Early 1800S Food - Recipes - Page 6

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Results 51 - 60 of 177 for early 1800s food

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51. CALICO SALAD

Bring to boil and pour over vegetables. Mix well. Let stand overnight in refrigerator. Drain off all dressing before serving salad.

52. COUNTRY CHICKEN VEGETABLE CASSEROLE

Blend ingredients lightly and put in a 9 x 13 casserole. Blend first 7 topping ingredients, then add milk, oil and egg. Stir just enough ...

53. FRIED RICE

Brown the bacon in a heavy skillet, remove bacon and turn down heat. Pour beaten eggs in the skillet and scramble slightly. Add remaining ...

54. BEAN-PEA SALAD

Drain canned vegetables well. Add to chopped vegetables. Set aside. In small saucepan, bring vinegar, oil, and sugar to a boil. Pour over ...

55. GREEN BEAN & GREEN PEA SALAD

Mix ingredients. Chill and serve.

56. APPLE CRISP

Peel and core apples, slice and line in rows in bottom of pan. Sprinkle top of apples with cinnamon. In a bowl combine other ingredients. ...

57. CHICKEN PARTY CASSEROLE

Mix all ingredients, grate cheese if cold or dice finely. Let stand OVERNIGHT or at least 12 hours. Remove from refrigerator 1 or 2 hours ...

58. CHICKEN CUTLET CASSEROLE

13x9 inch pan. Spread chicken in pan. In bowl, mix soups and sour cream, drained peas. Fold in. Pour on top of chicken, sprinkle stuffing ...

59. ALL IN ONE CHICKEN DINNER

Heat butter in large skillet. Add garlic powder and chicken, stirring often until light in color but not cooked. Add potatoes and water, ...

60. APPLE PIE AND CRUST RECIPES

Mix first 4 ingredients together well and crumble. Make a hole with the above mixture and add water, egg, and vinegar. Flour board and roll ...

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