ven a layer at a time, seasoning as you go - Go
or your hands) mix until all the flour is incorporarted.
In a large bowl, combine all ingredients.
Mix well.
Cover and refrigerate until serving time.
Sift together dry ingredients. Stir to mix. Set aside.
In another larger bowl, beat together eggs and oil. Stir in blueberries.
Stir in dry ingredients only until moistened (do not overmix).
Pour batter into 2 or 3 well-greased bread pans. Bake in preheated 350\u00b0 oven approximately 50 minutes or until tests done with knife inserted in center that comes out clean.
Let cool.
In 1 1/2-pint bowl, mix sugar, flour and salt.
Stir in corn syrup.
Beat in eggs, one at a time.
Mix in milk, pecans and vanilla.
Preheat oven to 375\u00b0.
Line 9-inch square baking pan with foil and lightly coat with vegetable cooking spray.
Combine flour, sugar and lemon peel in bowl.
With pastry blender or 2 knives, cut in margarine until mixture resembles fine crumbs.
Gradually add ice water, tossing with fork, until pastry is moistened (pastry will still be crumbly).
Firmly pat pastry evenly on bottom of prepared pan.
Bake 20 minutes or until golden.
with salsa (Herdez is my all-time favorite) and a blob of sour
Cook sausage and onion in skillet over medium heat.
Drain all but 2 tablespoons drippings.
Stir flour into sausage and drippings. Cook until golden.
Gradually stir in milk and seasonings.
Bring to a boil; cook and stir for 2 minutes or until thick.
ore: http://www.tasteofhome.com/recipes/favorite-chicken-pot-pie#ixzz3DoaEYGgg.
or.
At the same time, preheat your grill for about
Heat a small non-stick pan over medium heat.
Add olive oil and olives, and saute just until lightly browned.
Remove olives, temporarily, to your serving plate.
Add a bit more olive oil to pan, if needed.
Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.
Mix all ingredients together. Store in a tightly sealed jar. Use in place of store bought seasoned salt in all your favorite recipes.
Ok. So. This is time-consuming but totally totally worth
ieces of chicken at a time: Remove chicken from buttermilk, shaking
Measure flour, sugar, salt and baking powder into a large bowl.
Cut in lard until the size of tiny peas.
Break egg into measuring cup and beat with a fork.
Add vinegar and pour in enough water to measure 1 cup.
Pour a little at a time over flour mixture, tossing and stirring with fork until all liquid is absorbed. You may not always need all of it.
Shape pastry into a ball.
Divide into 4 flat patties.
Wrap and refrigerate.
Wrap and refrigerate.
Use with your favorite filling recipe.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
op.
\"One of my favorite recipes.\"
br>For the filling: combine all of the ingredients and set
/4 cup of your favorite shredded cheese over dough to
ver medium heat, stirring until all of the liquid the mushrooms