Melt butter in pan.Peel and quarter 6 potatoes.Shake in flour mixture in a plastic bag.Lay in a pan and bake 1 hour at 375\u00b0, turning over halfway through. ...
Preheat oven to 425\u00b0.Mix ingredients as given.Pour into pie shell and bake 15 minutes.Reduce heat to 350\u00b0.Continue baking 45 minutes or until knife inserted comes out clean.Cool completely ...
Cook first 4 ingredients in heavy pan over low heat to dissolve sugar.Bring to boil and add 1 box of Certo or Sure-Jell.Bring back to boil and cook for 4 minutes.Stirring all the time, skim the foam ...
Pour liquid from can of sweet potatoes into pot and add a little water.Add cloves, lemon and brown sugar.Boil all togetheruntil thin syrup forms.Add drained sweet potatoes. Cut inhalfand let boil fo ...
Beat potatoes.Mix in all the spices, vanilla, eggs, milk and butter.Mix well, then add flour mixture.Pour into pie shells. Bake at 400\u00b0 for 30 to 45 minutes. ...
Heat until mixture comes to a boil; pour over cabbage.Can be kept several hours in fridge. ...
Combine shortening, sugar, vanilla, eggs and pumpkin.Blend thoroughly.Add other ingredients.Mix.Drop on greased cookie sheet.Bake in 375\u00b0 oven for 12 to 15 minutes.\"Recipe can be doubled.\" ...
Combine seasonings in plastic bag.Shake potatoes and coat well with mixture.Melt butter in 9 x 13-inch baking pan.Place potatoes in pan and bake at 375\u00b0 for 1 hour, turning once. ...
Mix the first 8 ingredients in a large saucepan over medium heat until creamy.Add the thawed hash browns and stir until they're coated.Turn into a greased 9 x 13 inch pan and cover with the crushed ...
Trim stem from eggplant but don't peel.Cut into 1/2-inch slices, then cut into cubes.Place the eggplant slices in a bowl with salted water to cover.Weight eggplant down with a plate. Let soak 15 min ...