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Results 11 - 20 of 35 for classes

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11. CLASS #3 FRUITED CUSTARD PIE

Bake pie shell. While still warm, paint the inside of the crust with warmed, strained apricot jam. This will keep the crust from getting ...

12. SEEKERS CLASS CHRISTMAS PARTY STUFFED POTATOES

Scrub potatoes and dry. Coat each potato with thin layer of butter. Place in 425 degree preheated oven and bake for 1 hour. (Do not wrap in ...

13. CLASS #3 SOLE VERONIQUE

Butter a large ovenproof dish. Add filets; sprinkle with salt and dot with butter. Strain the wine from the grapes over the fish and add ...

14. CLASS #6 CRABMEAT ON ENDIVE

Pick over the fresh crabmeat to remove any pieces of shell or gristle. Shred the crabmeat and mix with Remoulade Sauce. (Remoulade can be ...

15. HARMONY CLASS FAMOUS FUDGE

At least 7 ounces of marshmallow creme is needed, a little larger jar may be used without changing the taste. Butter gives a noticeably ...

16. MRS. BERRIER'S CLASS FAVORITE BLUEBERRY MUFFINS

Sift dry ingredients into mixing bowl; make well in center. Combine egg, milk and salad oil. Add all at once to dry ingredients. Stir ...

17. HOME EC CLASS - PARTY CHIFFON CAKE

Heat oven to 325 degrees. Sift first 4 ingredients together into mixing bowl. Make a well in center and add Wesson, egg yolks, water and ...

18. CLASS #6 PEACH MELBA BOMBE

Line a bowl of the proper size to serve your guests with Saran Wrap or 2 criss- cross strips of waxed paper which extend outside the bowl. ...

19. CLASS #1 ANTIPASTI

Place rows of individual selections keeping an eye to having contrasting colors next to one another. Pepperoni Provolone Ripe olives Green ...

20. WORLD CLASS CAESAR SALAD

UTENSILS: Wooden bowl, fork & spoon, salad plates, large, chilled, knife, cut lemon & anchovies. NOTE: Per order, serves 2 people. Rub ...

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