ently for 45 minutes to an hour, until soft and cooked nicely
eat to medium-low. Cook for 15 minutes.
Give the
Place chicken in Dutch oven with enough water to cover.
Salt and pepper to taste.
When done, debone and place to side.
Mix other ingredients well and add chicken.
Bake at 350\u00b0 for 30 to 45 minutes.
For Camp Fire:
For each s'more, set out
Attend church faithfully.
Come to every Baptist Women's meeting for further instructions.
Read Prayer Partners every day and pray for the needs listed.
o the boil and cook for 6 minutes. Drain and run
issolved.
Assemble the ingredients for serving:Place the bean sprouts
Brown hamburger and onion.
Mix together other ingredients with hamburger.
Put in large greased casserole dish.
Top with mashed potatoes; add cheese on top.
Bake at 350\u00b0 for 30 minutes.
In a large skilled crumble ground beef. Cook over medium heat just until cooked through but not browned.
Remove from heat. Drain and rinse under hot water to remove excess fat.
Cool completely.
Return to pan. Add the cooked brown rice, chopped alfalfa sprouts, carrots and cottage cheese.
Package into individual meals. This recipe should remain good for three days in the refrigerator. Freeze any portions meals that won't be used before then.
In a large skillet or a wok, stir fry beef strips in hot oil over high heat for 2 minutes.
Add garlic, onion, and spices and cook for 2 minutes longer, until beef is no longer pink.
Drain and then return to pan.
Stir in tomatoes and simmer for 10 minutes.
Add mushrooms and green pepper and cook for 5 minutes.
Serve over cooked pasta and top with Parmesan cheese if desired.
o 3 quarts of water for the pasta. Add 1 tsp
note***The dough recipe is for around 50 perogies.
At
greased 9\" round pans for 30-35 minutes.
When
ake at 350 degrees F for 20 minutes or until thoroughly
Add the garlic and stir for a minute, then add the
quash - you need 2 cups for this recipe.
In a
Preheat oven to 425 for cornbread.
Place stick of
nd bake at 375\u00b0F for 40 minute Remove foil and
now peas in boiling water for 1 minute, drain, immerse in
Heat water or broth in a large soup pot over medium heat for about 5 minutes, adding more liquid if necessary.
Add 7 cups water, tomato puree or paste, lentils, green pepper, yellow pepper, red kidney beans, pinto beans, tomatoes, chili powder, cumin, cayenne pepper and black pepper.
Bring to a boil.
Reduce heat.
Cover and simmer for 45 minutes.