Course - Recipes - Page 7

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Results 61 - 70 of 160 for course

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61. PEPPER STEAK

Tenderize steak for at least 2 hours. Mix remaining ingredients and pour over meat. Marinate for 24 hours. Before grilling, sprinkle meat ...

62. MUSHROOM PATE'

Heat oil in skillet and add onion. Saute, stirring, until limp but not browned. Add mushrooms, garlic and sherry. Saute one - two minutes ...

63. POTATO SURPRISE

Cook unpeeled potatoes until done either in oven or microwave. Cut into quarter size or diced pieces. Cook over medium heat for 10 minutes. ...

64. SAUSAGE SPINACH HALF MOONS

Mix all above ingredients. Roll out 1/4 inch thick. Cut into 2 inch rounds with glass. Fill with heaping teaspoon of filling. Wet edges, ...

65. RED PEPPER RELISH

Simmer 45 minutes to 1 hour or until it becomes clear. Freeze. (Cooper)

66. PERKY, PARTY SALAD

Add together; drain well. In ... overnight. For a main course, salad meal, tuna, crab, shrimp, or lobster will be great! Leave bacon out though.

67. RED CLAM SAUCE

In a saucepan, gently heat the oil and saute the garlic until golden brown. Add the herbs, tomatoes, clam juice, and wine. Bring to a boil ...

68. SCALLOPED OYSTERS

Toss cracker crumbs in melted butter. Butter shallow baking dish. Layer 1/3 of crumbs on bottom of dish. Add layer of oysters. Mix cream, ...

69. SAUSAGE

Mix well once a day for 3 days. Keep covered and refrigerated. On the 4th day form into compact rolls. Place on broiler pan. Bake at 150 ...

70. "KILLER" DIP - TEX MEX

Combine first 3 ingredients; spread mixture in 12 inch round platter with sides. Combine chopped avocados, tomatoes and lemon juice. ...

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