This recipe came from an Antle Family cookbook put together by our mother's cousin and her daughter.
Ollie is in her nineties now so this recipe is very old.
Ollie wrote, \"I found this recipe on a folded slip of yellowed paper tucked into an old cookbook that hadn't been opened for 30 years.
It was written in my father's hand.
Beside it was the reduced recipe written in my late husband's Palmer Method writing.\"
Ollie's father was James F. Antle, my grandfather, Alvin Antle's oldest brother.
5 minutes.
Wine Sauce: In a frying pan, melt butter
Saute butter, green onions and garlic until onions wilt.
Set aside.
In a bowl, cut cream cheese into chunks; add onion, garlic, sour cream and cheese.
Mix well; fold in artichoke hearts.
garlic and ground black pepper in a large skillet over medium
Cut V shape in French bread, dig out.
Spread mayonnaise on inside of bread.
Combine and stuff remaining ingredients into bread and wrap in saran wrap.
Refrigerate.
Slice and serve.
Dip fish in French dressing, then in crumbs.
Place in a greased, shallow baking dish.
Sprinkle with paprika and cover with waxed paper.
Microwave 4 to 6 minutes, turning dish after 2 1/2 minutes.
Wash Swiss Chard thoroughly and drain.
Trim off discolored stems and stem tips.
Boil the chard for 15 minutes in salted water.
Drain vegetable completely.
Add olive oil, vinegar, and garlic to sautee pan.
Heat pan on medium heat setting for 1 minute.
Add chard to saute pan.
Stir in French Honey salad dressing.
Saute on medium heat for 3-5 minutes.
Serve.
ven to 400 degrees.
In a food processor or mixer
Dip:
In large mixing bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce. Beat with an electric mixer on medium speed until combined.
Stir in the green onion. Cover and chill. Mix until serving time.
Sprinkle quail with salt and pepper and flour inside and out. Brown on all sides in butter in hot cast-iron pan.
Add water, mushrooms and flakes.
Cover and simmer 30 minutes.
Thicken with cornstarch.
For Dip:
In large mixer bowl combine the drained spinach, cream cheese, milk, minced garlic, shredded lemon peel, lemon juice, Worcestershire sauce, 1/4 teaspoon salt and hot pepper sauce.
Beat with an electric mixer on medium speed until combined. Stir in sliced green onion; cover and chill mixture until serving time.
Mix all together and fill inside of French loaf.
Fill with mixture.
Bake at 350\u00b0 for 30 minutes.
Serve with corn chips.
Heat oven to 375\u00b0.
In an 8 x 12-inch baking dish, combine vegetables and 1/2 can onions. Arrange chicken on vegetables.
In a small bowl, combine bouillon, garlic salt and pepper.
Pour over chicken and vegetables. Sprinkle chicken with paprika.
Bake, covered, for 35 minutes or until chicken is done. Baste chicken with pan juices and top with remaining onions.
Bake, uncovered, 3 minutes or until onions are golden brown.
Serves 4.
Heat oven to 375\u00b0.
In an 8 x 10-inch baking dish, combine wine, bouillon, garlic salt and pepper; pour over chicken and veggies.
Sprinkle with paprika.
Bake, covered, for 35 minutes. Baste chicken with wine sauce and top with remaining onions.
Bake, uncovered, 3 minutes.
Spread potatoes with egg whites.
Spread into a sprayed pan and bake in a 400\u00b0 oven.
alt and pepper; melt butter in heavy skillet and brown chicken
Peel and finely chop the shallots. Peel and press garlic cloves.
Clean the mushrooms. Cut them into pieces.
Melt the butter in a saucepan over low heat. Add the chopped shallots and clarify them from 2 to 3 minute.
Add the drained snails, chicken broth, mushrooms and wine.
Let simmer for 15 minutes. Season with salt and pepper.
Pour the cream and add the garlic. Cook another 5 minutes.
Serve after sprinkling of chopped parsley.
ixture alternately with buttermilk. Stir in vanilla, add coconut and chopped
olution.
Heat chicken stock in a wok.
Scald the
Place the beef in a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
RECIPE TIPS:
Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.