he wine and 1 cup of the chicken stock and cook
wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to
4 times on each piece of paper. turn the paper face
br>Combine 1/2 cup of sugar with the flour and
1/2 cup of the sugar and 1/2
lice with about 1 tablespoon of mayonnaise. Cover the slices with
alt.
In the bowl of an electric mixer fitted with
In bowl of a food processor fitted with
00b0F.
Butter the inside of an 8\" souffle dish (7
elt the remaining 5 tablespoons of butter in a small dish
arinade. Squeeze the air out of the bag. Marinate in the
il in a large pot of boiling salted water, add the
Preheat oven to 350\u00b0F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Shred the cabbages.
Grate the carrots.
Combine cabbages and carrots.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
Pour enough of the dressing over the vegetables to moisten them.
Chill. Serve cold or at room temperature.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
Melt butter in frying pan.
Add onions and potatoes.
Add salt and pepper.
Let brown and then toss.
Repeat until nicely browned.
If you are making the other recipes just place in oven to keep warm until everything is done.
he butter in the bowl of an electric mixer fitted with
.
In the bowl of an electric mixer fitted with
he olive oil, 2 teaspoons of each mustard, the fennel seed
owl set over a pan of simmering water until hot, about