Course - Recipes - Page 9

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Results 81 - 90 of 160 for course

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81. 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 ...

82. 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 ...

83. 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, ...

84. CRUNCHY CABBAGE SALAD

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

85. 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 ...

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. 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 ...

88. 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. ...

89. 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 ...

90. 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 ...

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