loves and jalapeno pieces in food processor (a blender can be
om/ For more indonesian cuisine recipes.
inches from the top of the pot. Turn up heat
thoroughly mix the food. After the food is mixed well, it
ass soup through fine blade of food mill (optional). Chill.
Whisk
ame from August/September issue of Taste of Home. it's delish! I
Grill or broil flank steak.
Slice into thin bite size pieces.
Chill.
Combine lime juice, fish sauce, minced red chili peppers, and garlic in a large bowl and mix well.
Add red onion, cucumber, cilantro, scallions and chilled steak.
Toss together well and serve over torn lettuce.
Mix cabbage, onion, sausage, and bacon bits in a heavy pot.
Melt the margarine in a saucepan.
Pour the melted margarine over the ingredients in the pot.
Cook over medium heat.
Cover and stir occasionally until cabbage is smothered to your liking.
Serve over hot white rice and enjoy the explosion of flavors.
ave for pouring on top of food.
In a large mixing
old in 6-8 drops of food coloring in each, being careful
nd thin membrane from leg of lamb; place into roasting pan
nd save.
Add rest of oil to Dutch oven if
trips to within 1 inch of top.
Position on Santa
Pour the white glue into a clean, empty peanut butter jar. Add 1/2 cup of water and 10 drops of food coloring and stir. Combine the Borax and a cup of water in a medium size plastic bowl.
Slowly pour the glue mixture into the Borax solution and stir until well mixed.
The Borax causes the mixture to congeal. Scoop the gloop out of the water and knead it in your hands until it becomes dry enough to play with.
If stored in a sealed container or plastic bag, it should keep for several weeks.
Gloop dries out after a lot of handling.
all sliced. Add the juice of 2 oranges (if possible red
Slice angel food cake into thirds horizontally.
If desired, tint the topping pink with a few drops of food coloring.
Spread each cake layer with topping and 1 cup fruit (well drained, if frozen).
Reassemble layers and spread remaining topping over entire cake.
Chill until ready to serve.
Combine cream cheese and butter in heavy bottomed saucepan. Stir over low heat until cheese is soft and butter is melted, and the mixture is thoroughly blended.
Add the powdered sugar and stir until well combined.
Add your choice of food coloring and flavorings.
Put peppers and 1/4 c. cider vinegar in blend and blender until thin and soupy.
Add sugar and 1 c. cider vinegar.
Put in a saucepan and bring to a boil.
Remove from heat.
SKIM.
Add the pectin and a few drops of food coloring.
Reheat and boil hard for 1 minute.
Remove from heat.
Fill jars to 1/2 inch from top and seal with paraffin.
Mix, in saucepan, until thoroughly blended, cornstarch, baking soda and cold water.
Add a few drops of food coloring.
Cook over medium heat about 4 minutes, stirring constantly, until mixture thickens to moist mashed potato consistency.
Cover with damp cloth to cool.
Knead as you would dough.
Store in plastic container to keep from drying out.
In a saucepan, combine salt and water.
Heat over medium heat until ingredients come to a boil. Stir frequently, almost continuously.
Remove from heat.
Add alum, salad oil and drops of food coloring.
Mix together.
Add flour, kneading until play dough consistency is achieved. Does not need to be refrigerated.