Place dayold,roomtemperatureeggs in pan of cold water, heavilysalted,overhigh heat for about 10 minutes. Turn down tolow,barelybubbling.Heat for additional 10 minutes. Removefromheat.Leaveeggs in ho ...
Preheat oven to 375\u00b0.Use tomatoes held at room temperature until fully ripe; cut 1 tomato into 1/4-inch thick slices for garnish; set aside. ...
Mix all together and shape.(Shape like a fish if you are creative.)Chill before serving with your favorite crackers. ...
Place beef roast, water and bay leaves in a large kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. Remove meat from broth; cool. Add onions, ...
Strain juice of tomatoes to remove the seeds.Mix 1 part tomato juice with 1 part sugar.Cook until desired consistency. ...
Throw all together in a large bowl and mix with a spoon by hand (not by mixer).Grease and flour a 9 x 13-inch pan (I use a glass pan).Bake in 350\u00b0 oven for 45 minutes.Cake will be moist. ...
Beat butter, eggs, pineapple juice and lemon juice in bowl. Add flour, baking soda and baking powder, stirring until moistened.Stir in pineapple.Spoon into greased and floured muffin cups.Bake at 35 ...
Dissolve soda in buttermilk.Mix all ingredients.May be kept in refrigerator for up to 6 weeks. Bake at 375\u00b0 for 15 to 20 minutes in muffin cups. ...
Simmer first 4 ingredients for 20 minutes.Melt butter; add flour, sugar and beef bouillon.Cook and mix with the tomato, celery, onions and bay leaves. ...