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Results 81 - 90 of 101 for render

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81. LYE SOAP

Place all in large cast iron kettle and boil for 1 hour. Turn into shallow crocks, cool and cut into bars the next day.

82. NOODLES WITH CABBAGE AND ONION

In large saucepan, cook cabbage in boiling salted water to cover 5 minutes, or until just tender. Drain in colander. Gently squeeze cabbage ...

83. STUFFED PEPPERS

Remove the top of each of the peppers and cut out most of the seeds and core. Reserve the tops but discard the seeds and core. Mix all of ...

84. POTATO SAUSAGE

Grind in food chopper, add 2 1/2 tablespoons Morton's Sausage Seasoning. Bake 350 degrees for 1 hour.

85. NEW ENGLAND CLAM CHOWDER

Add 2 cups water, juice from 4 (6 1/2 ounce) cans minced clams. (If use fresh clams use 1 1/2 pints clams and run through blender to ...

86. KNAFI BI JIBIN

Spread 1/2 of the dough in a baking dish. Brush liberally with butter. Press down firmly. Pour filling in saucepan and cook until ...

87. PIE CRUST

Mix lightly until all flour is moistened and dough almost cleans side of bowl. Gather dough together in a ball. Divide in half. Roll out on ...

88. SAMBOUSEK

Mix butter with flour, salt and sugar. Add milk and knead. Cover dough with cloth and let rest for 20 minutes. Divide dough in half and ...

89. PIE CRUST

Mix flour and lard until crumbly; add salt. Add just enough water to roll out. Roll on pastry cloth. Put in pie plate. Add filling and ...

90. TONGUES WITH TOASTED BREAD, LABAN AND PINE NUTS FUTHEE

Clean tongues thoroughly in cold water. Boil tongues until tender, this will take some time. Remove from heat. Cool slightly. Peel and cut ...

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