vinegar, oil, pepper and ...

106. ASPARAGUS CASSEROLE

Dice 2 hard boiled eggs and add remaining ingredients but cheese. Mix well and top with grated Cheddar cheese. Bake at 350 degrees for 20 ...

107. ASPARAGUS CASSEROLE

Combine asparagus, mushrooms, peas and cut up boiled eggs together in an oven safe dish. Set aside. To make cheese sauce use 2 tablespoons ...

108. 24 HOUR SALAD

Layer as listed, refrigerate for 4 to 6 hours.

109. CHICKEN A LA KING

Preheat oven to 350 degrees. Prepare patty shells according to directions on package. Place unopened bag of peas in boiling water; bring to ...

110. ASPARAGUS CASSEROLE

In saucepan, melt together butter, cheese and soup. Arrange asparagus spears in bottom of greased 1 1/2 quart baking dish. Layer cheese ...

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