1760-1781 Colonial Food - Recipes - Page 3

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Results 21 - 30 of 107 for 1760-1781 colonial food

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21. COLONIAL CHICKEN SALAD

Mix first 5 ingredients together. In small bowl mix dressing. Pour over salad. Refrigerate.

22. COLONIAL CARROT PECAN CAKE

Sift together dry ingredients; set aside. In large size mixing bowl combine oil and sugar; mix well. Add half of flour mixture; blend. Add ...

23. COLONIAL COOKIES

Cream butter and sugar. Add flour, soda and salt; mix. Add oats and vanilla. Shape in small balls on un-greased baking sheet. Bake at 350°F ...

24. COLONIAL CHICKEN CHOWDER

Cook chicken, water, bouillon, celery and bay leaf for 1 hour. Strain broth and return to pan. Remove bone and skin from chicken and tear ...

25. COLONIAL BROWN BREAD

Mix all ingredients thoroughly. Pour batter into two greased 9x5x3-inch pans. Bake 1 hour at 350 degrees. Serve bread warm. May be ...

26. COLONIAL CHESS PIE

Heat one cup of granulated sugar, brown sugar, milk, flour and butter to dissolve. Cool. Beat 3 egg yolks and 1 whole egg well. Add 1 ...

27. COLONIAL CHICKEN AND RICE

Divide cooked rice (1/3 or 1/4); place each on long piece of foil. Sprinkle 1 tablespoon soup mix on rice; add 1/2 tablespoon butter. Place ...

28. COLONIAL BROWN BREAD

Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans. Mix first five ingredients in large bowl. Slowly add buttermilk until well ...

29. COLONIAL CARROT PECAN CAKE

Combine oil and sugar; mix well. Sift together remaining dry ingredients and add half into sugar mixture; blend. Sift in remaining dry ...

30. COLONIAL BROWN BREAD

Heat oven to 350 degrees. Grease 2 (9"x5"x3") pans. Mix all ingredients thoroughly. Pour batter into pans. Bake 1 hour. Serve bread warm or ...

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