ater and put it on the stove to boil.
As
ew raisins or nuts in the bottom of tart shells.
o make the filling, melt the butter in
Combine
spices
in
1/2
gallon
water and slowly boil about 10 minutes.
Strain and pour over sugar while hot.\tPour this mixture over tea and let steep.
Strain again and add 1/2 gallon cold water.
Mix with juices.
Serve hot or cold.
o mashed potatoes and mash the whole mixture well.
Add
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Finely chop bacon slices. Toss into 2 qt pot. Brown.
Add green beans, sugar, & onion powder. Salt & pepper to taste.
Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.
eheat the
to a bowl and add the sugar and butter.
Preheat the oven to 375\u00b0.
Mix dry ingredients.
Cut butter into the dry ingredients, using a pastry blender until the mixture has a consistency of coarse meal. Mix in heavy cream just until the dough holds together. Wrap in wax paper or plastic and chill about 30 minutes.
Roll the chilled dough into a circle 1/2-inch thick.
Use a cookie cutter to cut dough into 40 scones.
Combine 1 egg and 1/4 cup light cream and brush the tops of the scones. Bake until golden brown and puffy, about 13 to 15 minutes.
Heat the oven to 400\u00b0.
Mix the flour and butter with your hands.
Add the next 3 ingredients.
Mix with your hands again. Add the milk and mix again.
Roll the dough until it is 1/2-inch thick.
Cut the dough into 1 1/2-inch sections.
Bake the sections on a greased cookie sheet for 10 minutes or until lightly browned. Delicious served with tea or wassail.
ngertips, rub the butter into the dry ingredients until the mixture resembles fine
inches), the bases lined with
b>the rind from the
b>tea varieties can be used in this recipe: Ceylon Orange Pekoe, Darjeeling, English
Blend the blueberries and lemon juice in your blender.
Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
ENJOY!