from my collection of handwritten recipes 1960's.
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #North-american #Low-protein #Healthy #Side-dishes #Vegetables #American #Southern-united-states #Easy #Low-fat #Creole #Dietary #Low-cholesterol #Low-saturated-fat #Low-calorie #Low-carb #Healthy-2 #Low-in-something #Squash #3-steps-or-less
this has been in my family for 50 yrs, originally from a recipe book but we have no clue which one. you can use any type of bean and i enjoy it with all of them but i'm particularly fond of the mayocoba beans usually found in the mexican food section (alt
this comes from sunset magazine most requested thanksgiving recipes, created by leslie parsons in 1994. up to 1 day ahead, make stuffing, put in casserole, cover and chill. allow about 1 hour to bake.
throw this on the grill with your 'burgers or steaks and corn on the cob or potatoes and the only mess in the kitchen is your measuring spoon! i prepare everything for the grill, hand it off to my husband and sit back and relax!!
a really tasty, warm artichoke dip. it really does come together quickly, too. good with toasted bread pieces, crackers, or even vegetables like cucumber slices or leaves of endive lettuce, or celery (if you avoid bread). after it was gone, i was trying t
when your body needs a natural boost, nothing beats a warm bowl of soup. it's nutritious and filling at the same time, without taking away from the flavor this meal brings to your palate. deliciossso!!!
peggy's baking corner by peggy weaver there are many versions of “buttercream” icing. some are made with eggs and all butter. some varieties, you have to cook your sugar to a softball stage. others are 100% shortening or a combination of shortening
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