Colonial Foods 1750 - Recipes - Page 4

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Results 31 - 40 of 107 for colonial foods 1750

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31. COLONIAL FRIED CHICKEN

Combine all seasonings and flour. Roll chicken in flour mixture. Using Dutch oven or other heavy deep pan, fry in shortening 350 degrees - ...

32. COLONIAL CORNBREAD

Sift cornmeal, flour, sugar, baking powder and salt into mixing bowl. Add egg, milk and melted butter, stirring JUST until all ingredients ...

33. COLONIAL CRUMB CAKE

Blend brown sugar and flour in bowl, then add butter and blend again. Reserve 3/4 cup for crumbs. Add egg, sour milk, soda, cinnamon (and ...

34. COLONIAL CRUMB CAKE

Cut shortening into flour and sugars. Reserve 1 cup of this mixture for topping. Stir eggs, sour milk, soda and cinnamon into remaining dry ...

35. COLONIAL CORN BREAD

Mix all ingredients well. Pour into greased pan and bake at 400 degrees 20 minutes or until brown.

36. COLONIAL EASY COOKIES

Mix dry ingredients; work in butter like a pie crust. Make into balls and flatten with bottom of glass dipped in sugar while on cookie ...

37. COLONIAL EGGNOG

Blend 1/2 cup sugar and beaten egg yolks in top part of double boiler; stir in scalded milk slowly. Cook over hot water until mixture coats ...

38. COLONIAL CRANBERRY SALAD

Combine 1 cup water, sugar and cranberries in saucepan; bring just to a boil. Remove from heat; cover and let cool for about 5 minutes. ...

39. COLONIAL COOKIES

Mix all ingredients together, like pie crust until soft. Take teaspoon size lump of dough and flatten on ungreased cookie sheet. Bake at ...

40. COLONIAL CRANBERRY PIE

Beat eggs until just blended. Stir in corn syrup, sugar, and butter. Pour the cranberries into the pie shell. Place pecans or walnuts over ...

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