Early 1800S Food - Recipes - Page 3

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Results 21 - 30 of 177 for early 1800s food

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21. HAM-MUSHROOM CASSEROLE

In a 2-quart buttered baking dish, place layers of ham, noodles, peas, mushrooms, cheese and 1 tbsp. flour. Repeat process once more. Pour ...

22. FUZZY NAVEL PUNCH

In a gallon pitcher, add ... carton Bright and Early/orange juice. Repeat for second ... to make one large punch bowl. Makes 2 gallons punch. .

23. EARLY RISER CINNAMON ROLLS

Mix yeast, 1 cup warm water and 2 tablespoon sugar together and set aside in a warm place. Mix milk, lukewarm water, sugar, oil, baking ...

24. EARLY BIRD SALAD DRESSING

Put in quart jar and mix. Keep in refrigerator. Real good.

25. EARLY AUTUMN SOUP

Brown meat in large saucepan. Drain off fat. Add onion and cook until tender. Stir in remaining ingredients except tomatoes. Heat through ...

26. EARLY MORNING COFFEE CAKE

Cream butter and sugar; add eggs. Fold in sour cream and vanilla. Add dry ingredients. Combine topping ingredients. Spoon 1/2 batter into ...

27. CHINESE COLESLAW

Combine just before serving.

28. CREAMED GARDEN POTATOES AND PEAS

In medium saucepan, cook unpeeled potatoes in boiling water for 20 to 25 minutes or until tender. Drain, peel if desired. Set aside. In ...

29. BREAD AND BUTTER PUDDING

Grease 8 x 8 baking dish. Spread butter on bread slices. Arrange 4 slices of bread in dish in one layer, overlapping slightly if necessary; ...

30. BISCUIT BEEF STEW (MEAL IN A POT)

In a 5-quart stew pot or Dutch oven, brown the cubed stew meat in the cooking oil. When completely browned, add 2 quarts water, salt, ...

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