Colonial Foods 1750 - Recipes - Page 8

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Results 71 - 80 of 107 for colonial foods 1750

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71. COLONIAL WILLIAMSBURG CREAM OF PEANUT SOUP

Saute onion and celery in butter until tender. Stir in flour until well blended. Add broth, stirring constantly, and bring to a boil. ...

72. COLONIAL WILLIAMSBURG COLESLAW

Combine cabbage, onion, celery and red pepper in a bowl. Add dressing and toss. Chill several hours to blend flavors. Serves 6 to 8. ...

73. COLONIAL SUGAR COOKIES

Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until ...

74. COLONIAL STRAWBERRIES WITH QUINCE CREAM

Beat jelly and sugar together until well blended. Add cream and beat until stiff. Chill and serve with strawberries. Serves 6.

75. COLONIAL WILLIAMSBURG CREAM OF PEANUT SOUP

Puree celery and onions then saute in butter. Add flour until blended in thoroughly. Stir in chicken broth and bring to boil. Add peanut ...

76. COLONIAL YEAST BREAD

In a mixing bowl, combine caramel, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm ...

77. EARLY COLONIAL BREAD

Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 ...

78. EASY COLONIAL OATMEAL COOKIES

Preheat oven to 350 degrees. In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Stir in remaining ingredients. ...

79. EARLY COLONIAL BREAD

Dissolve yeast in warm water. Add 1 teaspoon sugar and set aside to proof. Mix together boiling water, oil, molasses and salt. Combine ...

80. EARLY COLONIAL BREAD

Thoroughly combine the cornmeal, brown sugar, salt, boiling water and oil. Let it cool to lukewarm, about 30 minutes. Soften yeast in the ...

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