Search Results for "Tomato"
Recipe Results 176 of 182 pages
Muenster Maple Cristo
Ingredients: 2 slices potato or other sandwich bread, cut 1/2 inch thick 2 teaspoons (1/2 ounce) maple mustard (3) 1-ounce slices muenster cheese 2 ounces thinly sliced Black Forest ham 2 tablespoons egg batter (ratio of 3 eggs to 1 cup milk) Warm maple syrup for serving Directions: Spread 1 side of each bread slice
Snap Bean Salad
Ingredients: 1 pint of cold cooked snap beans 1 medium-sized raw carrot, diced 1 small onion, minced 1 hard-cooked egg, sliced Salt and paprika to taste Lettuce leaves Salad dressing Directions: Before starting, be sure that all the ingredients are thoroughly chilled, and that the bowl is cold. Wash and drain the lettuce, and wrap
Ham ‘n’ Egg Pizza
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 3 eggs 2 tablespoons milk 1/8 teaspoon pepper 2 cups finely chopped fully cooked ham 1 cup frozen shredded hash brown potatoes 1 cup (4 ounces) shredded cheddar cheese 1/2 cup shredded Parmesan cheese Directions: Unroll crescent roll dough and place on an ungreased 12-inch pizza pan.
Martha Washington Dessert
Martha Washington Dessert Originally published on: June 5, 1963 Submitted by: Mrs. Mildred Painter Goodman of North Lima, Ohio Yield: 6 servings Ingredients: 1 No.2 can tart red cherries, drained (2 1/2 cups) 1/2 cup liquid from cherries 1/2 cup sugar 2 Tbsp. quick cooking tapioca 1/2 tsp. cream of tartar dash salt 2 egg
Classic Onion Soup
Ingredients: 4 large yellow onions (about 9 to 11 ounces each), sliced 6 tablespoons butter or margarine 1 tablespoon sugar 2 quarts chicken broth 1/2 cup brandy (optional) Salt and pepper, to taste 1/2 baguette French bread, sliced, toasted Grated Romano cheese Directions: Melt butter in large saucepan that holds at least 4 quarts.
Cucumber Crisp
Ingredients 1 large cucumber salt ground black pepper 2oz grated cheddar cheese 1oz fresh white breadcrumbs 1oz butter vegetable oil for greasing Directions: Preheat oven to 350° . Cut the cucumber into 2” pieces. Cut each piece in half lengthways, then cut each piece into quarters. Remove any large seeds. Bring a pan of salted
Pleasing Pot Roast
Ingredients 1 ( 2 lb.) beef chuck pot roast 1 tablespoon cooking oil salt and pepper 1 pkg. onion soup mix 1 large onion, cut into thin wedges 1/4 teaspoon ground allspice 4 to 5 ozs. beef stock 1 large carrot, cut into thick slices Directions Trim fat from meat. In Dutch oven or deep
Venison Stew
Venison Stew Ingredients: ½ teaspoon black pepper 1 teaspoon salt ½ teaspoon garlic powder 2 tablespoons flour 1 pound venison, cubed 1 tablespoon oil 3 cups water 1 onion, chopped 4 potatoes, cubed 3 carrots, sliced 3 stalks celery, chopped 2 bay leaves 1 tablespoon dried parsley Directions: Combine pepper, salt, garlic powder, and flour
Tender Cubed Pork Roast
Submitted by: Mrs. G. Koehn of Paris, OH Ingredients: 3-5# shoulder roast 1 onion 3 garlic cloves, minced 1-1 1/2 Tbsp salt Black pepper 1/4-1/2c oil Directions: Mix salt (1 tsp per pound, check Pkg weight), garlic, and pepper, put in large nonreactive bowl. Cut roast in 1 1/2″ cubes, toss with seasoning. Chop onion,
Crock pot Clam Chowder
Ingredients 3 large celery stalks, chopped 1 large onion, chopped 3 cloves of garlic, minced 4 potatoes, peeled and cut into 1/2 inch chunks 1- 8 oz can chopped clams, drained 1 cup clam juice 1 tsp. fresh thyme 1/4 tsp. pepper 1 quart half-and-half cream 2 T. fresh parsley, chopped 2 T. butter Sourdough
