ll sides of the brisket. Cover tightly with plastic wrap and
he dumpling dough for this recipe.
Preparing the Dumplings and
eans in large pot.
Cover with cold water 2 inches
nd lemon juice, mix well, cover (you can use saran wrap
alt, 1 teaspoon Accent seasoning; COVER; TURN chicken livers periodically with
nto a large bowl and cover with cheese cloth or plastic
ater in a metal bowl. Cover with a lid or tinfoil
ough close to each other. Cover pan and allow to rise
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
Soak cukes with salt in enough boiling water to cover.
Let soak overnight.
Next morning, drain off salty water.
After draining, add 2 tablespoons alum to enough cold water to cover. Let stand overnight and next morning, drain.
Make syrup of vinegar, sugar, 1 cup water and all of spices listed.
Bring to boil; add cukes.
When boiling point is reached again, pack in jars and seal.
ust enough boiling water to cover the meat and potatoes. Mix
or texture. Serve immediately, or cover with plastic wrap and refrigerate
tainless steel sink.
This recipe should NOT be used on
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
Cover black-eyed peas with water
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Start the water, salt and sugar to a boil while prepping the potatoes.
Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes took only about 20 minutes, others longer.)
Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
Drain.
Return to the hot pot and toss with garlic and butter. Add salt if needed.
Melt shortening in heavy pan; brown onion.
Add chicken, paprika, salt and pepper; mix well.
Add water to cover.
Cover tightly and cook slowly until chicken is tender, about 45 minutes to an hour.
Mix flour with sour cream (and milk if desired) to form a paste; add to chicken and stir well.
Bring to boil and remove from heat.
Heat 1/4 cup olive oil in a large saucepan over medium heat. Fry rabbit pieces in hot oil until evenly browned. Season with bay leaves, salt, allspice berries, oregano, and lemon juice to the saucepan. Pour white wine over the rabbit. Bring the mixture to a simmer; cook 4 to 5 minutes. Add enough water to the saucepan to cover rabbit completely.
Bring the liquid to a simmer; cook until rabbit is cooked through and the water is evaporated, about 40 minutes.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.