1950S Entrees - Recipes - Page 3

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

Results 21 - 30 of 40 for 1950s entrees

Previous 1 2 3 4 Next

21. VEGETABLE AND MEAT ENTREE

Saute ground chuck, onion and garlic powder. Best to remove meat before onion is cooked. Add tomato sauce, garlic salt, oregano and salt. ...

22. SCALLOP ENTREE

Rinse and drain scallops. Arrange in dishes and sprinkle with vermouth. Melt honey and butter. Pour 1/2 of mixture over scallops. Crush ...

23. MEAT ENTREE

Boil the meat with 1/2 onion, pinch of salt, pinch of pepper and pinch of cumin until the meat is tender or about 2 hours. Remove meat and ...

24. MUSHROOM CREAM CHEESE ENTREE

Saute mushrooms and onions until golden brown. Saute choplets separately. Cook in double boiler until well blended. Mix all together, ...

25. CRANBERRY UPSIDE DOWN CAKE

Grease two 8-inch square pans. Sprinkle each with 1/3 cup sugar. Place 2 cups cranberries in each. Sprinkle another 1/3 cup sugar over each ...

26. SHRIMP AND LOBSTER NEWBURG FOR CREPES

Melt butter, add flour, mix to a paste. Add milk, salt and pepper gradually. Blend until smooth. Makes 1 pint white sauce. 3 onions, ...

27. SHRIMP CREPES

Saute shrimp and onions in 2 tablespoons butter for about 1 minute. Add 1/4 teaspoon salt and 1/4 cup vermouth. Bring to boil and cook ...

28. CREPES (FRENCH WHEAT)

Mix 2 hours two days before. Must rest. Heat skillet until water dances. Too hot and the crepe will be crispy, too cool it will be tough. ...

29. CHICKEN & RICE CASSEROLE

Boil chicken breasts for 45 minutes. Prepare rice as directed, when rice is ready to serve, add 1 can cream of chicken soup. Cut chicken ...

30. PAELLA

Slit one end of pouch package. Spread rice into 1 baking pan (12 x 20 x 2 inch); cover. Bake at 400 degrees for 45 minutes. meanwhile, in ...

Previous 1 2 3 4 Next

—Recipe Index—