ooked.
Serves 15.
Recipe can be doubled, tripled to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hours.
PIE DOUGH RECIPE------------.
In a bowl, beat
Coat stewing beef in flour, I use
olling pigs, start cooking the stewing sauce in another pot.
ccording to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll
Boil thighs (or small whole stewing chicken)in water & chicken stock
arlic and onion. Sear the stewing beef in the pan adding
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
bout the ingredients:
This recipe is very forgiving -- so if
alf or double this recipe.
This recipe is for those who
Place cut-up chicken and onion in the water and cook slowly until tender; add salt.
Remove and cut the meat into 1-inch pieces and return to broth together with corn that has been cut from the cob, celery and seasoning.
Continue to simmer.
For a richer broth, add 4 bouillon (chicken) cubes to the pot.
Add 2 cups of cooked noodles or 1 recipe of rivels (recipe follows).
br>The leftovers of this recipe can be frozen or the
Tie up the stewing beef nicely.
Put all
Chop all vegetables into generous-sized chunks and place them in a large ceramic or casserole dish.
Trim excess fat off stew beef and add it to the pan.
Add the water, tomatoes, soup (use fat-free, it tastes the same in this recipe!), wine, and spices.
Cover the dish and place it in the oven at 325 degrees. Cook for many hours - at least five, but you can leave it there all day.
Serve with good bread for dipping.
ompletely and proceed with the recipe, or refrigerate for up to