Pour water over butter and instant grits in 9-inch loaf pan, stirring to blend well.Cover; chill until firm.Cut chilled grits in 4 pieces.Coat each with all-purpose flour.Beat together the eggs and ...
Oil 9 x 13-inch baking pan.Cook the lasagna noodles until just tender; drain.Heat the oil over medium heat, add mushrooms and broccoli and cook 5 minutes, stirring frequently. ...
Simmer apricots in small amount of water until tender then mash. ...
Skin salmon; cut into bite size.Shred carrot.Break egg into bowl.Mix it.In a bowl, mix carrot, egg, flour and 1 teaspoon of oil.Dip salmon into flour mix.Deep fry salmon. ...
Mix together first four ingredients, pour over mushrooms and marinate overnight.Should be placed in broiler for a couple of minutes. ...
Combine ingredients.Simmer for about 4 minutes; place in jars.Keep for several days in refrigerator to allow juice to permeate before serving as hors d'oeuvre. ...
Mix red wine, salt, sugar, pepper and garlic together with a whisk.Slowly add oil.Mix so that mixture doesn't separate, then add onions and mushrooms.Let marinate 24 hours before serving.Serve with ...
Cook apricots and peaches with water.When tender, add sugar to taste.Drain; save juice to store remainder of fruit if not all is cooked. ...
Heat oil in skillet.Add veal and saute until browned.Remove veal to oven casserole.Saute onions lightly in skillet.Add undiluted mushroom soup, oregano, wine and juice from mushrooms (if available). ...
Slice mushrooms.Beat eggs until dead.Dip mushrooms in egg batter, then in flour.Fry in iron skillet with oleo.Makes a great sandwich. ...