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Results 21 - 30 of 36 for peasant food
Mix all ingredients together. Then cut top of bread off and scoop out center of bread, and set aside. Put mixed ingredients in scooped out ...
Mix all the ingredients from above. Let chill for at least 3 hours; best overnight. Serve in hollowed out rye bread and fresh veggies. ...
23. PEASANT SOUP
Drain beans. Put beans in large pan with 4 cups water. Bring to boil and simmer 1 hour or until tender. Do not drain. In a large skillet, ...
Trim excess fat from chops and roll in flour. Brown chops and oil in a small amount of oil over medium heat. Season with salt and pepper. ...
25. PEASANT SOUP
Put all ingredients in heavy pan or Dutch oven with 2 quarts water. Cover, simmer until vegetables are tender. Before serving add Polish ...
In a 9 x 11 inch cake pan, bake a pie crust, set aside. Saute in fry pan or wok: onions, celery, carrots, mushrooms, sauerkraut (can use ...
27. PEASANT STEW
Wash and chop vegetables. Heat oil in large soup pot and saute garlic, onions, and pepper for 5 minutes. Stir in remaining ingredients, ...
28. PEASANTS' FEAST
Heat oven to 350 degrees. Mix sauerkraut, tomatoes, onion, sugar and salt in ungreased baking dish, 11 1/2" x 7 1/2" x 1 1/2". Rub potatoes ...
29. PEASANT SOUP
Wash and sort beans. In ... hot water. In food processor, puree 1 cup bean ... into beans in Dutch oven. Simmer uncovered until thoroughly heated.
The day before, start bread. Dissolve yeast in warm water. Measure flour into large bowl. Blend in sugar and salt. Add butter and cut in ...
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