Preheat oven to 350\u00b0F to make croutons.
Cut the bread
Add ice water to beaten egg and vinegar to make 1/2 cup liquid. In a bowl of mixer, put all dry ingredients; mix together.
Add lard and mix on low speed.
Pour egg-vinegar mixture in slowly. When all mixed, divide into 4 balls and refrigerate.
Makes 4 pie crusts.
Wash the peas and removes stems and strings. Chop them into 3 or 4 pieces and add to a large bowl.
Defrost the frozen peas and add those, as well.
Mince the red onion and herbs and add to the bowl, along with yogurt and salt and pepper, to taste.
Allow pea salad to chill for at least one hour before serving to allow flavors to marry. Just before serving, add bacon bits (if using).
Enjoy!
stimating what I've done to make it a smaller batch.
How to Make Moonshine at Home.
Things Needed
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
owl and add medallions, toss to coat medallions.
Add oil
Beat eggs.
Add buttermilk.
Add sugar.
Grease bottom of black skillet and sprinkle some corn meal in bottom of skillet.
Bake 20 to 25 minutes at 350\u00b0.
Butter bottom and sides of BIG roaster container.
Saut celery and onions.
Dump this in the roaster container.
Crumble corn bread in roaster.
Salt and pepper.
Add poultry seasoning.
Add soup.
Add broth.
It should look moist and soupy.
Bake for 1 hour at 350\u00b0.
f citric acid stirring to dissolve.
Pour in
Put flour in bottom of dish pan to cover.
Put water, yeast mixture, lard (substitute crisco), and sugar.
Add flour one cup at a time to make dough soft.
let rise.
Place in loaf pans and bake at 350 degrees until golden brown.
Makes six loaves.
ink, add onions and continue to saute until they are translucent
ring the water and salt to a boil in a saucepan
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
mash garlic with salt to make a paste, set aside.
combine lemon juice, mayonnaise, dijon, worcestershire, anchovy paste, and pepper in a large bowl.
whisk in oil, 3 T parmesan, and garlic paste.
Add romaine to bowl and toss to coat.
garnish with parmesan shavings.
cooking spices. If spices start to stick to pan, add some water
as been mixed with water to make 1 3/4 cups liquid
Measure milk in pan.
Add sugar, salt, oil or butter.
Dissolve yeast in lukewarm water.
Set aside for 5 minutes.
Warm milk mixture to lukewarm.
Then add yeast.
Add enough flour to make a pretty stiff dough.
Grease the top and let rise double in pan for about 1 hour.
Turn out on floured board and work down.
Shape into rolls.
Let raise again.
Grease the tops and bake at 400\u00b0 until golden brown.
Set oven to 150\u00b0F Pour buttermilk into