Rub woodcocks inside and out with salt and candlefish oil. Roast over fire until tender inside but crisp outside.As birds roast, add more oil and salt, brushed on with a green branch. ...
Layer potatoes in a 13 x 9 x 2-inch pan or baking dish. Sprinkle with salt.Set aside. ...
Mix all the ingredients together.Keep refrigerated.Will keep for 2 weeks.Excellent! ...
Mix all together in 9 x 13-inch pan; sprinkle bacon on top. Bake 1 hour in 325\u00b0 oven.Mix in cubes of leftover ham and makes a main dish.Very tasty. ...
Boil potatoes with their skins on.Peel potatoes and grate. Melt butter and cheese over low heat; add sour cream, salt and either grated onion or grated chives.Fold into potatoes.Cook in 2-quart butt ...
Remove seeds and wash peppers. Parboil 3 minutes. Combine rice, salt, pepper, ground beef, egg, milk and onion. Stuff peppers lightly and place in Mirro-Matic pan on rack. Add tomato soup and water. ...
Cook potatoes.Mix remaining ingredients (except Cheddar cheese).Put into a 3-quart casserole and sprinkle with cheese. Bake at 350\u00b0 for 30 to 40 minutes. ...
Bring to a boil.Turn down heat and simmer about two hours or so - until beans are tender.Do not let beans dry out.Add another beer if necessary. ...
Mash potatoes well.Knead in rest of ingredients.Press lightly into buttered pan.Allow to stand for 1 hour before cutting.Coconut may be added. ...