Cream shortening, eggs and sugar.
Add cocoa and food coloring.
Add buttermilk, flour and vanilla.
Beat well.
Put soda and vinegar together; mix quick and add to cake mixture. Bake at 350\u00b0 for 30 to 35 minutes.
Cover the bottom of an 8-inch square pan, to a depth of 2-inches, with apples.
Mix together rest of the ingredients and sprinkle on top of the apples.
Bake at 350\u00b0 for 45 minutes.
Blend cream cheese, sugar, and vanilla. Fold in Cool Whip.
Spread mixture in crust. Chill 4 hours or overnight.
For lemon curd, whisk together eggs, sugar, and lemon juice in top of double boiler over simmering water. Cook, stirring constantly, until mixture becomes thick, approximately 10 minutes. (It will be the consistency of sour cream.).
Remove from heat and pour through fine mesh strainer to remove lumps. Whisk butter into mixture until butter has melted. Add zest and continue to cool to room temperature. (It's easiest to use ...
Preheat oven to 400\u00b0.
In an 8 x 8-inch glass baking dish combine undrained tomatoes (chopped), mushrooms (optional) and 4 tablespoons Village Saucerie.
Place chicken over sauce mixture. Sprinkle remaining 2 tablespoons Village Saucerie over chicken; spread evenly.
Cover dish with foil.
Bake 30 minutes.
Uncover; sprinkle chicken with Mozzarella and Parmesan cheese.
Bake 8 to 10 minutes until cheese is melted and lightly browned.
Blend the water, salsa and Village Saucerie.
Cut chicken into strips.
Add to mixture.
Top with the peppers and onions and 1 more tablespoon of Village Saucerie.
Cover dish with foil.
Bake at 400\u00b0 for 30minutes.
Uncover and bake 5 minutes until chicken is lightly browned.
Serve with tortillas and sour cream.
Prepare rice according to package directions, adding snap peas after 18 minutes of cooking.
While rice is cooking, pound chicken to 1/2-inch thickness.
Place on rack of broiler pan.
Combine honey, soy sauce, ginger, garlic and red pepper.
Spoon half of mixture over chicken; let stand 5 to 10 minutes.
Broil 4-inches from heat for 6 minutes; turn and baste with remaining honey mixture.
Continue broiling until chicken is cooked through, about 4 minutes.
Serve chicken along side rice; sprinkle rice with black pepper to taste ...
Cook rice according to package directions.
Place approximately 2 ounces of ham and slice of tomato on toasted muffin.
Mound 1/4 cup rice on tomato and cover with slice of cheese.
Heat and melt cheese in broiler.
Saute beef until browned in a nonstick skillet.
Add onion and mushrooms and continue cooking until onion and mushrooms are tender and excess liquid has evaporated.
Cook ground beef until brown.
Drain.
Add Village Saucery and continue cooking over medium-low heat.
Put some lettuce in a large bowl.
Add diced tomatoes.
Put ground beef mix into large bowl.
Stir all ingredients together.
Crunch up tortilla chips and sprinkle in salad.
Add taco sauce on top.
If you choose, you can also add sour cream with taco sauce.
cups of the college inn chicken broth to a simmer
Cook frozen broccoli with a little water.
Cook onion in College Inn.
Melt butter; add Bisquick and make a paste.
Add this paste to College Inn.
Stir well.
Add broccoli, pepper and half and half.
Heat and serve.
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
Cook package of Uncle Ben's Country Inn rice as per package. Mix all ingredients together and bake at 350\u00b0 for 30 minutes. (Use a 9 x 12-inch pan.)
Pre-heat oven to 450 degrees F.
Peel and cut up vegetables and apples and arrange along with rosemary sprigs on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper.
Roast for 35 minutes until butternut squash and carrots are softened, tossing mixture halfway through.
Remove rosemary sprigs from the tray; transfer the vegetable mixture to a blender or food processor and pulse the mixture to break down the larger pieces and then blend together until smooth.
Once the mixture is nearly smooth, add in ...
Heat oil in a 4- to 5-qt. heavy-bottomed saucepan or Dutch oven over medium-high heat. Rub chicken all over with cumin, salt and cayenne. Add half of the chicken skin-side-down and brown 5 to 6 minutes per side. Remove to a plate and repeat browning the remaining chicken. Remove all but 1 Tbsp. of fat from the pan.
Reduce heat to medium. Add onion, bell pepper and garlic and cook 5 minutes or until softened. Add rice and cook until fragrant and toasted smelling, about 2 minutes. Stir in broth and tomatoes and bring to a simmer. Return ...
Let cheese soften and mix all ingredients together with a mixer until smooth. At the Inn, this spread was served with carrot strips, celery sticks, sweet Italian peppers, and breadsticks.
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.