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Results 111 - 120 of 139 for pickles bay leaf
111. PICKLED BEETS
Cook beets until tender. Allow 45 to 60 minutes for young beets, more for older variety. Skin when cool enough. Slice; set aside. In ...
112. PICKLED EGGS
Combine and keep in refrigerator. Good after 3 days.
113. PICKLED MUSHROOMS
Combine all ingredients and cook over low heat (covered for 4-5 minutes) about 15 minutes or until mushrooms are tender. Stir (gently) ...
114. RINDERROULADEN
Lay steaks on flat surface. ... steak. Divide the pickles and onions and lay on ... broth, peppercorns and bay leaf. Cover and simmer about ... parsley and green beans.
Preheat oven to 275 degrees. Place all ingredients in large casserole with lid. Cover and bake 5 hours.
116. BEEF STEEFATHO
Tie pickling spice and bay leaf in 3 inch squares of ... spice bag and skim off any fat that has accumulated. Serve on pasta, rice or biscuits.
117. BARBECUE SAUCE
Measure all ingredients into a 2 quart saucepan. Heat to boiling, cover, reduce heat and simmer for 40 minutes. Stirring frequently, strain ...
118. CHICKEN SALAD
Simmer chicken in a large ... water, celery tops, bay leaf and onion for 1 hour. ... serving on a bed of lettuce. 6 servings, 209 calories each.
119. POTATO SALAD
Boil potatoes with 1/6 cup salt, bay leaf, celery salt and 1/4 ... and combine potatoes, pickles, eggs, pimento, celery and ... 25 to 35 servings.
120. CLARINDA'S DISH
Brown the two diced onions ... sugar, salt, pepper, bay leaf. Add a handful of ... potatoes; salad of assorted greens. Choice of drink optional.
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