Mix Pepperidge Farm stuffing mix and Parmesan cheese.
Melt butter.
Roll chicken pieces in butter and then in the mix.
Bake at 350\u00b0 for 50 to 60 minutes.
Pepperidge Farm pastry comes frozen (defrost 20 minutes before using).
Spread with thin layer of jelly
and brown sugar.
Roll both ends toward the center.
Slice and bake at 375\u00b0 for 20 to 25 minutes until bottom is golden brown.
Pour pumpkin, Farm Rich, brown sugar, egg substitute and spices into a blender.
Process at medium speed for 2 minutes.
Beat egg whites in bowl until stiff.
Gradually add 1/4 cup sugar, beating well after each addition.
Add butter and orange concentrate to egg yolks; beat thoroughly.
Add 1 cup sugar, flour and salt; beat well.
Add rhubarb to yolk mixture; stir well.
Gently fold in meringue.
Pour into pastry-lined pan; sprinkle with pecans.
Bake on bottom rack in 375 oven 15 minutes.
Reduce heat to 325 F.
;bake 45 to 50 minutes more.
Cool on rack.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
Makes 8 half pints.
Farm Journal's Best Ever Vegetable Recipes.
to 8 servings.
Farm Journal's Best Ever Recipes.
Wash beans and soak overnight in water to cover; drain.
DO NOT SEASON.
Cover with freshly drawn water and simmer until tender, or use 2 cans (6 lb., 12 oz. each) kidney beans.
Brown onion slightly in hot shortening in heavy skillet; add garlic.
Add ground beef and pork and cook until browned, stirring occasionally with fork to break up meat.
Add cooked, drained kidney beans.
Stir in tomatoes, chili powder, salt, pepper and sugar.
Simmer 1 1/2 hours to blend flavors.
Makes 50 servings of 1 1/2 cups each.
If chili ...
Preheat oven to 350\u00b0F.
Using an electric mixer at high speed, beat eggs in a bowl until well blended.
Gradually add the sugar, beating well after each addition.
Add the lemon juice, melted butter, cornmeal, flour, and salt.
Beat well, using electric mixer at low speed.
Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.
Preheat oven to 425\u00b0F.
Combine eggs, buttermilk, & sugar in a mixer bowl.
Add flour, melted butter & lemon zest and beat at medium speed until blended.
Pour mixture into pie shell. Sprinkle with nutmeg (I grated it fresh, right over the pie).
Bake at 425F for 15 minutes. Reduce temperature to 325F and bake 25-30 more minutes, or until knife inserted halfway between the center and the edge comes out clean. Cool on a rack.
Dissolve gelatin in boiling water; add cold water, vinegar and salt. Divide into 3 parts.
Chill until slightly thickened; add cabbage to first part of gelatin mixture.
Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch.
Chill until firm.
Add carrots to second part of thickened gelatin; pour over firm cabbage layers.
Chill until firm.
Add spinach and onions to remaining gelatin; pour over carrot layers.
Chill until firm.
Unmold, cut each loaf into 8 slices.
Serve on crisp lettuce leaves. Makes 48 servings.
Cook potatoes until tender.
Drain. Combine potatoes, sour cream, 4 tablespoons butter, salt and pepper in a large bowl. Beat with electric mixer on low speed until blended, then on high speed until light and fluffy.
Put ham, celery and pickle through a coarse blade of food chopper. Add remaining ingredients and mix together.
Spread on rolls. Makes 4 cups; enough to cover about 40 rolls.
Scald milk.
Add sugar and flavoring.
Mix together.
Stir slowly into beaten eggs.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 20 to 25 minutes.
Cut chicken into serving pieces.
Wash well and pat dry.
Put giblets to stew in 1 quart salted water.
(Will use this broth in barbecue sauce to follow).
Put flour, salt and pepper into paper bag.
Shake chicken in flour, a few pieces at a time.
Saute chicken pieces until golden brown on both sides in hot shortening in heavy skillets.
Arrange pieces in open roasting pans.
Add giblets.
Pour barbecue sauce over chicken.
Bake in moderate oven (350\u00b0) for 1 1/2 hours, basting frequently.
(No harm in baking ...
Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
Add the vanilla and then eggs, one at a time, beating after each egg addition.
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
Stir in, by hand, the ...
1/2 dozen.
Farm Journal's Complete Home Baking Book
Pre-heat oven to 350* and line your cookie sheets with parchment or grease them well.
Sift flour, soda, salt and powder together and set aside.
Cream sugars and shortening together until light and fluffy. Add eggs and vanilla.
Add dry ingredients to creamed and mix well. Add coconut and cornflakes and mix slowly just til mixed inches.
Drop by spoonful onto the parchment and bake 8 - 10 minutes until delicately browned. (I use a cookie scoop and get just over 4 dozen cookies and bake them for about 11 minutes).
These freeze well ...
1/2 dozen.
Farm Journal's Complete Home Baking Book
ake a thin glaze.
Farm Journal's Complete Home Baking Book