Blend sugar, mustard, water, lemon juice, Worcestershire sauce and Tabasco sauce together.Use to moisten chicken.Then shake chicken pieces in bag with seasoned coating mix, one at a time, as directe ...
In a large pan, combine Jell-O with boiling water until gelatinis dissolved.Fold in strawberries with juice, drained pineapple, bananas and nuts.Pour half of mixture in dish and refrigerate until fi ...
Saute onion in butter until tender.Blend in flour, sugar plus all dry seasonings.Remove from heat. Gradually stir in tomato juice. Bring to boil.Stir constantly and boil 1 minute. Remove from heat.S ...
Mix all ingredients and store in refrigerator.Fill muffin tins 1/2 full.Bake at 400\u00b0 for 15 to 20 minutes.Will keep up to 6 weeks in refrigerator.Fill tins as needed. ...
Use a very large, deep pan (8-10 quarts).Shred cabbage and carrots.Chop onions and celery.(If using a food processor, use the grater blade for all vegetables.)Melt butter and add garlic and onions.C ...
Cut hard-cooked egg in half lengthwise; remove yolk.Crush yolk and mix with vinegar, mustard, salt and pepper.Refill whites with egg yolk mixture and garnish with paprika.Yield:1 serving, 1 egg.Carb ...
Mix together and divide into24 balls and shape around bottoms and sides of tiny muffin pans (don't melt margarine to mix). ...
Preheatoven to 400\u00b0.\tGrease twelve 2 3/4-inch muffin pan cups.Inlargebowlcombine flour, wheat germ, baking powder, baking soda and salt; set aside. ...
Drain fish.Remove bones and skin and flake fish.Melt butter; blend in flour, then stir in milk.Cook over low heat, stirring constantly until thick.Add fish, vinegar, salt and pepper.Cool.Shape into ...
Combine first 5 ingredients in a large bowl.Make a well in the center.Combine eggs with next 3 ingredients and add to dry ingredients, stirring until just moistened.Spray muffin tins with cooking sp ...