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Results 51 - 60 of 222 for pennsylvania dutch
1. Drain beets. Reserve the liquid. Place the beets in a 1 1/2 quart jar. 2. Measure reserved beet liquid. If necessary, add enough water ...
Cook bacon until crisp. Combine egg, onion, sugar, salt, vinegar and water. Add to bacon and stir. Heat to boiling. Pour hot dressing over ...
In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir ...
In large stainless steel pot, add all ingredients. Simmer 2 to 2 1/2 hours, covered until fork tender. Stir occasionally. Serves 6 to 8.
Sift flour and salt; cut in shortening until mixture resembles cornmeal. Beat water, egg and vinegar together; stir into flour mixture. ...
Soften the yeast in warm water. Let stand 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add 1 cup flour ...
Beat eggs, vanilla, sugar, and milk. Mix dry ingredients. Beat batter until smooth. Run batter through a funnel into hot oil using a ...
In a medium-size bowl, beat eggs until frothy. Gradually beat in milk. Stir in flour, sugar, baking powder and salt until smooth. In ...
Grate potatoes into large bowl. Toss with lemon juice to coat. Let stand 5 minutes; drain well. Add melted butter, flour, onion, scallions, ...
Sift together the flour, baking powder, salt and sugar. Combine the milk and beaten eggs, mixing well by hand or with a mixer until smooth. ...
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