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Results 41 - 50 of 211 for parsleyed turnips
Bring water to boil. Add bouillon cubes and let dissolve. Add vegetables and cook until just barely tender. Add cornbread dressing and ...
Trim excess fat from beef ... hours. Add vegetables, parsley and, if necessary, 1/4 cup ... advance, refrigerate overnight, reheated and sliced.
43. VEGETABLE STOCK
Combine all ingredients in a stock pot. Bring to a boil; cover, reduce heat and simmer 1 1/2 hours. Uncover and continue cooking 2 hours. ...
44. MASHED TURNIPS
Heat turnips to boiling in water. Reduce ... drain. Mash; add butter, salt, sugar, pepper. Stir until well mixed. Serve garnished with parsley.
Makes 5 quarts. Drain tomatoes ... pepper, celery and parsley in large kettle. Cover and ... juice, tomatoes, beans, turnip, cabbage, carrots, celery and ... suitable for family size.
Place vegetables in a large soup pot. Add just enough water or vegetable stock to cover. Bring to the boil. Reduce heat, cover, and simmer ...
Bits of cooked beef or veal, bones from roast, lamb fowl, or chops can be used. Avoid using smoked or corned meats. (Marrow bones can be ...
For 6 servings you will need: TIPS: This soup is excellent if made the day before and reheated. It may also be frozen in individual ...
In a large saucepan, over ... cook potatoes and turnips in boiling water for 20 ... fluffy. Stir in parsley, chives and red pepper. ... about 1/2 cup each.
Day before serving; in medium ... Add cabbage, carrots, turnips and canned tomatoes. Cover and ... chopped tomato, celery, parsley, garlic, 1/2 teaspoon salt ... servings; 2 1/2 quarts.
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