3/4 cup/6 fl oz) water. Combine until a coarse
Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
nd peppers have softened.
Daphne's Favorite Grilled Sausage: Nestle
nd 1 tsp. Equal for Recipes in bottom of 9 inch
ecipe in Vegetables section of cookbook.
more 'soupy') than other fudge recipes and you might get discouraged
or this recipe but all recipes that I use that involve
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
I had this for dessert five nights in a row at Mick's, a great restaurant in Decatur, Georgia.
As soon as I got home, I dragged out my National Grange cookbook, and recreated this wonderful dessert for some friends, who promptly declared it \"illegal north of the Mason-Dixon Line\" and polished it off!
The cheesecake is from the National Grange cookbook (a recipe by Julieann Smith, West Bridgewater Grange, MA), but the construction is mine.
(Nanette P. Benoit/DeGraw).
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
Combine flour, baking powder and salt in a separate bowl.
Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
Stir in coconut and pecans.
Pour batter into a pound cake mold (loaf shaped pan).
Bake for 60 minutes or until a knife inserted in the center comes out clean.
For the glaze:
Five minutes before cake ...
For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.
Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.
Chop the bacon into crumbs and separate the crumbs into two piles.
In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.
Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still ...
umber of modern/gourmet- type recipes such as this one.
This recipe came from an Antle Family cookbook put together by our mother's cousin and her daughter.
Ollie is in her nineties now so this recipe is very old.
Ollie wrote, \"I found this recipe on a folded slip of yellowed paper tucked into an old cookbook that hadn't been opened for 30 years.
It was written in my father's hand.
Beside it was the reduced recipe written in my late husband's Palmer Method writing.\"
Ollie's father was James F. Antle, my grandfather, Alvin Antle's oldest brother.
Getting out a cookbook is fun, but no picnic.
If we print jokes, people say we are silly.
If we don't they say we are too serious.
If we clip things from other magazines, we are too lazy to write them ourselves.
If we don't, we are too fond of our own stuff.
If we don't print contributions, we don't appreciate true genius.
If we do print them, the pages are filled with junk. Now, very likely, someone will say we swiped this from some other cookbook.......we did!!!!!!!!
https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
tart over tomorrow.
Next cookbook will contain recipe for \"The
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
ind that all overnight oatmeal recipes stick to the sides of
Wash and clean chicken breast, leaving skin on but remove all excess fat pieces.
Cover with water and cook over medium heat until tender.
(Also see chicken broth under miscellaneous section of this cookbook.)
When done, remove chicken and set aside to cool enough to handle.
Save the chicken broth.
Remove skin and discard.
When cool, pull the chicken into bite size pieces and place in a very large bowl.
Cook green pepper in 4 Tbsp. butter until wilted; set aside.
Heat margarine in 3-quart saucepan over low heat until melted. Add garlic.
Stir in flour and salt; cook, stirring constantly, until bubbly.
Remove from heat.
Stir in milk and broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in Mozzarella cheese, basil and pepper.
Cook over low heat, stirring constantly until cheese is melted.
Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13 x 9 x 2-inch baking dish.