|
Post by cuteascountry_Shortcake on Dec 21, 2003 14:43:44 GMT -6
Hi Jodi, Having learned that "old" is a relative term I am posting this Betty Crocker recipe from a 1984 cookbook. If this is not the recipe you are looking for, can you tell us more about the ingredients you remember? "Tuna-Noodle Casserole" Recipe 8 ounces uncooked egg noodles 2 cans (6-1/2 oz. each) tuna, well drained 1-1/2 cups dairy sour cream 3/4 cup milk 1 can (4 oz.) sliced mushrooms, drained 1-1/2 teaspoons salt 1/4 teaspoon pepper 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 2 tablespoons butter or margarine, melted Heat oven to 350 degrees. Cook noodles as directed on package; drain. Return noodles to saucepan; stir in tuna, sour cream, milk, mushrooms, salt and pepper. Pour into ungreased 2-quart casserole. Mix bread crumbs, cheese and margarine, sprinkle evenly over tuna mixture. Bake uncovered until hot and bubbly, 35 to 40 minutes. 6 to 8 servings. Enjoy! Source of all recipes: American Style Cooking from Betty Crocker, published in 1984 Enjoy! ===== Pete and Carla's recipe exchange list. Subscribe: -RestaurantClassics-subscribe@yahoogroups.com Note from -Shortcake: This recipe was found at groups.yahoo.com/group/Chefs-Corner/message/37Homepage: groups.yahoo.com/group/-RestaurantClassics/
|
|
|
Post by cuteascountry_Shortcake on Dec 18, 2003 17:19:18 GMT -6
Nancy, A few weeks ago someone had asked if I could repost the recipe for Almond Joy Cups, as it was on your message board , but incomplete. Here is the complete recipe. Thanks, KD7LBR ( Ellie)
Almond Joy Cups Makes 6 dozen
1 (18.25 ounce) package chocolate fudge cake mix 1 egg 1/2 cup margarine, melted 3/4 cup all-purpose flour
1/2 cup white sugar 1/2 cup evaporated milk 14 large marshmallows 7 ounces flaked coconut
1/4 cup evaporated milk 3/4 cup semisweet chocolate chips 2 tablespoons margarine 1/2 cup sliced almonds
1 Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin tins. 2 In a bowl, combine cake mix, egg, 1/2 cup melted margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.
3 Bake in preheated oven 10 minutes, until set.
4 While cups are baking, combine 1/2 cup sugar and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
5 In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.
Thank you, Ellie! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Mar 20, 2006 16:40:16 GMT -6
You're very welcome, IcyMist. We hope you continue to be surprised by the treasures you find here! Enyoy! cuteascountry_Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jan 24, 2004 10:38:46 GMT -6
Old Fashioned Cocoa Fudge This is a crumbly, sugary old fashion fudge.... Old Fashioned Cocoa Fudge Posted by chef Johnson 11/15/1999 in Desserts, High Calcium, 3 cups sugar 2/3 cup cocoa 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter or margarine 1 teaspoon vanilla extract 1 Line 8 or 9 inch square pan with foil; butter foil. 2 In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*. 3 Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. 4 Boil without stirring, to 234 degrees F. 5 on a candy thermometer. 6 (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water.) Remove from heat. Add butter & vanilla. 7 DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). Beat with wooden spoon until fudge thickens & loses some of its gloss. 8 Quickly spread into prepared pan; cool. 9 Cut into squares. 10 Store wrapped loosely in foil in the refrigerator *it is very important not to use a wire whisk or anything like that. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. This recipe was found at: www.thefunplace.com/fence/recipeboard/messages/5421.html
|
|
|
Post by cuteascountry_Shortcake on Jan 19, 2004 22:00:52 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 19, 2004 12:48:40 GMT -6
Hi Larry, Here is an answer to another inquiry made about the freezing of creme fraiche. www.deliaonline.com/deliaatlife/messageboard/view.asp?postid=5938&topicid=7Here is an excerpt from a "test kitchen" connoisseur of good grub, Frank Potter. Creme Fraiche: While thinking of clarified butter, I was reminded of Creme Fraiche (pronounced "Cream Fresh"). This is a heavy cream in France, used in cooking, and has about 35% butterfat. (Good Stuff, Maynard!) But now, young William, you can make your own, at home. You can be the first on your block to make Creme Fraiche! ( Or a reasonable facsimile thereof.) You blend our American heavy cream with sour cream; let it sit out on the cabinet until it ferments and thickens; then you refrigerate it. That's it. Use 1/2 pint commercially soured cream and mix it with 1 pint heavy cream. That is the ratio. Put the soured cream into a saucepan, blend in the heavy cream. Heat it very gently to take off the ice box chill and to start up the fermentation action. Don't let it heat over 85-90 degrees or you will kill off all the good bacteria. Put in a covered container and set it out at about 72-75 degrees overnight. See, in the morning, if it has thickened. If so, stir, cover and refrigerate. If not, allow a few more hours for it to do its thing. After you have used the majority of your supply, it acts as a "starter", so just add some more heavy cream and repeat the process. You're probably wondering what's the point? Why go to all this trouble? Well, it is not a lot of trouble, and it preserves regular cream for 10 days or more, maybe two weeks. You can dip out a dab to use in a spoon for cooking scrambled eggs, and whatever you want to use it to cook with. It boils without curdling, which I don't think you can do with sour cream. It also tastes great on berries and pies, just add a sprinkle of sugar. You can also do this with buttermilk, or yogurt, but sour cream produces a less aciditic Creme Fraiche. I hope this is helpful to you. -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jan 19, 2004 19:26:38 GMT -6
Hi Heshani, Let me start by welcoming you to Nancy's Kitchen Recipe Message Board. I am admittedly out of my depth in attempting to answer your questions. Perhaps this chart might help you further along in your pursuit to solving the mystery of converting your mother's marshmallow recipe. www.iwikiwi.com/cookbook/conversions.shtmlThe chart included this information: Gelatine 3 Tablespoons 25g (1oz ) Here is a food science project: How do they make marshmallows? www.howstuffworks.com/question128.htmThe following recipe was found at Cooks.com PLAIN MARSHMALLOWS 1 tbsp. gelatin 1/4 c. cold water 1 c. sugar 1/2 c. hot water Dash salt 1 tsp. vanilla Powdered sugar Dissolve gelatin in cold water; set aside. Combine sugar and hot water; boil to soft ball stage. Add softened gelatin, salt and vanilla to syrup. Beat until stiff (about 10 minutes) electric mixer helps. Pour into buttered pan. Refrigerate overnight before cutting up. When cold cut in squares and roll in powdered sugar. These will dry hard by next day unless wrapped in plastic or paper. I store them in gallon jars. www.cooks.com/rec/doc/0,171,148168-237195,00.html Here is another recipe you might like to see for homemade marshmallows: www.milnotmilk.com/desserts/milnot_marshmallows.htmHere is a conversion chart at the Top Secret Recipes website. www.topsecretrecipes.com/metric.htmI hope this information is somewhat helpful to you. Good luck! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 19, 2003 19:25:14 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 22, 2003 1:15:25 GMT -6
I have some fresh blueberries in the freezer and my daughter wants a blueberry cheese cake, can you tell me how to make the blueberry topping for my cheesecake? Sheila Hi Shelia, Here is a tried and true Blueberry Topping for your cheesecake. This recipe was found at: recipecircus.com/recipes/FOODCRAZY/Cheesecake/My_Mother39s_Blueberry_Cheesecake.htmlMy Mother's Blueberry Cheesecake Posted by LuAnn for CNC "Of all the elegant cheesecake recipes in my possession, I probably treasure none more than my mother's simple, but delicious "Blueberry Cheesecake" which she made ever since I was a child. She'd either use fresh Michigan blueberries, or ones she'd frozen for the topping. Incidently, this is also one of my DH's favorites." CRUST: 1 3/4 cups graham cracker crumbs 1/2 cup melted butter or margarine 1 cup sugar FILLING: 2 eggs 2 (8-ounce) packages cream cheese, softened Add and blend well: 1 cup sugar 1 teaspoon vanilla HOMEMADE BLUEBERRY TOPPING: 3/4 cup sugar 2 tablespoons cornstarch 2 tablespoons lemon juice 2 cups fresh or frozen blueberries Remove from heat, cool slightly and stir in: 2 cups fresh or frozen blueberries (4 cups total) Preheat oven to 375 degrees. CRUST: Blend and press into a 7 x 11-inch shallow baking pan FILLING: Beat together Spread filling over crust. Bake in preheated oven for 15 minutes. Cool. Spread with Blueberry Topping (see recipe below, or use 1 can prepared blueberry pie filling). HOMEMADE BLUEBERRY TOPPING: Cook together in a saucepan until thickened and "clear":
|
|
|
Post by cuteascountry_Shortcake on Dec 19, 2003 22:37:28 GMT -6
Hi Diane, While Linda in Grass Valley is correct in her explanation that you should be able to find a box of Softasilk Cake Flour in the baking aisle of your local supermarket, here is a convenient rule of thumb for substituting all-purpose flour for cake flour. No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch. For more helpful hints/substitutions: www.bayarea.com/mld/mercurynews/living/food/7349262.htmThanks, Linda! Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 18:47:09 GMT -6
Hi Theresa, You might find the recipe your friend Cheryl is looking for here: www.cakemixdoctor.com/recipe/pagemaker.cgi?1062171344.txtChunky Chocolate Peanut Butter Bars (as seen on Al Roker's show!) You may print out the recipe from The Cake Mix Doctor's website. Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 17:47:14 GMT -6
Hi Gaye, I'm sure Judy in Oklahoma and her family have been enjoying their Peanut Butter Macaroons for so many years she probably knows the recipe by heart. Perhaps this will help to unravel the mystery. Or, you may want to see the recipe posted by Beverly in the thread below this one. TBSP is an abbreviation for Tablespoon Oleo is another name for margarine. White syrup is Corn Syrup (Usually Karo brand) I'm guessing "heat to hit" means heat to high (HI) or to bring just to or just below a boiling temperature before removing from heat. The mixture can either be made into drop cookies or bars. For the cookies, drop by spoonfuls onto waxed paper to cool. For bars, spread onto a cookie sheet. Cut into bars as desired. I hope this is helpful. -Shortcake (Note: The two recipes below do not contain any margarine or butter.) Peanut Butter Snacks "This recipe came from Sheri in Woodstock, Georgia. Everyone who has tried it loves it, particularly kids. " Submitted by Pat of Pensacola, Florida USA 1 cup granulated sugar 1 cup white corn syrup 1 1/2 cups peanut butter 6 cups cornflakes In large saucepan combine the sugar and syrup. Bring to a boil, stirring constantly, and cook for 2 to 3 minutes. Remove from heat and add the peanut butter. Mix thoroughly. Place the cornflakes in a large bowl. Pour peanut butter mixture over the cornflakes and mix thoroughly. Drop by teaspoon onto waxed paper. Let cool. Enjoy!! Makes about 55, more or less. The recipe above was found at: www.cooksrecipes.com/cookie/peanut-butter-snacks.htmlHere is another version found at: Cookin' With Janet home2learn.tripod.com/cook/id17.htmlPeanut Butter Cornflake Candy 1 cup sugar 1 cup corn syrup 1 1/2 cups peanut butter 5 cups cornflakes In a saucepan heat sugar and syrup until it boils and melts completely. Remove from heat & stir in peanut butter. Add cornflakes coating well with the peanut butter. Drop cornflake mixture onto wax paper to cool. (makes 6 dozen) Note from Janet: I made this as a child in school but later found it from a lady in Toccoa, GA. My husband ate many great things from ladies at Wal*Mart while working there.
|
|
|
Post by cuteascountry_Shortcake on Dec 23, 2003 15:43:25 GMT -6
No-Bake Peanut Butter Cookies III "These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any." Prep Time: approx. 5 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 10 Minutes. Makes 4 dozen (48 servings). Printed from Allrecipes, Submitted by Cindy Carnes No-Bake Peanut Butter Cookies III 3 cups white sugar 3/4 cup butter 3/4 cup milk 1/2 teaspoon vanilla extract 1 1/2 cups peanut butter 4 1/2 cups quick-cooking oats Directions In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set. This recipe was found at: cookie.allrecipes.com/az/NBkPntBttrCkisIII.asp
|
|
|
Post by cuteascountry_Shortcake on Jan 10, 2004 20:55:37 GMT -6
Hi Lisa, You might like to check out this recipe at allrecipes.com: beef.allrecipes.com/AZ/ArmySOSCreamedGroundBeef.asp Army SOS Creamed Ground Beef Submitted by: Suzanne "My aunt used to serve this to her husband, a retired Army colonel, and she said he never got tired of it!" Yields 6 to 8 servings. Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Army SOS Creamed Ground Beef 1 pound ground beef 1/4 cup all-purpose flour 1 cube beef bouillon 3/4 teaspoon salt 1 pinch ground black pepper 2 1/4 cups milk 1/4 teaspoon Worcestershire sauce Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot! Makes 6 servings I hope this is helpful. -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 22, 2003 14:29:00 GMT -6
This recipe was found at: www.thatsmyhome.com/momsdiner/beef/pasties.htmNote in the sidebar: Pasties probably have their origin in Northern Michigan. There is much debate as to the ingredients in a traditional pastie. Some say you must use rutabaga, others say to use a mixture of beef and pork. You can also use round steak or a chuck roast in place of the sirloin, if you choose. Pasties 1 1/4 to 1 1/2 lbs. sirloin steak 2 C. diced carrots 2 C. diced potatoes 1 C. diced onion salt and pepper Have your butcher grind the sirloin steak into a very coarse mixture or you can do it a food processor. Add carrots, potatoes, onions, salt and pepper. Mix well. Add 1 C. of mixture to a pastry circle that has been rolled out like a pie crust. Fold over 1/2 of crust to enclose meat mixture and pinch together edges. Brush lightly the pastry top with 1 beaten egg. Bake at 400°F. for 30 minutes. Makes 6 Pastry Dough: 2 1/2 C. flour 3/4 C. crisco 1 t. salt 6 T. water Add salt to flour and add shortening. Cut the shortening with a fork into the flour until it is the size of small peas. Add enough water to form dough into a ball. Divide dough into 6 pieces. Roll out into pastry circles as you would a pie crust. Found at: www.thatsmyhome.com/cattlemans/cornish-pasties.htmSt. Anthony's Cornish Pasties Filling: 1 pound round steak 1 pound pork shoulder 8 medium potatoes 2 large onions 1/2 small rutabaga Salt and pepper to taste Pastry: 2 cups all-purpose flour 2/3 to 3/4 cup shortening Salt Water Cube the meat, potatoes, onions and rutabaga. Mix the crust ingredients as for regular pie crust (although it need not be as rich). Divide into four pieces and roll out as pie crust. In the center of each piece arrange layers of meat, potatoes and vegetables and season throughout. Top with a small pat of butter. Bring the crust over filling and seal the edges. Pierce top crust with fork to let steam escape. Bake 1 hour in 350° F. oven. Yield: 4. Source: Ely Family Cookbook, 1962 edition, St. Anthony's Catholic Parish, Ely Found at: www.visi.com/~wildfoto/recipe08.htmlPasties submitted by Ruby from Grand Rapids 6 frozen pie crusts (or make your own from scratch) 1 lb. lean ground beef and/or ground turkey, lightly browned in fry pan 2 lg. carrots, washed & sliced or cubed (microwave to 1/2 cooked) 2 or 3 large potatoes, peeled, washed and sliced or cubed (microwave to 1/2 cooked) 2 stalks of celery, washed and chopped (micro) Onion (optional) Salt Peper Garlic powder Onion salt Butter Thaw or prepare six pie crusts. Mix all meat, vegies & spices together in large bowl. Divide the mixed items among the 6 crusts, placing a mound on one half of each crust. Sprinkle salt and pepper and other spices over. Dot with butter. Fold the 2nd half over the filled half. Roll the edges and press together like a pie. Cut slits in tops of the half-pies. Bake at 350 for 1 hour on a cookie sheet. (Check after 40 min. If browning too much, cut heat down to 325). Optional: Can use rutabegas instead of carrots and a mix of ground beef, pork, and veal instead of the above. Also can used Italian oregano or chili powder to spice them. Can be frozen and reheated in oven. Serves 4 - 6 More links: tonywesley.com/pastie.htmlkenanderson.net/pasties/index.htmlwww.hu.mtu.edu/vup/pasty/recipes.htmwww.care2.com/channels/solutions/food/716www.pierecipe.com/az/VgtblPstis.aspwww.pierecipe.com/AZ/cornishPastiesIII.aspvegetarian.allrecipes.com/az/vegetarianpasties.aspEnjoy! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Jan 25, 2004 9:10:52 GMT -6
Hi Tink, Congratulations and Best Wishes! Here are some ideas for decorating your wedding cake. Vivien submitted this recipe in September 2003 and January 2004. Hi Nancy, Here's a fluffy frosting for Ruth. My sister used this to decorate her daughter's wedding cake in August. They live near the Mojave Desert and the frosting held up well in the heat. Kitty's Creme Frosting (requires heavy duty mixer like a Kitchen Aid) 2 cup milk 6 heaping tablespoons flour Cook the above until very thick, stirring constantly. Chill, several hours or over night w/Saran Wrap on surface to prevent drying. Add 1 teaspoon salt 1-1/2 cups Crisco, beat until smooth. Add 2 cups granulated sugar. Beat until sugar dissolves Optional: 1/2 teaspoon vanilla, 1/2 teaspoon butter flavor OR 2 drops almond flavoring OR 1/2 teaspoon black walnut flavoring. Beat until smooth and creamy Make as many batches as required for the size of your wedding cake. Vivien From September 9, 2003 newsletter: This is for Ruth who wanted the frosting that commercial bakers use that isn't really sweet. The one that I know of is made by RICHES and is called Bettercreme. It is a frozen product, that you thaw and whip like whip cream. It is my favorite toooo. not so sweet but adds wonderfully to any cake. ALLIE You might like to see this recipe for Best White Icing Ever - Submitted by: Meghan Rey posted at www.allrecipes.com. I recommend that you click on the link at the top right of the page to read the recipe reviews. cake.allrecipes.com/az/BestWhiteIcingEver.aspYou might also like to visit this website for more ideas and recipes for frosting your wedding cake. members.nuvox.net/~zt.proicer/recipes/all-recipes.htm#MY%20FAVORITE%20WHIPPING%20CREAM%20FROSTINGGood luck! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Mar 4, 2006 11:31:12 GMT -6
Hi Chris, Here is the link to sign up for the Chitterlings Newsletter I believe you are looking for. chitterlings.com/Enjoy! cuteascountry_Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 19, 2003 19:38:16 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 21, 2003 17:59:11 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 20, 2003 22:40:52 GMT -6
Hi Susie, Here is the recipe I found at Recipe Source: Recipe via Meal-Master (tm) v8.05 Title: WHITE CHOCOLATE PARTY MIX Categories: Candies 1 lb White chocolate 3 c Rice Chex cereal 3 c Corn Chex cereal 3 c Cheerios cereal 2 c Pretzel sticks 2 c Dry roasted peanuts 12 oz M&M's, plain Slowly melt white chocolate in top of a double boiler over simmering water. Combine cereals, pretzels, peanuts, and candy in a large bowl. Slowly pour chocolate over mixture and stir until evenly coated. Spread the mixture on wax paper and allow to cool. Break into small pieces. Store in an airtight container and refrigerate to keep fresh. Submitted by: Randy Rigg Happy Holidays! -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Feb 4, 2004 23:27:15 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 24, 2004 18:44:00 GMT -6
Hi Sharon, I wondered if this might be on the idea of the Old Dutch Casserole you are looking for? recipes.chef2chef.net/recipe-archive/53/282622.shtmlPlease click on the link above to view the recipe. I am not certainl that we have permission to copy and share recipes from the Chef2Chef website. -Shortcake
|
|
|
Post by cuteascountry_Shortcake on Dec 20, 2003 19:47:34 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Dec 20, 2003 19:55:10 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Nov 26, 2003 10:19:26 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jan 29, 2005 17:46:25 GMT -6
Cub Grub Cookbook - Jayhawk Area Council, Shawnee District www.cubpack175.org/resources/CubGrubCookbook2004.pdfNote: The printed pages don't start loading until pages 3 and 5. Just keep scrolling when you come to a blank screen. Enjoy your visit! -Shortcake Link updated: January 26, 2006
|
|
|
Post by cuteascountry_Shortcake on Dec 20, 2003 22:27:30 GMT -6
www.geocities.com/Yosemite/5307/toc.htmlThe WAGGGS-L Cyber Cookbook is a collection of camping recipes contributed by members of the WAGGGS-L Distribution List. Developed and maintained by Merrill E. Grayson, CPF, as a service to scouting. All recipes have been contributed by members of the WAGGGS-L Distribution list. Our thanks to all of those who helped to make this a great "Cyber Cookbook"
|
|
|
Post by cuteascountry_Shortcake on Jun 24, 2005 15:30:48 GMT -6
I usually just crumb the chicken livers as if making chicken snitzel and fry. I make a tartare sauce, given to me by my mother. I trick my kids 11, 10, 8 and tell them it's chicken and they eat it. They love the sauce though. Lana. Australia
Tartare Sauce 1 sweet and sour pickle grated 1/4 onion grated 4 tblsp egg mayo whipping cream to the consistency you like Squeeze of lemon
Lana. Australia Printed in Nancy's Kitchen Newsletter 6/23/05
|
|
|
Post by cuteascountry_Shortcake on Dec 5, 2003 8:41:54 GMT -6
|
|
|
Post by cuteascountry_Shortcake on Jun 20, 2003 19:32:32 GMT -6
|
|