Brown stew meat in oil.Add tomato juice.Pressure cook 45 minutes at 10 pounds pressure.Add mushroom soup (undiluted). Serve over rice. ...
In Dutch oven, bring corn syrup and sugar to a boil.Remove from heat and add peanut butter.Mix thoroughly.Add cereal and mix well.Turn out into buttered cake pan.Cool and ice with chocolate icing. ...
Combineallingredients.Pour into a casserole dish. Place pats of butter on top.Bake at 400\u00b0 for 35 minutes. ...
In large bowl, stir together seasoning mix and water until blended.Add oil and vinegar.Add corn and other ingredients. Toss lightly.Chill several hours; stir and serve.Makes 6 large servings. ...
Preheat oven to 325\u00b0.Grease miniature muffin tins generously.Combine dry ingredients.Stir in chile.Whisk together egg, melted butter and buttermilk; stir into dry ingredients.Do not overmix.Fil ...
Whip milk; stir in sugar and vinegar.Add lettuce and sliced eggs.Serve. ...
Combine sugar, salt and corn syrup in large heavy saucepan. Bring to a boil.Cook to firm ball stage (245\u00b0 on candy thermometer), stirring occasionally.Add butter and cream gradually so that mix ...
Add all ingredients, except barley to 2 quarts water.Cover and cook about 2 hours.Add barley; cook 1 more hour.Remove meat, shred and return to soup.Serve. ...
Stir all ingredients together.Put in 9 x 12-inch pan.Bake until golden brown, about 35 to 40 minutes, at 350\u00b0. ...