cover, and freeze for the tetrazzini, recipe follows.
To assemble Divine
nd stock aside separately.
TETRAZZINI: In a pot of boiling
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
ooking continue on with the recipe.
In a saucepan add
y peggy at Gail's Recipe Swap, who got it from
Fix sauce recipe.
Cook noodles in boiling water for 10 minutes, drain and pour into a bowl.
Season with 1 teaspoon salt, 2 tablespoons melted butter, 2 tablespoons cheese and 1 cup sauce.
*This is a good recipe for using leftover Thanksgiving turkey!
emon juice.
(The original recipe also calls for 1 4
Cook spaghetti in chicken broth; drain.
Add cheese very slowly! You may not want quite that much cheese on your recipe, so use your own judgment.
Brown onion and pepper in small amount of margarine.
Mix soup and milk together and add to spaghetti and cheese mixture.
Stir in onion and pepper, then add chicken.
Mix well.
Bake in 350\u00b0 oven for about 45 minutes.
Start with the garlic.
Peel all the cloves of an entire head! Whatever the chemistry of this recipe, it does not end up being garlicky and the whole cloves in the finished product are a sweet edible vegetable.
br>This is a great recipe to make ahead and freeze
*Can use ham, turkey, chicken or shrimp. Great recipe for leftover meat.
br>You can double this recipe for 10 to 12 servings
Combine first 8 ingredients and put in crock-pot.
Cook on low for 8 to 10 hours, until chicken is well done. Remove chicken bones; cut chicken into chunks.
Strain broth into bowl. (Remainder of recipe may be cooked in crock-pot or on stove top, depending on available time.)
First make the sauce: Melt butter in a large saucepan. Remove from heat and stir in flour, salt and nutmeg until smooth. Gradually add milk and stock or broth; bring to boiling, stirring constantly; boil 2 minutes or until slightly thickened.
Using a wire whisk beat the egg yolks in a small bowl with the cream. Beat in a little of the hot mixture. Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot -- do not boil. Remove from heat. Stir in the sherry.
Meanwhile, in a large stockpot, bring 6 quarts of ...
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare