1760-1781 Colonial Food - Recipes - Page 5

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Results 41 - 50 of 107 for 1760-1781 colonial food

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41. COLONIAL GINGERBREAD

About 3 hours before serving or earlier in the day. Preheat oven to 325 degrees. Grease and flour 9 x 9 x 2 inch baking pan. Into large ...

42. COLONIAL GREEN BEANS & BACON

In large skillet cook bacon, uncovered over medium heat until crisp, turning occasionally. Remove bacon reserving drippings and drain on ...

43. COLONIAL GINGERBREAD

Preheat oven to 325 degrees. Grease and flour a 9x9x2 inch baking pan. Into large bowl, measure all ingredients. With mixer at low speed, ...

44. COLONIAL GREEN BEANS AND BACON

In a large skillet cook the bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, ...

45. COLONIAL GREEN BEANS AND BACON

In a large skillet, cook the bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove ...

46. COLONIAL FRUIT CAKE

Grease a 10-inch tube pan; line with brown paper; grease paper. Halve cherries; chop pineapple. Combine citron, cherries, pineapple, ...

47. COLONIAL INN GREEN BEANS ALMONDINE

Cut beans into 1 1/2 inch pieces and wash thoroughly. Place in 5 quart Dutch oven; add ham hock and water. Bring to boil, then reduce heat. ...

48. COLONIAL GINGERBREAD

Preheat oven 325 degrees. Bake 45 minutes. Serve with lemon sauce.

49. COLONIAL INN CAKE

Beat egg whites until foamy in small mixer bowl. Gradually beat in 1/2 cup sugar; beat until stiff and glossy. Beat egg yolks until light ...

50. COLONIAL FRIED CHICKEN

Wash chicken well in cold water and pat dry. Pour salad dressing over chicken in shallow dish, coating each piece. Then mix flour, paprika, ...

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