Cook onion slowly in butter until delicately browned.
Add everything but water cress.
Simmer, stirring occasionally, for 45 minutes.
Add water cress and boil 5 minutes longer.
A piece of water cress makes a nice garnish.
Goes well with roast beef.
Mix all ingredients but water cress and endive, refrigerate for 2 to 4 hours.
Arrange on bed of water cress and endive mixture.
Serves 4.
Soak ham for 12 to 14 hours in enough water to cover ham. Drain water.
Cover again and cook slowly for about 5 hours or until tender.
Cool in stock.
When cool, remove skin and trim fat. Make crisscross cuts across fat.
Sprinkle top of ham with about 1/2 cup brown sugar and 1 teaspoon pepper.
Stud ham with cloves. Pour the vinegar (if desired) and pineapple juice over ham.
Bake in hot oven for 25 to 30 minutes.
Garnish with spiced apples and water cress.
Mix at room temperature egg yolks, sugar, milk, vanilla extract in big pot and simmer over low flame to melt sugar, mixing continuously.
Add Coco Lopez and continue to mix for about 15 minutes on low flame.
Add Rum and cinnamon sticks with water.
Mix everything on low flame for about 20 minutes.
Let cool and serve.
** Use whisk for a smoother consistency ** if desired.
Place in microwavable bowl and set in microwave.
Do not cover so water can splash all inside.
Cook on High power for 15 minutes. Yields 1 teaspoon boiling water.
(Recipe can be doubled.)
All to cut in pieces.
Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice.
Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water.
To continue to make cook until the cresses are cooked well.
These must become all ends.
Well to supervise cooking.
To serve then with rice.
tomatoes, vinegar. Add a little water if necessary, although I didn
Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.
ost of the radish and cress to the soup. Cook for
Directions:.
Process water and cornstarch in a blender
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For the smaller recipe, roll dough into a rectangle
he chicken stock with the water.
Rinse the wild rice
Cook cranberries in water for 5 minutes, until they pop, then take off flame.
Add sugar.
Cook 5 minutes more.
Dissolve Jell-O in cooked berries and sugar.
Let cool, not set, then add pineapple (diced), celery and a few chopped walnuts.
Put in mold overnight.
Serve with spiced peach or slices of canned peaches and water cress on bed of greens.
Dissolve gelatin in hot water; stir in cold water and lemon juice.
Divide in half.
Chill one-half until syrupy; keep other half at room temperature for later.
Fold vegetables into syrupy gelatin; pour into 8-cup mold and chill until firm.
Chill second half of gelatin until syrupy; fold in cottage cheese combined with grated onion and salt.
Spoon over chilled layer in mold; chill until firm.
Unmold onto platter; garnish with radish roses and water cress.
In 2-quart saucepan bring ginger and 3 cups water to boil on moderate high heat.
Add shrimp and let stand 2 minutes.
Drain and rinse shrimp in cold water; rinse pan.
From the drippings (at least 2 T of oil) and brown bits from Recipe #32541 add butter, onions, and garlic. Sautee onions till just turning brown.
Add flour and stir till a light brown roux.
Add water slowly.
Add one can of tomato soup.
Stir and simmer for 20 minutes.
Add Kitchen bouquet for color.
Serve with breaded pork chops.
ur the cup of distilled water into the spray bottle.
urn on high.
When water begins to boil - add
/4 cup of the water overnight.
Sift the icing
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.