Preheat oven to 450\u00b0.Spread bottom of pastry shell with mustard and bake 10 minutes.Cool.Reduce heat of oven to 350\u00b0. Place zucchini in colander; sprinkle with salt and drain about 5 minut ...
Mix first 3 ingredients and bring to a boil.Boil for 3 minutes.Remove from heat and add other ingredients.Drop by teaspoon onto waxed paper.Cool. ...
Blend salad oil and sugar.Beat in eggs one at a time.Add grated zucchini squash.Sift together flour, cinnamon, baking soda and baking powder.Add to first mixture and beat thoroughly. Pour into two g ...
Mix all ingredients until well blended.Let set for 2 hours before using to allow flavorings to blend.Store in refrigerator in an airtight container.Will store for several months. ...
Melt margarine in a large skillet over medium heat.Add garlic & sesame seeds, cook, stirring constantly, until lightly browned.Remove from heat, stir in artichoke hearts and next three ingredients. ...
In a large mixing bowl, combine the first 4 ingredients.Melt shortening or margarine; add to warm milk.Add gradually to mixture in bowl.Let stand for 5 minutes.Add flour.Let rise until double in amo ...
Heat shortening in an electric skillet or deep fryer.Give each child a biscuit and have him poke a hole in the center of the biscuit with his finger.Fry in shortening until golden brown. Drain.Place ...
Beat eggs well.Add sugar and beat until light and fluffy. Add oil and beat again.Sift dry ingredients together and add to mixture alternately with milk and vanilla.Beat again while adding poppy seed ...
Preheat oven to 375\u00b0.In a large mixing bowl, combine 1 cup of all-purpose flour, 1/4 cup rye flour, yeast, dry milk, sugar, caraway seed, salt and ginger; mix well.In saucepan, heat water and o ...
In a large bowl, beat the sugar, powdered sugar and margarine until light and fluffy.Add oil, vanilla and eggs; blend well. Stir in flour, baking soda, cream of tartar and salt; mix well. Cover with ...