6 Course - Recipes - Page 9

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Results 81 - 90 of 160 for 6 course

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81. GOLDEN PECAN PIE

In medium bowl beat eggs slightly. Beat in the next 6 ingredients (light syrup, dark syrup, sugar, butter, vanilla and salt). Pour into ...

82. FLOWER POTS

Line the bottom of the flower pots with a double thickness of aluminum foil, cut to fit. Heat 1 pint of ice cream on medium-low 30% power, ...

83. BLARNEY PIE

Place potatoes, cabbage, carrots and onions in 3 quart pan and barely cover with water. Bring to boil, cook until potatoes are done, about ...

84. GARLIC DRESSING

In a food processor, place egg yolk, garlic, salt and pepper. Whip for 45 seconds. Add mustard, dribble oil and vinegar alternately. Add ...

85. CRUNCHY CABBAGE SALAD

Toss with dressing; cover and refrigerate until ready to use. Before serving add:

86. ERIC'S SOFT PRETZELS

Dissolve yeast in warm water; let stand 5 minutes. Combine next 3 ingredients; add to yeast mixture, mixing well. Turn dough out onto a ...

87. KILLER PATE

Melt butter in skillet. Add onions and saute until soft. Stir in livers and cook over medium-high heat for 3-4 minutes. Add chopped ham. ...

88. BREAD AND BUTTER PICKLES

Do not peel pickles; slice thin. Add onion, peppers, and whole garlic cloves. Add salt and cover with cracker or cubed ice. Mix thoroughly ...

89. CREAM OF WATERCRESS SOUP

Cook chicken in 2 quarts water until done. Remove and cool. Add onions, celery and bagged watercress to stock and simmer 1/2 hour. Remove ...

90. LE LAPIN A LA MOUTARDE

If the rabbit is bought whole, ask that it be SAWED rather than chopped to pieces, so you will be sure to have no loose bone fragments ...

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