Traditional 1948 Foods - Recipes - Page 7

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Results 61 - 70 of 190 for traditional 1948 foods

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61. TRADITIONAL HOPPIN' JOHN

Wash black-eyes, then in 5 cups boiling water, boil 2 minutes. Remove from heat and soak overnight. (Or, for quick method: Add boiling ...

62. TRADITIONAL COCKTAIL SAUCE

For variety: May substitute lime juice for lemon juice or ketchup for chili sauce. Combine all ingredients and stir well. Chill for several ...

63. TRADITIONAL CORNBREAD STUFFING

Remove sausage from casing and chop into small pieces. Brown sausage, remove from pan and drain. Retain drippings to fry onions and celery. ...

64. TRADITIONAL JAMAICAN CHRISTMAS CAKE

Store and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruit very fine, except currants. Place all ...

65. TRADITIONAL CHRISTMAS SUGAR COOKIES

Add sugar to butter; cream until fluffy. Beat in eggs one at a time. Add milk and vanilla. Stir in dry ingredients and chill. Bake 6-9 ...

66. TRADITIONAL JEWISH CHICKEN SOUP

In 4 quart pot, add all ingredients. Fill pot 1/2 to 3/4 full. Bring to boil. Let simmer 3 to 4 hours.

67. TRADITIONAL ENGLISH SCONES

Preheat oven to 375 degrees. Butter and flour large cookie sheet. Mix first 5 ingredients in large bowl. Add butter and cut in until ...

68. TRADITIONAL IRISH SALAD

Arrange lettuce leaves like a rose in deep bowl, biggest leaves on the outside, small leaves in the center. Scatter all or some of the ...

69. TRADITIONAL JEWISH BRAIDED CHALLAH

Heat the water until it feels warm like a baby's bath. Put in large bowl. Add one third of the flour, sugar and yeast. Mix until smooth. ...

70. TRADITIONAL CHEX PARTY MIX

Preheat oven to 250 degrees. In open roasting pan, melt butter in oven. Stir in seasoned salt and Worcestershire sauce. Gradually add ...

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