To prepare this Jellied Chicken Cream Salad Recipe, first let the gelatin stand five minutes in the cold water. Set the dish in hot water until gelatin melts. Add to the mayonnaise, fold in the cream and add the remaining ingredients. Transfer to small moulds rubbed with Mazola and chill for sev

# Pre-heat oven to 400F, Gas Mark 6, 200C # Prick potatoes with a fork and bake in the pre-heated oven for about 1 hour # When cooked, cool for 5 minutes, then cut in half length ways # Scoop out center into a bowl and mash in margarine, salt and pepper and milk # Stir sausag

Preheat oven to 350 degrees F. Grease large baking dish. Melt fat and cook onions, pepper and garlic salt, but do not brown. Add ground meat and brown. Add tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes. Add mushrooms, corn, peas, salt, pepper and olives

Line the bottom of a 15 1/2 x 10 1/2-inch baking pan with aluminum foil. Generously oil the foil. Heat milk, salt, nutmeg and pepper in heavy saucepan over medium-high heat just to simmering. Do not boil; reduce heat to medium-low. Begin whisking or stirring milk briskly and add semol

Beat egg whites until bubbly. Add cream of tartar and beat until stiff. Set aside while you beat the egg yolks with cold water until fluffy. Add sugar and continue beating until mixture is very light and creamy. The longer you beat, the better and bigger the cake!! Sift together the dry ingredie

In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 1

Heat oven to 375?. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice

Cook up the barley for about 30 minutes on a med/low heat until it is soft and chewy. Mix together the dressing ingredients (mustard, olive oil and lemon juice)and pour it over all the ingredients. This stuff is joy!

Mix together and dip!     strongServings: 1/strong  

Cook and stir onion in margarine and oil in a 10 inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container,

Mix thoroughly and allow flavors to blend.     strongServings: 1/strong  

BASE: Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir

Heat oven to 400 degrees. Grease muffin pan or line with paper liners. Sift flour, salt, and baking powder into a bowl. Add brown sugar and pecans. In another bowl, combine eggs, milk, vanilla, butter, and melted chocolate. Stir dry mixture into wet mi

Combine all ingredients, mixing well. Chill at least 4 hours. Dressing will keep 2 3 weeks in fridge. Recipe can be halved, doubled, etc. easily.     strongServings: 1/strong  

Recipe by: Andrew Elliott Dept of Biochemistry, University of Nevada, R 1. Heat the olive oil in a large ovenproof frying pan. Crush the garlic an 2. Clean and trim chicken, leaving the skin on. Add to frypan, then add sa 3. Preheat oven to 175 øC .

In a large mixing bowl, mix together flour, sugar, baking powder and cinnamon. Use two knives to cut margarine into a dry mixture until crumbly. Stir in oatbran, grated apple, and currants. In a measuring cup, whisk together 4 egg whites with milk. Mix egg mixture into oatbran

1. With a wooden spoon, mash the cheese and cream together until blended. Add the wine and cayenne and blend until smooth. 2. Cut the pear in half lengthwise and remove the core. Rub the cut sides of the pear with the lemon to prevent discoloration. Spoon half of the cheese mixt

Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste. Add poppyseed paste* & simmer, covered, until the beans are tender. Remove f

Place drained asparagus spears in a flat casserole dish with a cover. Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus. cover and let marinate for at least 1 hour before serving; drain. Serve on lettuce. Food Exchanges per serving: 1 VEGETABLE EXCH

The following is my favorite brisket recipe and it really does come from my Aunt Sadie s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots b

* You can use Burgundy or any other type of dry red wine in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ In a small saucepan, melt the butter. Add the onion and saute for 3 minutes. Stir in the gravy, wine, and Worcestershire Sa

This dip will give any food a much richer taste, and add spiciness. Heat a small pan with the oil and deep fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms. b

Combine in crockpot.(you may not need all the juice from the corn & gr. beans) Cook on low at least 8 10 hours. You can use home canned or store bought vegetables. Walt MM     strongServings:12/strong  

1 lb ground turkey 1 lb ground veal 5 green onions chopped 1 TB fresh ginger root : chopped 8 oz water chestnuts canned, : drained 2 ts Chinese mustart or : Dijon mustard 2 TB soy sauce 1 ts sesame oil 2 eggs 7 1/2 oz hoisin sauce j

Soak mushrooms for 15 minutes, drain and slice into thin strips. Chop tips off snow peas, then slice thinly. Heat oil, Stir fry carrot and potato until crispy, about 4 minutes. Add bamboo, mushrooms and peas, stir fry for 2 minutes. Add sugar and salt, mix well. Add vinegar and

1. STIR SOUP AND GRAVY BASE INTO BOILING WATER. 2. POUR WELL BEATEN EGGS SLOWLY SLOWLY INTO BOILING SOUP, STIRRING WITH A SPOON UNTIL ALL EGGS ARE ADDED. BRING TO A BOIL; COOK 3 MINUTES. 3. ADD ONIONS. NOTE: IN STEP 3, 1 LB 8 OZ FRESH GREEN ONIONS A.P. WIL

Mix peanut butter and powdered sugar;crumble.Prepare instant pudding according to package directions.Spread most of crumble on bottom of baked pie shell.Pour prepared pudding over.Cover with Cool Whip. Sprinkle with remaining crumble.Chill at least 1 hour.   br

Cut bread into sixteen 1/2 inch slices, not cutting completely through to bottom of loaf. Line every other slice with lettuce, onion, ham, turkey and cheese.Mix remaining ingredients and spoon onto cheese. To serve, cut loaf between unfilled slices into sandwiches. 8 SANDWIC

BLT Dip1 cup mayonnaise1 cup sour cream2 tomatoes, diced and drained1 pound bacon, fried crisp, drained and crumbledShredded lettuce1 (1 pound) loaf sourdough bread, cut into bite size chunksIn a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon.

Greek Cornbread2 1/2 cups cornmeal 1 1/2 teaspoons baking powder 3 tablespoons granulated sugar 4 cups summer squash, grated 3 eggs 1 cup cottage cheese 1 1/2 cups feta cheese, crumbled 1 cup milk 1/2 cup (1 stick) butter, cut into piecesPreheat ove

Sweet Potato Pecan Pancakes with Ginger ButterSweet Potato Pecan PancakesRecipe courtesy of The William Kehoe House, Savannah, GeorgiaMakes 24 pancakes.3 cups all purpose flour 1 cup wheat flour 4 teaspoons baking powder 1 teaspoon baking soda 2 teasp

Chocolate Chip Cake1 (18.25 ounce) box yellow cake mix1 small box instant chocolate pudding1/2 cup vegetable oil4 eggs4 tablespoons rum or whiskey1 cup dairy sour cream1 (6 ounce) package chocolate chipsMix all ingredients except chocolate chips. Beat on hi

Bourbon Pecan Layer Cake2 cups all purpose flour1 cup toasted pecan bits, cooled and ground    in a food processor1 teaspoon baking soda1 teaspoon baking powder.1/4 teaspoon salt1/4 cup buttermilk1/4 cup bourbon1/4 cup softened unsalted butt

Seven Flavor Pound Cake1 cup (2 sticks) butter1/2 cup Crisco�3 cups granulated sugar5 eggs3 cups flour1/2 teaspoon baking powder1 cup milk1 teaspoon vanilla extract1 teaspoon coconut extract1 teaspoon rum extract1 teaspoon butter extract 1 teaspoon

Moist and Minty Brownies1 1/4 cups all purpose flour1/2 teaspoon baking soda1/4 teaspoon salt3/4 cup granulated sugar1/2 cup butter2 tablespoons water1 (10 ounce) package mint flavor semisweet    chocolate morsels, divided1 teaspoon vanilla

The Lady and Sons Two Brothers` Chocolate GobsuCake/u2 cups granulated sugar1/2 cup vegetable shortening2 eggs1 cup buttermilk1 cup boiling water1 teaspoon vanilla extract4 cup all purpose flour1/2 teaspoon baking powder2 teaspoons baking soda1/2 cup co

Outlaw Dinner1 1/2 pounds stew beef cubes 1 1/2 pounds pork cubes 2 cups chopped onions 3 small green bell peppers, chopped 6 ounces tomato paste 1/2 cup brown sugar, packed1/4 cup cider vinegar 1/4 cup chili powder 2 teaspoons salt 1 teaspoon dry must

Fresh Fruit Jell O Salad2 cups boiling water1 (6 ounce) box apple Jell O1 envelope Knox unflavored gelatine1/4 cup water3/4 cup granulated sugar5 or 6 peaches, sliced and sweetened1 1/2 cups sliced green grapes4 oranges, sectioned3 pears, diced3 banana

Green Sauce for SeafoodThis is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.1 slice white bread with crust removed5 tablespoons distilled white vinegar4 tablespo

Spiced Peaches6 pounds fresh peaches2 ounces broken stick cinnamon1 ounce whole cloves3 pounds granulated sugar1 pint vinegar1 cup waterDip peaches in hot water and peel. Tie spices in a muslin bag. Combine sugar, vinegar, water and spices. Boil until clear, ab