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Results 31 - 40 of 40 for 1950s entrees
Put noodles into 3 quarts boiling water. Cover and reduce heat to low. Cook 20 minutes. Drain; combine with remaining ingredients. Pour ...
Preheat oven to 350 degrees. Mix beef, corn flakes, eggs, soy sauce, pepper, garlic powder, catsup and onion. Blend well, form walnut size ...
In a large saute pan, melt butter. Add onion and garlic and saute for 5 minutes. Add mushrooms to pan and cook 2 minutes, then add ...
SAUCE: Combine all ingredients, serve cold. Prepare squid, then cut hood and tentacles into strips. Toss in flour. Beat egg, salt and ...
35. SHRIMP MOUSSE
Easy do day ahead. Stores well in refrigerator. Use as appetizer, salad or main dish. This is about 2 pounds of shrimp. You can save money ...
Season chops with salt and ... one or more entrees. bake covered, in a ... to 8 minutes or until heated through, giving dish a half-turn once.
Put peaches in blender and ... this mold with my special Sandwich Loaves, but it's great with any hot or cold entree. Refer to section on entrees.
38. CRABMEAT MORNAY
Melt butter in top of double boiler over hot water. Blend in flour, and gradually add milk and Half & Half, stirring until roux is smooth ...
With an electric mixer, beat Ricotta, Feta and cream cheese with flour, eggs, nutmeg and pepper until well blended. Stir in parsley. Cut ...
Thaw frozen shrimp. Peel shrimp, remove sand veins and rinse with cold water. Cook onion in fat until tender. Add shrimp and cook for 3 to ...
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