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Results 71 - 80 of 175 for serving quantity
71. 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 ...
72. 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 ...
Peel eggplant; slice lengthwise in 1/4 inch slices. Arrange in layers on a large dish, salting each layer. Cover with another flat dish and ...
74. 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 ...
75. COLE SLAW
Grate cabbage, chop celery fine, grate carrot, chop green pepper. Mix. Toss with dressing. Shake dressing ingredients in jar. Use about ...
Bone the dove breasts and ... 20 minutes. When serving, place the foil packages ... Chopsticks, bamboo skewers or toothpicks will be helpful when eating.
Saute onions and celery until clear. Add flour and stir until smooth. Add tomatoes, sugar, thyme, salt, pepper and parsley. Pour over fish ...
Slice chicken, meat, garlic, onion, mushrooms, cabbage, pitsay, celery and grind or pound the pepper (pamrrinita). Put the butter oil on ...
79. COTTAGE CHEESE
Put fresh milk in a ... start a new quantity in place of the rennet. ... recipes using sour milk. The skimmed cream can be churned in the blender.
80. 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 ...
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