Cook milk and flour, stirring until thick.Cool.Cream Crisco, butter, powdered sugar and vanilla with mixer at high speed until light and creamy.Add cooled flour mixture and beat fast 5 minutes longe ...
Add together, simmer.Serve with plain croutons. ...
Stir all the ingredients together.Let set in fridge for 24 hours.Cook at 350\u00b0 to 400\u00b0 for 20 minutes.Will keep in fridge for 5 to 6 weeks. ...
Remove bones and skin from salmon; drain and flake (reserve liquid.Add slightly beaten eggs.Add remaining ingredients; mix well.Pour into a well-greased baking dish or loaf pan.Bake at 350\u00b0 for ...
Heat tomatoes to boil, add soda and milk.Season with butter, salt and pepper. ...
Combine first four ingredients, mixing until crumbly.Set aside.Combine next seven ingredients in a medium mixing bowl, stirring well.Make a well in the center of mixture.Combine orange juice, milk, ...
In small bowl, combine buttermilk, melted butter and eggs until blended. ...
Mix together as normal muffins, except mash 1/2 cup blueberries and add to ingredients.Add the rest of blueberries by hand and mix in.Sprinkle muffins with granulated sugar before baking.Pour into g ...
Combine all ingredients except nuts.Heat over low heat, stirring constantly until smooth.Add nuts and mix well.Spread quickly in buttered 9 x 5-inch pan.Cool and cut in squares. ...
Mix salmon and egg with fork.Add 1/2 cup sifted flour and stir (mixture will be thick).Add pepper, onions and Worcestershire sauce.In the 1/4 cup salmon juice, put the baking powder; beat with fork ...