Cut eggs in halves lengthwise.Remove and mash yolks.Add onions, mayonnaise, cheese and mustard.Mix well.Refill egg whites, using about 1 tablespoon of the mixture for each egg half. Refrigerate eggs ...
Mix milk, egg and shortening.Sift other ingredients and mix with first mixture.Do not beat.Pour into greased muffin pans 2/3 full.Bake at 425\u00b0 for 20 to 25 minutes. ...
Mix dry ingredients and raisins in a large bowl.In another bowl, blend remaining ingredients.Add liquid ingredients to dry ingredients.Stir until moistened.Fill muffin tins 2/3 full. Bake at 425\u00 ...
Combine ingredients.Spray bread pan.Pour into bread pan. Bake at 350\u00b0 for 55 minutes.Cool 10 minutes before removing from pan to cooling rack.Cool thoroughly before slicing.Store in Saran Wrap. ...
Combine and mix first five ingredients.Then add the rest. Mix well.Refrigerate in covered bowl.Set overnight before using.Fill muffin tins 2/3 full.Dough will keep for 1 month refrigerated.Bake 15 t ...
In microwave-safe bowl, combine celery, onions, oil, garlic and red pepper.Cook, covered, on High for 1 1/2 minutes. Arrange tomato wedges in dish.Add onion mixture.Sprinkle with parsley.Cook, cover ...
Mix well the sugar, eggs, vanilla and oil.Add flour, baking soda, salt and cinnamon.Add apples and walnuts.Bake in a 13 x 9-inch greased pan at 350\u00b0 for 45 minutes. ...
Cream butter.Stir in sour cream.Gradually add Bisquick. Stir until dry ingredients are moist.Spoon mixture into greased muffin pan.Bake at 350\u00b0 for 15 minutes.Small muffin pan works best.You wi ...
Cream together bananas, margarine, eggs and honey with electric hand mixer.Mix together in separate bowl the flour, baking soda, baking powder and salt, then stir into banana mixture.Add the oats an ...
Mix fruits and boiling water.When cool, add yeast.Stir every so often for about 10 days, then let stand for at least 2 months before straining.Use plastic waste can, cover and strain through old (bo ...