he original coctail sauce based recipe is fine-- Several\"victims\" here
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
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When you come to
Cook noodles as directed on package.
Drain and cut in half crosswise.
In saucepan, cook garlic and thyme in butter.
Blend in flour.
Cook, stirring constantly, for 2 minutes.
Stir in milk; cook until thickened.
Season sauce with salt and pepper. In buttered 2-quart baking dish, layer 1/3 of noodles, sauce, cheese, ham and asparagus.
Repeat layers twice.
Cover and cook on high for 9 to 10 minutes.
Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
Brown meat with onion in a large pot. Cook until onion is tender and drain. Stir in remaining ingredients. Salt and pepper to taste. Bring to a boil and reduce heat. Cover and simmer 10 minutes. Yield: 6 to 8 servings.
Combine Cinzano bianco and dry white wine. Distribute between serving glasses half-filled with ice cubes. Top with apple juice and garnish with lime slices.
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Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.
Combine ingredients in saucepan; bring to a boil.
Reduce heat; simmer 5 minutes.
Serve over pasta; top with grated cheese. Recipe makes 2 1/2 cups.
ntil smooth.
Dip mini monte cristo sandwich quarters into batter
Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer an additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
Sprinkle chicken with croutons before serving. Gently stir pasta and season to ...
In skillet, brown meat in oil.
Add onion and cook 2 minutes. Stir in tomatoes, marinade from artichokes and rosemary.
Cook over medium heat 10 to 15 minutes or until thickened, stirring frequently.
Stir in artichoke hearts.
Heat through.
Top with cheese.
Garnish with chopped parsley, if desired.
Serve with rice.
Mix together the flour, sugar, soda, salt, nutmeg, cinnamon and oil.
Add the egg and fruit cocktail. Stir together carefully. Put cake mixture into an ungreased 9 x 13-inch baking pan.
Mix together the brown sugar and pecans and put on top of cake dough. Bake at 350\u00b0 for 35 minutes.
Best served with whipped cream (warm).
Combine corn, soft butter, garlic salt, cornbread mix and beaten eggs. Stir until well blended. Spread into a greased 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes. Top with shredded cheese. Bake for 10 minutes or until center is set.
Recipe can be cut in half or enlarged.
Baking time should then be adjusted.