In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling.Add tomato sauce and paste. Heat and stir ...
Bring 4 quarts of water to a boil.Add the 2 onions and the bones.Cook until tender.Remove meat from bones and return to pot.Discard the bones.Skim the fat.Add carrots, soup mix, dill and salt and pe ...
Cook vegetables until tender in water.Stir in fish and milk; cook until fish is opaque.Add flour for thickening at last. ...
Grease and lightly flour 13 x 9 x 2-inch pan or tube pan. Preheat oven to 325\u00b0. ...
Mix in gallon jug and let set in warm place for approximately 1 day.Then refrigerate and serve.Will taste similar to pop. ...
In large saucepan cover diced potatoes and green onions with water.Cook until tender.Turn heat down low.Add half and half and butter.Add instant potatoes to thicken.Add salt and pepper to taste.Cook ...
Mix dry ingredients.Add cream and stir well.Pour into an unbaked shell.Dot with bits of butter and a little nutmeg.Bake in a moderate oven until filling is thick.Stir with a fork several times while ...
Cook the potatoes in the stock and white wine until soft, then add all of the other ingredients, except the heavy cream.Simmer 5 minutes. Cool.Process the soup in a food processor or blender until s ...
Peel and slice eggplant 1/4-inch thick.Beat eggs with water.Heat oil to 350\u00b0.First dip eggplant slices in flour, then egg, then crumbs.Fry on both sides until golden; drain well on brown paper ...
Combine muffin mix and poultry seasoning; add egg and milk, stirring just until dry ingredients are moistened.Pour batter into a well-greased 8-inch square baking dish; bake at 400\u00b0 for 18 to 2 ...