In a saucepan, cook onions and lettuce in oil over low heat for 5 minutes. Set aside. Combine flour with water; add to onion mixture and cook, stirring until thickened. Add peas, water chestnuts and ...
Preheat oven to 350\u00b0.In mixing bowl, beat egg yolks; add Eagle Brand milk, lemon juice and coloring.Pour into crust.In mixer bowl, beat egg whites with cream of tartar to soft peaks. Gradually ...
Mix cake.Bake at 350\u00b0 for 35 minutes in 9 x 13-inch pan. Remove from oven.Poke holes in cake.Pour coconut cream on top of hot cake.When cool, top with Cool Whip. ...
Beat eggs until fluffy.Add sugar.Add oil.Mix well.Add vanilla.Now add zucchini.Mix well.Add flour, cinnamon and nuts.Pour ingredients into 2 greased and floured loaf pans. Bake 1 hour at 350\u00b0.M ...
Cook first five ingredients for 3 to 4 minutes.Add remaining ingredients and spoon onto waxed paper.Let harden and cool. ...
Combine and boil 2 minutes.Place graham crackers on cookie sheet or long pan.Spoon mixture over grahams and bake 12 minutes. ...
Preheat oven to 375, sift together and set aside the flour, baking soda, and salt. Stir together margarine, sugar, brown sugar, vanilla, and water. Beat in 1 egg, as listed above. Add the flour mixt ...
Position knife blade in food processor bowl.Add flour and salt.Top with cover and process, pulsing 3 or 4 times or until combined.Cut butter into 6 pieces; add to flour mixture, pulsing 5 or 6 times ...
Cream sugar and shortening together.Beat in eggs, one at a time; add bananas, flour, soda and salt.Add nuts; mix well. Bake in one large loaf or 3 small loaf pans at 350\u00b0 for 1 hour. ...
Saute onion and butter or margarine.Simmer zucchini and chicken stock for 15 minutes (covered).Puree 1/2 of zucchini mixture with 1/2 of onion mixture while slowly adding cream and spices.(Repeat wi ...