Results 81 - 90 of 97 for paste

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1. Mix in saucepan gradually adding water, stirring vigorously to break up lumps. 2. Cook until clear (stir constantly). 3. Remove from ...

Add a lump of butter and cook to custard, stirring constantly. Let cool. Add 1/2 pound softened cream cheese, cut into cooled custard and ...

Preparation: 5 minutes. Planning: Can prepared ahead. Cooking: 5 minutes. Yield: 2 cups. Mix together flour and cold water until creamy. ...

Mix in saucepan. Cook until clear and thick. Add 30 drops oil of cloves or wintergreen and store covered.

Boil the water and add the powdered alum. Gradually add the cold water to the flour; mix until smooth. Pour the flour mixture slowly into ...



Combine 3/4 cup water, corn ... immediately but will set to paste consistency in 24 hours. Store ... jar. Keeps 2 months. Makes about 2 1/2 cups.

Place all ingredients in double boiler and cook until clear. Stir this. Makes a lot of paste. Store in refrigerator.

Beat smooth: Add: Bring to the boil and stir constantly while it boils for ten minutes. Cool. When cold, add two tablespoons powdered alum ...

Combine sugar, flour, and cold ... cloves to preserve. Seal into jars. Paste will set to stiffer consistency. Last indefinitely if kept sealed.

Mix together flour and cold water to make a creamy mixture. Boil over heat for 5 minutes, stirring constantly. Make sure it is a slow heat, ...

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