Scale and clean fish.Cut fish lengthwise as close to the bone as you can.Sprinkle salt and pepper over fish (not too much). Place ti leaves in foil covered baking pan and place fish on ti leaves. ...
Cook noodles.Pour into greased 12 x 8 x 2-inch baking dish. Arrange tuna on top.Sprinkle lightly with pepper.Mix milk and soup and pour over all.Cover with potato chips.Bake in a 375\u00b0 oven for ...
Heat oil in a large kettle.Add onion, celery and parsley. Cook until tender.Stir in tomato sauce, soup mix, bouillon cubes, water, cabbage, vegetables, macaroni and spices.Cover; bring to a boil.Red ...
Cream butter and sugar.Add beaten egg yolks, flour, chopped fruits, broken nuts and lemon extract.Beat egg whites until stiff but not dry.Fold into batter.Bake 1 hour at 300\u00b0.Can be baked in 3 ...
Pour boiling water over 2 cups All-Bran and set aside.Cream the shortening andsugar.Add eggs and beat well.Add buttermilk and scalded bran. Sift flour, soda and salt and add 4 cups All-Bran to liqui ...
Drain liquid from canned salmon into measuring cup.Add enough milk to make 1 cup.Set aside.Remove skin from salmon; set aside. ...
Mix first 5 ingredients; add eggs, oil and milk.Store in covered container and use as needed.Use baking paper cups in muffin tins.Bake at 400\u00b0 for 15 minutes. ...
Beat eggs.Gradually add sugar, oil and vanilla.Combine dry ingredients.Add alternately with sour cream to the egg mixture. Gently fold in blueberries.Put in 24 lined muffin tins.Bake at 400\u00b0 fo ...
Mix dry ingredients well.Add wet ingredients and mix well. Can be kept in refrigerator for 6 weeks, using as needed.Bake in muffin tins with papers at 350\u00b0 for 25 to 30 minutes. ...
Spray 7 1/2 x 24 1/4-inch pan with Pam; set aside.Drain salmon; reserve liquid (save bones and crush for free calcium). Flake salmon; add bones and vinegar.Add enough water to 1/2 to salmon liquid.A ...