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Results 61 - 70 of 107 for colonial food
Combine pumpkin, brown sugar, salt, spices and molasses. Mix well. Add eggs and evaporated milk. Pour into unbaked pie shell. Bake at 400 ...
Heat and boil for 5 minutes. Serve warm with a slice of lemon floating on top. Keeps in refrigerator for several weeks.
Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients and mix well. Stir in nuts. Spread ...
Boil and mash potatoes. Brown the onion in butter; add flour, then potatoes, milk, and seasonings. Stir and heat until smooth. Serve ...
Pare, core, and slice apples; add onion, salt and pepper. Place in greased casserole. Melt butter; blend in flour; add beer all at once. ...
Mix sugar, flour, cinnamon and butter like pie crust. Prepare cake mix according to directions. Sprinkle half of sugar mixture over bottom ...
Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Combine dry ingredients and add to pumpkin mixture and mix well. ...
Heat oil in Dutch oven. Season meat with salt and pepper and brown on all sides over medium heat, about 15 minutes. Add tomatoes, sugar, ...
Preheat oven to 350 degrees ten minutes before bread is to be baked. Grease a 10" tube pan or a bundt pan. Heat milk, shortening and 1/4 ...
Cream Crisco, sugar and 5 eggs (one at a time), salt, milk, flour and vanilla. Bake 1 hour at 300 degrees. Put aluminum foil over cake. ...
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