otatoes work wonderfully in this recipe.
House Seasoning:
1
Boil the dandelion in water in a pot.
Heat oil in a skillet.
Toss in the garlic and onion and stir-fry until the raw smell of garlic is gone and the onion is light brown in colour.
Add the boiled dandelion and stir-dry till dry.
Transfer into a serving plate.
Serve topped with golden brown crisp fried onion rings.
/2 cup of the crisp topping into a medium mixing
Heat oven to 350 degrees F.
Spread fried apple mixture in a buttered 8- or 9-inch pan.
Combine apple crisp mix with cold butter. Mix with fork until mixture looks like course crumbs. Sprinkle topping evenly over the apples.
Bake 50 minutes or until topping is golden. Serve warm or at room temperature with whipped cream or ice cream.
Spray an 8X8 baking pan.
Mix the fruit ingredients in the pan and stir well.
In a separate bowl, mix together crisp mix.
Spread this mixture over the berry mixture to make a top crust.
Bake at 350\u00b0F for 40-45 minutes or until topping gets crunchy.
Preheat oven to 450\u00b0.
In shallow baking or roasting pan, thoroughly blend all ingredients, except potatoes.
Add potatoes and turn to coat thoroughly.
Bake, stirring occasionally, for 60 minutes or until potatoes are tender and golden brown.
Garnish, if desired, with chopped parsley.
Makes about 8 servings.
Also terrific with Lipton onion recipe soup mix.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Drain pineapple.
Heat syrup to a boil; add gelatin and stir until dissolved.
Set aside to cool.
Combine cream cheese, pineapple, pimento, celery and salt.
Blend well.
Fold into cooled gelatin.
Whip cream until stiff and fold into gelatin. Turn mixture into a mold and chill.
Unmold and serve on crisp greens.
(Makes 6 to 8 servings.)
Break up crisp bacon and sprinkle half of it into bottom of a 9-inch pie plate.
Make following custard:
Put into a bowl and mix well the 2 whole eggs plus 2 yolks, Dijon mustard, dry mustard, cayenne pepper, bacon fat and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (do not boil).
Pour scalded cream into the custard mixture.
Bake at 300\u00b0 for 35 minutes.
Remove.
When set, sprinkle with remaining cheese, bacon and parsley.
Serve warm.
ot too tight.
Apple Crisp.
375 oven.
Spread
Preheat oven to 350\u00b0.
Place blueberries in a 9x13 baking pan; sprinkle with lemon juice and vanilla extract.
Combine sugar, flour, cinnamon, and nutmeg and sprinkle over berries and toss lightly.
Combine topping ingredients and crumble evenly over berries.
Bake at 350\u00b0 for 45 minutes.
Serve warm with vanilla ice cream.
Recipe may be halved and baked in a 9 x 9 square pan.
Pour butterscotch sauce on bottom of prepared 9 inch crumb crust, spread evenly.
Prepare instant pudding with milk, following directions on package.
Stir in cool whip.
Chop coffee crisp bars add three to the cool whip pudding mixture.
Reserve one for the topping.
Spoon mixture into crumb crust.
Place in freezer for 6 hours.
Remove pie from freezer 10 minutes before serving.
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).
Break Cinnamon Crisp into bite-size pieces.
Spread Cinnamon Crisp pieces, raisins, nuts and sunflower seeds on large greased jelly roll pan, about 15 x 10-inch.
In small saucepan, melt oleo with honey.
Drizzle over graham mixture.
Bake in preheated 250\u00b0 oven for 45 minutes.
Allow to cool in pan.
Loosen mixture with metal spatula.
Store in airtight jar or container.
In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch and lemon juice. Pour into a 11x7-inch baking dish prepared with non-stick cooking spray.
In a separate bowl, combine the brown sugar, flour and butter until the mixture is crumbly. A clean hand or a pastry blender make this easy. Stir in oats and cinnamon. Sprinkle the crisp mixture on top of the fruit.
Bake at 375\u00b0F for 40-50 minutes or until fruit is bubbly and the crisp is golden brown.
he bottom.
YIELD: This recipe serves 5 people with about
icrowave before serving.
For crisp, evenly spread fruit in a
Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp(R) Granules to each jar. Remove air bubbles. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner, adjusting for altitude.
Melt butter or margarine; add sugar and stir well over medium heat.
While stirring add dates, nuts and eggs; continue to stir and heat for 5 minutes.
Remove from heat.
Stir in crisp rice, cool and shape into balls (1 1/2-inch).
Roll in coconut.
Crisp rice is about the same as Rice Krispies.
Mix the crisp ingredients together and sprinkle a little less than half in the bottom of a large greased baking dish.
Place the chopped apples in baking dish and sprinkle the remaining crisp mixture on top.
Bake 350-375\u00b0F for 30-35 minutes.