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Results 11 - 20 of 96 for summer meat
11. ANTIPASTA SALAD
Combine all ingredients with salad dressing, refrigerate at least 4 hours.
12. SUMMER SAUSAGE
Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. ...
13. SUMMER SAUSAGE
Mix all ingredients well. Chill 24 hours. Divide into 4 parts; make 8 inch logs. Wrap in nylon netting; tie ends tightly. Place on rack in ...
Mix well and leave overnight in refrigerator (covered). Divide in 4 sections (shape into 3x6 rolls). Wrap in Saran Wrap and refrigerate ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or ...
Mix well and keep in refrigerator covered. Mix every day for 3 days. On 5th day mix and make 4 rolls. Place on broiler pan and bake for 8 ...
Shape in rolls, wrap in foil shiny side out. Refrigerate overnight. Punch holes in foil. Put on rack and bake 1 hour 10 minutes at 350.
Prepare Creamette Rotelle according to package directions; drain. In medium bowl, combine rotelle, crab, celery, peas, olives, onion and ...
19. SUMMER SAUSAGE
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs ...
This type of salad is ... or marinated. Pre-cooked meats are sliced or cut into ... hours or overnight in the refrigerator, then drain thoroughly.
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