tapping out the excess.
FOR CORNBREAD: In a bowl, stir
te: I did modify the recipe slightly buy sauteing some onions
For the dry mix: Combine all
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
he sugar.
Beat the eggs.
Combine all the water
et aside.
Add the eggs to the creamed mixture, beating
Hard-boil 4 of the eggs by covering in cold water,
ittle gf flour if needed) for 2-3 minutes.
Wrap
large bowl.
Add eggs, hot water, Crisco oil and
nto butter mixture. Mix in eggs. Add flour-spice mixture; stir
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.
Sift together dry ingredients.
In separate bowl, combine shortening, sugar, extract, molasses and eggs.
Add dry ingredients.
Add hot water last.
Drop by teaspoons on greased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
eat again until smooth. Add eggs, one at a time, scraping
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
large bowl, whisk the eggs until lightly beaten, then whisk
Cream eggs, sugar and salt together.
Add milk and vanilla. Mix ingredients well and strain into pie shell.
Sprinkle with nutmeg and bake in oven preheated to 450\u00b0 for 30 to 40 minutes. Makes a very delicious pie.
Cream butter and sugar; add syrup, well beaten eggs, salt and vanilla.
When well mixed, add coarsely chopped pecans.
Turn into pie plates lined with pastry.
Bake in moderate (350\u00b0) oven for about 1/2 to 1 hour, or until firm.
Bake potatoes at 350\u00b0 until done, if they were bought whole. Use potato masher to mash the potatoes.
(This is to free the potatoes from strings and etc., remove the large strings.)
Melt the margarine, mix in the potato and canned milk.
Beat eggs and add to the mixture.
Add lemon juice and sugar.
Split the batter into 1/2.
Add each separate spice into each different batter and fill the pie shells.
Bake at 350\u00b0 for 50 to 60 minutes or until done.
br>Cook on medium heat for 20 minutes, covered. Turn potatoes
Beat eggs; mix in cottage cheese, grated cheese and seasonings.
Stir in chopped chilies.
Bake at 350\u00b0 for 30 minutes.
Double recipe for 9 x 13-inch pan.