- Baked Goods Recipes
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1 1/2 c Butter or margarine 3 c Sugar 5 Eggs 3 c All-purpose flour 3/4 c Lemon lime carbonated bevera 2 tb Lemon extract Grease and flour a 10 inch fluted pan. Cream together the butter, sugar, eggs until well creamed. Add eggs one at a time. Add flour one cup at a time {More...}
- Misc Recipes
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Yield: 4 servings 1 x Recipe Of Basic Meatballs 10 3/4 oz Cream Of Chicken Soup 1cn,* 1/3 c Milk 1/8 ts Nutmeg 1/2 c Dairy Sour Cream ———————————-GARNISH———————————- 1 x Parsley Snipped * Use the condensed soup without diluting it. Prepare the Basic Meatball recipe (See recipe 12). Combine the cooked meatballs, soup, milk, {More...}
- Baked Goods Recipes
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1/4 pound butter — melted 6 eggs 2 cups sugar 1/3 cup cornstarch 1/2 cup half-and-half 6 lemons — Juice of 1 unbaked pie shell — (9-in.) Mix melted butter with eggs and sugar in electric mixer on medium speed 2-3 minutes, or until well mixed. Stir cornstarch into half-and-half to dissolve, then pour into {More...}
- Fried Chicken Recipes
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Yield: 4 servings 1 ts Onion Salt 2 tb Parsley Flakes 1 tb Celery Salt 1 tb Oregano 1 tb Ginger 1 tb Marjaram 1 ts Pepper 1 tb Thyme 1 ts Sage 2 ts Rosemary 1 tb Paprika 1 ts Arlic Salt Combine all ingredients in a small bowl until evenly distributed. Spoon mixture {More...}
- Baked Goods Recipes
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1 Pie shell, 9″, baked ————————–FILLING————————– 1/3 c Sugar, granulated 1/4 c Cornstarch 1/4 ts Salt 2 c Milk, whole 1 cn Cream of cocnut (8oz) 3 Egg yolks; beaten 2 tb Butter/margarineter 1 c Coconut, flaked 2 ts Vanilla ————————-MERINGUE————————- 3 Egg whites 1/2 ts Vanilla 1/4 ts Cream of tartar 1/3 c Sugar, {More...}
- Appetizer Recipes
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Karen Mintzias —————————–TO PREPARE SNAILS—————————– Wheat, flour and/or thyme Salt ————————FOR FIRST RECIPE, TO SERVE 1———————— 1 lb Snails 1/2 c Olive oil 1/4 c Red wine vinegar ————————FOR SECOND RECIPE, SERVING 1———————— 1 lb Snails 1/2 c Olive oil Salt 1 Onion; grated 1/4 c Chopped fresh parsley 1 lb Peeled, chopped tomatoes The {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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100 Snails Vinegar 2 Thyme sprigs 1/2 Bay leaf 1 Basil sprig 1 Pared orange peel 7 oz Pork rind 1/2 c Olive oil 1/2 lb Fatty bacon 6 Shelled walnuts, ground 4 Canned anchovy fillets 3 Garlic cloves Salt and pepper 3 tb Flour 6 1/2 lb Whole trimmed spinach leaves Preparation time 3 {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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1 lb Butter 1/2 c Parsley, chopped 1 tb Crushed garlic 3 tb Shallots, chopped 12 Canned anchovy fillets 1 tb Salt 1 ts Pepper 1 tb Quatre-epices 100 Canned snails 1/2 c White wine (optional) 2 c Fresh white breadcrumbs Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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6 tb Lard 3 oz Raw country ham 10 Shallots Fresh white breadcrumbs 1/4 c Dry white bordeaux Chicken stock Salt and pepper Bouquet garni 100 Petits-gris snails Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
- Appetizer Recipes
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24 Large Paris mushrooms Salt and pepper 1/2 c Oil 100 Canned Burgundy snails 1/2 c Snail butter Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out {More...}
