Preheat oven to 350 degrees.
Combine first six ingredients in bowl; add milk, shortening and vanilla. Using an electric mixer, beat on low speed until combined, then beat on medium for 2 minutes. Add egg and beat two more minutes.
Pour into buttered and floured 9-inch baking pan. Bake 25 to 30 minutes (or until toothpick inserted near center comes out clean). Cool on rack for 10 minutes. Remove from pan and cool thoroughly on rack. YIELD 8 servings.
onion, parsley, egg, panko flakes and corn in a large bowl
hopped. Transfer to a bowl and stir in sugar, 3 tablespoons
t as little as possible and continue cutting until all dough
oft, then add the peas and lettuce. Pour over two-thirds
In large saucepan, combine all ingredients.
Bring to a boil over high heat; reduce heat to medium.
Cook uncovered for 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender.
Makes 6 (1 1/2 cup) servings.
Brown beef and drain.
Add seasoning ingredients and mix well. Salt and pepper to taste.
Bake at 375\u00b0 for 1 to 1 1/2 hours. Serve with hot bread and garden salad.
Fold cream cheese ingedients together.
You can also toss all the ingredients into a food processor, but I like a chunkier cream cheese.
Slice bagels in half, lengthwise.
Toast.
Spread generously with cream cheese and top with tomato slices.
I like to make sure every square centimeter is covered with tomato.
Sprinkle with a little salt and a good amount of pepper; eat while still warm.
e garlic, tomatoes, parsley, salt, and pepper.
Cook until it
Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
br>Cover, turn on LOW and cook. Mine were done in
Combine first 6 ingredients in saucepan.
Cook and stir on medium heat, until mixture thickens and boils.
Add mushrooms, lobster and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
Makes 4 servings, 111 calories per serving.
0 minutes. Add the onion and bay leaves, reduce heat to
ea, salt, thyme, lemons, and garlic together in a large
Gradually add fettuccine and salt to rapidly boiling water so that water continues to boil.
Cook, uncovered, stirring occasionally until tender.
Drain.
While fettuccine is cooking, in large bowl, combine tomatoes, zucchini and chives.
Pour dressing over vegetables.
Toss immediately with hot fettuccine. Add freshly ground black pepper.
Serve.
Makes 4 servings.
ith 1 tablespoon olive oil and garlic in large bowl. Season
keets. Toss cornbread, biscuits, pecans, and sage in large bowl.
ast 5 minutes of cooking and the sugar snap peas during
Brown pork chops on both sides in butter in a large skillet. Drain.
Add carrot and next 3 ingredients.
Combine dry soup mix and water, mixing well.
Pour over chops and vegetables.
Bring to a boil. Cover.
Reduce heat and simmer 45 minutes or until chops are tender.
Yields 2 servings.
Cook rice until firm; cool.
Saute beef and sausage; put aside.
Stir-fry vegetables in grease remaining in pan.
Add meat mixture, then rice, constantly stirring to keep from burning. Pour soy sauce over mixture.
Stir and simmer for 15 minutes. Serve while hot.