Early 1800S Food - Recipes - Page 8

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Results 71 - 80 of 177 for early 1800s food

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71. LAYERED SPINACH SALAD

Put spinach on bottom of 9"x13" casserole. Next layer bacon and eggs. Break bibb lettuce in bite size pieces over egg. Sprinkle on peas, ...

72. PEA SALAD

Combine the first 4 ingredients in a medium bowl. Add the remaining ingredient to taste. Maybe served on lettuce. Great for picnics.

73. OLD FASHIONED VEGETABLE SOUP

Brown ground beef and onion until meat is slightly brown. Drain fat. Add remaining ingredients except corn, beans and peas. Simmer 30 ...

74. PASTA E PISELLI

1. Place oil in a sauce pot over a low fire and heat. Add onions and begin to saute. While onions are sauteing, put a pot of water on the ...

75. MARINATED VEGETABLES

Combine the marinade with 1/2 cup sugar and 1/2 cup vinegar over until low heat, stirring until well mixed. When cool, pour over vegetables ...

76. MARINATED VEGETABLES

Pour marinade over vegetables. Mix, cover, and refrigerate for 24 hours.

77. POLYNESIAN SALAD

Place drained vegetables in a large mixing bowl; stir in celery, onion and pimientos. Combine sugar, vinegar and oil. Bring to a boil and ...

78. MAIN DISH SALAD

In large bowl combine all ingredients; toss gently. Cover and chill thoroughly. Serves 6.

79. LAYERED SALAD

Tear lettuce in very small pieces and layer in bottom of 13"x9" casserole. Drain peas and layer on top of lettuce. Chop celery very fine in ...

80. PASTA CHICKEN MUSHROOM

Make the salad per box directions. Add mushroom pieces. Add chunk chicken. Add 1/2 can ripe olives. Mix with 1/3 bottle of dressing. Enjoy. ...

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