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Results 41 - 50 of 1,220 for 1960s cooking
Remove husks, silk and ends, from each ear. Rinse corn in cold water and drop into kettle of vigorously boiling unsalted water, making sure ...
Peel potatoes or yams. Slice ... ingredients. Cover frying pan and simmer on medium heat. Approximate cooking time 15 to 20 minutes. 4 servings.
Lay brisket in a large roaster pan. Pour liquid smoke seasoning over meat and sprinkle generously with onion powder, garlic powder, and ...
Yield: about 4 3/4 cups First prepare the fruit: stem and thoroughly crush fully ripe berries, one layer at a time. Measure into large ...
This can be made in ... in Crock Pot, cook all night for noon meal ... per serving. Serve any leftovers over elbow macaroni or rice the next day.
46. PIT COOKING
Although it takes time and ... ingredients for pit cooking, after the food has ... a Dutch Oven cooks well in a pit. This ... 4 or 5 servings.
Beat egg whites stiff. Combine ... and corn syrup. Cook to soft ball stage (234 ... coloring. Drop from teaspoons on waxed paper. Serves 1 (48 times).
Peel and pit peaches. Grind or finely chop fruit. Measure 2 1/4 cups into large bowl. Add the lemon juice. Mix 3/4 cup water and Sure Jell ...
Wash and mash the berries. In a 4 quart saucepan, measure 3 1/4 cups pulp. Add lemon juice. Slowly stir in pectin. Mix thoroughly. Set ...
Thoroughly mix fruit and sugar in large bowl, let stand 10 minutes. Mix water and fruit pectin in small saucepan, boil 1 minute, stirring ...
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