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
In prepared slow cooker greased stoneware, mix together sugar, rice, cherries,
Lightly brown the pork chops in a skillet. In a small bowl, combine the butter, cranberry sauce and white wine.
Arrange the pork chops in the bottom of the stoneware. Sprinkle the salt and pepper, onions and thyme over the pork chops.
Pour the sauce into the stoneware and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
ixture in bottom of prepared stoneware. Add layer of noodles. Repeat
Basic Pasta Recipe: Start with the flour - measure
In a small bowl, combine all ingredients except meat.
Stir to mix well.
Place meat 3 to 4 layers deep in a glass, stoneware, plastic or stainless steel container, spooning liquid smoke mixture over each layer.
Cover tightly.
Marinate 6 to 12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered.
Dehydrate meat as directed by your dehydrator.
In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
Delicious & Dependable Slow Cooker Recipes.Created for Canada's kitchens.
Slip skins from grapes.
Bring pulp to boiling.
Put through sieve to remove seeds.
Mix skins with flour, salt, lemon juice and sugar.
Mix in pulp.
Put in shell.
Pat in butter.
Add top crust.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 30 minutes.
/2 inches across, and slip the kumla into the boiling
he chipotle paste.
Carefully slip your fingers under the skin
br>Dip in cold water, slip off skins, and remove cores
enerously with spray oil and slip the pan into a food
line each with lettuce leaves. Slip in the chicken breast halves
nto the baking rack, then slip the second baking sheet into
ce-cold water--skins will slip off; then halve and twist
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare