ans, and cool completely. Spread Williamsburg Butter Frosting between layers and
o cool, and frost with Williamsburg Butter Frosting.
Beat egg white. Add sugar gradually, then other ingredients in order given. Drop on greased pan. Bake at 350\u00b0 for 20 minutes.
Combine first 5 ingredients and boil 3 minutes; cool, then add next 4 ingredients.
Pour over fresh fruit.
Saute celery and onions in butter until soft and brown.
Add flour, blending well.
Add chicken stock, stirring constantly. Bring to a boil.
Remove from heat and puree in a food processor. Add peanut butter and cream.
Stir thoroughly.
Return to low heat; do not boil.
Garnish with chopped peanuts.
Mix all ingredients well.
If too dry add more chutney or liquor.
Store covered in refrigerator.
Mix the vinegar, sugar, honey, mustard and paprika together. Boil 3 minutes and cool.
Add the celery seed, celery salt, onion juice and vegetable oil. Beat or shake vigorously.
Serve with any fruit salad.
If kept under refrigeration, shake well before using.
In large kettle, cook turkey carcass with water to make 3 quarts of stock.
Remove bones; reserve meat.
Strain stock and set aside.
In a saucepan, combine onions, celery, carrots, rice and 1 qt of the stock.
Bring to a boil.
Reduce heat; cover and cook for 20 mins; set aside.
In a large soup kettle, melt butter.
Blend in flour and heat until bubbly.
Add half& half and remaining stock; cook and stir until bubbly.
Stir in reserved vegetable mixture, turkey meat and seasonings to taste.
Heat slowly to serving ...
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.
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.
Heat oven to 350\u00b0.
Grease and flour baking pan (13 x 9 x 2-inch).
Measure all ingredients, except frosting, into a large mixer bowl.
Blend
1/2 minute on low speed, scraping bowl constantly.
Beat 3 minutes at high speed, scraping bowl occasionally.
Pour into pan.
Bake for 45 to 50 minutes.
Cool. Frost cake with frosting.
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 ...