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Results 71 - 80 of 175 for large quantity
Peel eggplant; slice lengthwise in ... layers on a large dish, salting each layer. Cover ... Salt to taste. Add basil while sauce is simmering.
72. CRYSTAL PICKLES
Wash pickles. Put whole pickles in cold salt water strong enough to hold or float an egg. Soak for 2 weeks. Scrub pickles and cut in ...
Bone the dove breasts and ... butter. On a large working surface, lay out individual ... bamboo skewers or toothpicks will be helpful when eating.
Slice chicken, meat, garlic, onion, mushrooms, cabbage, pitsay, celery and grind or pound the pepper (pamrrinita). Put the butter oil on ...
75. COLE SLAW
Grate cabbage, chop celery fine, grate carrot, chop green pepper. Mix. Toss with dressing. Shake dressing ingredients in jar. Use about ...
76. EGG NOG
Separate eggs, beat egg whites real stiff; set aside. Beat egg yolks with sugar until real thick and creamy. Fold in egg whites and ...
77. CORNISH PASTIES
Divide pastry into 4 and roll into 8-inch circles. Combine ground beef, chopped onion, peeled and finely cubed carrots and potatoes, salt ...
Saute onions and celery until clear. Add flour and stir until smooth. Add tomatoes, sugar, thyme, salt, pepper and parsley. Pour over fish ...
79. COTTAGE CHEESE
Put fresh milk in a ... times with a large spoon so that it heats ... start a new quantity in place of the rennet. ... churned in the blender.
80. EASY BAKE STEW
Mix 1 can tomato soup with 1 can cream of celery or mushroom soup and 1/2 can water. Mix all. Cover and bake at 275 degrees for at least 5 ...
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