Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
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
To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9\" pie crust.
To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,.
and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Heat olive oil in a large, heavy, cooking pot. Crush the garlic into the oil. Add bay leaf and onion, salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine, and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender is tender? Do ...
Coarsely chop the apples, with or without peel.
Place them in a medium sized saucepan with all remaining ingredients.
Bring to a boil, then lower heat to simmer.
Simmer uncovered about 45 minutes, stirring occasionally, or until everything is very soft.
Enjoy the delicious smell wafting through your house.
Cool and transfer to a sterile jar.
Refrigerate.
Sometimes the apples I use are harder and still chunky at the end of cooking, so I mash them with the potato masher.
Parboil the cabbage in water, 10 to 15 minutes, or until outer leaves are easily removable.
Remove the first 12 leaves.
Make sure the cabbage is cooked well enough so leaves will not break when rolled.
Saute vegetable (not apple), nuts and seeds in butter until onion is transparent and nuts roasted.
Combine the saute with remaining ingredients and season to taste.
ld recipe, but I have seen it in the sopranos cookbook and
ote: To prepare according to cookbook recipe, use only oyster mushrooms and
Dough.
Mix the flour and salt together in a medium sized bowl.
Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough.
Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes.
Cover tightly and refrigerate until you are ready to assemble the samosas.
Filling.
Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain ...
Place all ingredients except flour in a food processor.
Blend until the consistency is uniform.
Thoroughly mix flour into the felafel batter with a spoon.
Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
Place cooked felafel on a plate lined with paper towels to absorb any residual oil ...
Saute onions in 2 Tbsp stock, salt lightly.
A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, soy sauce, and paprika.
Cover and simmer 15 minutes.
Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture and remaining stock.
Cover and simmer 10-15 minutes.
Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill (1 tsp).
Serve ...
*This is a great OAMC recipe. Before cooking/prep day, I
e \"Chinese sweet sauce\": the recipe nor book do not give
This historic recipe has been transcribed from the original text in the 1883 version of the First Texas Cookbook.
repare Meat Filling - The original recipe simply used chopped cooked meat
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.