Brown meat (drain grease).
Cut up vegetables.
Put everything in a pot and boil on stove around 3 hours covered(crock pots also work, but I've found it doesn't turn out as good. It is always better heated up the next day).
That's it.
onions and bay leaf, bringing to a boil.
Cover the
th a good sized spoon
owl and add medallions, toss to coat medallions.
Add oil
ivide ice cream evenly on dessert cups so you have a
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.
To make strawberry cream: Combine the strawberries
ink, add onions and continue to saute until they are translucent
Place skinned chicken in a large pan.
Add water and cook a few minutes.
Add rice and cover; cook on low for 2 to 3 minutes. Add chopped onions and peppers.
Cook a few minutes; then add chopped tomatoes and spices.
I use salt, pepper, minced garlic and soul food spices.
A great, quick, one-pot meal.
A good way to make use of your extra peppers and tomatoes.
You may need to add a little water.
Mix all dry ingredients together.
Mix all liquid together. Mix just enough to be moist; don't overmix.
Bake at 425\u00b0 for 25 minutes.
aspoons of citric acid stirring to dissolve.
Pour in one
First add flour, then mix shortening into flour and enough milk to make workable dough.
Mix well.
Then roll it out about 1/2 to 3/4 inch tall, then cut out the biscuits.
Bake at 350\u00b0 for 20 to 30 minutes.
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.
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.
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
Pre-heat oven to 180C/350F/Gas mark 4.<
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!