00b0F.
Put the cat food in a food processor or blender and
isappears. Push batter into ungreased food cake pan.
Bake 30
ather, we thank Thee for the food and remember the hungry.
thoroughly mix the food. After the food is mixed well, it
icrowave as bag directs.
For cat's tails, dip pretzel loops
Mix the ingredients and serve to the cats in two separate bowls, at room temperature.
Because the cats are smarter than dogs, I usually omit the dry cat food, because the cats tend to spit it out anyway and only eat the meat.
If you do include the cat food, you can pick it up from the rug and throw it to the birds later.
Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
Place the cat food and catnip into a blender. Cover, and puree until smooth and looks a little like frosting. Spoon pureed cat food into a resealable plastic bag. Cut a small hole in the corner of the bag.
Squeeze 1/2 inch kisses onto the prepared baking sheets. Bake 15 minutes. Cool completely and store in an airtight container.
Soak dry food in 1/2 cup water
(Another 1.5 hours! But for me, this is preferable to
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325\u00b0) for 20 minutes.
Turn onto a damp cloth or paper sprinkled with powdered sugar.
Remove bottom paper quickly; cut off thin strips from the sides and ends of cake.
Spread with jam, jelly or whipped cream.
Roll.
Wrap in cloth or wax paper until serving time.
Work quickly or cake will crack.
Cut the angel food cake into 1 inch squares.
Dissolve gelatin in 1 1/4 cups boiling water.
Stir in thawed strawberries, sugar and salt.
Cool until it begins to thicken. Fold in the cream, whipped.
Cover bottom of 9-inch pan (or 9 x 13-inch pan) with half the torn angel food; pour half of the strawberry and cream mixture; make another layer of rest of the torn cake.
Pour remaining strawberry and cream mixture. Refrigerate 4 to 5 hours to set.
Cut into squares.
Double recipe for 9 x 13-inch pan.
Measure sugar and cornstarch into saucepan; mix well.
Add pineapple with its juice; mix well so no lumps form.
Stir in pie filling and food color.
Use a wooden spoon; stir gently to avoid mashing the cherries.
Cook over medium heat until mixture comes to a boil and is well thickened, about 5 to 8 minutes.
Remove from heat; stir in dry gelatin.
Let cool.
In heavy aluminum saucepan, mix dry ingredients.
Add oil, water and food coloring.
Cook 3 minutes or until mixture pulls away from sides of pan.
(May add a few drops of oil of wintergreen, cloves or cinnamon to give a more pleasant aroma.) Knead slightly, almost immediately.
Store in an airtight container.
Has a pleasing texture.
using 15 complete foldover strokes for each addition.
Use 10
nd dip in boiling water for 30 to 60 seconds or
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
The present dining hall is significant for my husband, Galen, and me (both graduated '66).
It was in that place that we became acquainted during Junior class homeroom meetings.
We were seated alphabetically -- Lehman - Longenecker - and we became friends quickly.
We were married in 1967.
For the dry mix: Combine all