>Since they will float, to keep them submerged, set
aspoons of citric acid stirring to dissolve.
Pour in one
ime to prevent
owl and add medallions, toss to coat medallions.
Add oil
east--add the eggs!
Make sure the pan IS NOT
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
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.
ink, add onions and continue to saute until they are translucent
Mix ground beef, sausage and chili mix well.
Shape into small logs, approximately 1 1/2 inches wide and 2 1/2 inches long.
Then mix corn meal, shortening and milk to make mixture.
Add meat mixture when corn meal mixture is wrapped in tamale papers; tie each end.
Bring to boil and cook for 1 hour.
Roll dough out as thin as possible.
Cut into strips, dry. Cook in soups or dishes, 15 to 20 minutes.
n a saucepan and bring to a boil
2 Sticks
Preheat oven to 375 degrees F. Spray muffin
dd the food coloring according to your desired intensity of color
Use as little water as possible for potatoes not to stick. Mix all ingredients with potatoes and cook on top of the stove until done. Quick and easy to make.
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.
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.
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.
cooking spices. If spices start to stick to pan, add some water
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!
Pre-heat oven to 180C/350F/Gas mark 4.<