ow heat.
Place 2 Holland rusks on each plate and
Beat egg yolks well.
Add sugar; beat again.
Add rest of ingredients, except Cool Whip and egg whites.
Beat egg whites until stiff.
Fold into first mixture.
Bake in a 9 x 13-inch dish, greased.
Bake for 30 minutes at 325\u00b0.
When cool, spread the Cool Whip on top.
Scoop out eggplant, soak pulp in salted water for 2 hours. Drain and boil in fresh water until tender. Put through ricer. Melt shortening in 1 1/2 quart saucepan. Add eggplant and onion. Cook about 5 minutes. Add tomatoes, celery, egg, salt and pepper and cracker crumbs. Cook until dry. Stuff eggplant. Cover with Holland Rush crumbs. Dot with butter and bake at 350\u00b0 until brown.
Mix all ingredients and press into bottom of 9 x 13-inch pan.
Combine cream cheese and onion in food processor until well blended.
Grate onion and mix with cheese.
Add egg yolk; mix well.
Add crabmeat.
Refrigerate 1 hour to stiffen and combine flavors.
Preheat oven to 350\u00b0.
Place Holland rusks or toasted English muffins on baking sheet.
Place a slice of tomato on each. Top with crab mixture and grated cheese.
Bake 15 minutes. Serves 3 to 6.
Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.
Roll rusk.
Add sugar, butter and cinnamon.
Reserve 1/2 cup of this.
Line 9 x 13-inch pan with remainder.
Cook egg yolks, salt, cornstarch, sugar and milk in double boiler.
Cool custard in bain-marie before lining crust.
Put custard in crust.
Beat egg whites and 3 tablespoons sugar, adding one tablespoon at a time.
Cover custard.
Make sure to seal egg whites properly around custard.
Top with crumbs.
Bake 1/2 hour at 350\u00b0.
Baking in a smaller pan makes the torte deeper.
A 9 x 13-inch pan is very ...
Preheat oven to 325 degrees F. Bring water to a boil in a 4-quart saucepan. Add grits, stirring with a wire whisk. Cook 2-3 minutes or until grits start to thicken. Blend in remaining ingredients except eggs.
Add 1-2 spoonfuls of hot grits to eggs; stir well. Repeat several times until eggs are warm. Stir eggs into saucepan. Pour mixture into a 2-quart baking dish. Bake 45 to 50 minutes or until top is golden.
ccasionally.)
Meanwhile, pour remaining Holland House cooking wine into a
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Make two recipes of cornbread according to the
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Make 2 double pie crust recipes.
Line an oblong shallow
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.