In a covered 6-quart Dutch oven, cook garlic, celery, onion and carrot in butter over medium-low heat about 10 minutes. Stir in chicken broth and water. Heat to boiling. Reduce heat and stir in tort ...
Mix cream cheese and sour cream together with electric mixer until well blended. Add Provance seasoning (or any other dried herbs you like). Refrigerate until serving time. ...
Drain the clams, reserving the liquid.Place the potatoes, onions and bacon in a saucepan and cover them with the clam liquid and water (just cover).Cover and simmer until potatoes are tender. ...
Combine broth and rice.Heat to boiling.Cover and cook until rice is tender.Stir occasionally.Add mixed vegetables, chicken and parsley.Heat thoroughly, stirring occasionally. Serves 4. ...
Cream butter and sugar; add remaining ingredients; blend well. Pour mixture over 9 to 12 sliced peaches in a 9 x 13-inch pan. Sprinkle 1 cup sugar over batter and pour 1/2 cup water over all. Bake a ...
Sift flour and baking powder together.Cream margarine and sugar.Add egg and beat well.Add milk and flour.Peel and slice peaches (enough to make 1 quart).Sweeten lightly with sugar and sprinkle with ...
Use any size rectangular pan.Line bottom with vanilla wafers, 1 layer of vanilla pudding, 1 layer of vanilla wafers and 1 layer of vanilla pudding.Top with drained, sliced peaches side by side.Serve ...
Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.Fry bacon crisp and crumble.Saute onions in bacon fat.Add bacon and onions to soup mixture. ...
Drain peaches, reserving 2/3 cup juice.Chop peaches into small pieces; set aside.In another bowl, dissolve gelatin and sugar in boiling water.Stir in reserved syrup.Chill until slightly thickened.St ...