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Results 41 - 50 of 177 for early 1800s food
Drain all cans of beans. Mix all. Sauté crackers in butter. Place on top of mixture. Bake at 350°F for 30 minutes.
42. PEA & CORN SALAD
Drain peas and corn. In large bowl combine peas, corn, pimento, onion, celery and green pepper. In small saucepan, combine sugar and ...
In large Dutch oven or soup pot, cook ground beef and onion until meat is slightly browned; drain. Add remaining ingredients, except corn, ...
Drain all vegetables in colander. Mix well. Pour over vegetables. Marinate overnight. Keeps up to 2 weeks in refrigerator.
45. PEA CASSEROLE
Drain peas; place in casserole and cover with soup. Top with crackers and melted butter. Bake at 350 degrees for 45 minutes. Serves 4.
Drain vegetables, mix oil, vinegar ... frequently. Drain off liquid in the morning. Be sure and use shoe peg corn and LeSeur small early green peas.
47. HAMBURGER STEW
Layer in crock pot in order of listing. Salt and pepper each layer to taste. Cook in crock pot on low for 8 hours.
Note: Peppers may be increased up to 1 teaspoon each - hot. Drain vegetables and toss with sauce. Top with Cheddar and Mozzarella cheese.
49. TURTLE CAKE
Combine cake mix, butter and 2/3 cup of the canned milk; mix well. Press half of the mixture into 9 x 13 inch cake pan. Bake at 350 degrees ...
Mix sour cream and mayonnaise and chill. Blanch peas, rinse with cold water, and chill. Boil eggs and cool. Cut up lettuce and layer half ...
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