ellyroll style, and secure with kitchen twine in 3-4 places
Preheat oven to 350\u00b0.
Saute onion and crushed garlic in oil until tender.
Add tomato puree, water, Kitchen Bouquet, oregano, salt, pepper and chili powder.
Let simmer about 20 minutes. Meanwhile, cook tortillas in oil in frypan just to soften.
Drain on paper towel.
Dip in sauce.
Fill with your favorite fillings. Pour remaining sauce over top of prepared enchiladas.
Top with cheese.
Bake for about 20 minutes.
Serve.
Prepare Grandma's Old Fashioned Gingerbread.
Pat into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool on wire racks.
Split each cake in half, making 4 thin cakes.
Cook applesauce in crock-pot until thick. Add cinnamon and sugar to taste.
Frost cake layers with applesauce mixture.
Melt margarine in large baking dish.
Add Kitchen Bouquet. Mix well and cover both sides of chicken with this mixture.
Salt and pepper chicken.
Bake, covered, until tender at 325\u00b0 for 1 1/2 hours.
Put mushrooms on top and bake with chicken the last 5 minutes.
Sift dry ingredients together.
Add shortening or margarine using a fork to combine with dry ingredients.
Add unbeaten eggs and vanilla.
Mix well.
Add ground pecans for added flavor. (This is how Grandma always mixed hers).
Whisk the dry ingredients together, add alternately with the eggs and vanilla.
Mix well.
Roll out thin on floured board and cut with floured cookie cutters.
Decorate with sugar.
Bake at 375\u00b0F for 8 minutes.
Makes about 6 dozen.
Cream Crisco, sugar and eggs together.
Beat on high speed for 5 minutes.
Then add milk and flour on low speed until mixed well.
Add butternut flavoring and bake in tube or bundt pan for 1 hour and 15 minutes at 300 degrees F.
Frost with Butternut frosting if desired.
See my recipes for the frosting recipe!
May be baked in 3 layer pans also.
wine (http://familyfun.go.com/recipes/how-to-wrap-a-tamale
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
e covered with a damp kitchen dish towel) about 1/2
Snip biscuits (with kitchen scissors) into quarters.
Melt butter.
Add remaining ingredients.
In a large bowl, coat the quartered biscuits with butter, cinnamon and sugar mixture.
Save a small amount of the butter mixture.
Into a greased Bundt pan, pour the small amount of butter mixture.
Add the coated biscuits and distribute evenly.
Bake at 350\u00b0 for 35 minutes.
Let it cool a \"little\" before you eat it.
Grandma says, \"You have to eat it with your fingers.\"
(That's why it's called \"Monkey Bread.\")
Combine sugar and syrup.
Cook over medium-high heat until it threads when dropped from spoon.
Beat egg whites until stiff. Add vanilla and salt to hot syrup mixture.
Beat until stiff and dull.
Add pecans and mix well. Pour onto buttered 9 x 13-inch pan.
Cool and cut into squares.
Grandma said it must be a sunny day with low humidity in the kitchen for this to work.
rated parmesan.
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Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
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archment paper. Generously dust a kitchen towel with confectioners' sugar.
This is a very old recipe and didn't include all of the directions that present day recipes do.
Bake at a low temperature for a more moist cake.
Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
* Visit my other recipes for the best ever chocolate cake!
n heavy skillet on your kitchen range.
Mix together remainder
s bread crumbs in other recipes.
s one of the earliest recipes that I submitted to any
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.