1 tablespoon heavy cream
4 pounds ground beef
2 teaspoons seasoning salt
1 cup milk
1 quart vegetable oil
1 teaspoon salt
8 eggs
1 1/2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
4 onions, chopped
4 carrots, cut into short sections
1/2 (4 ounce) can or bottle maraschino cherries
1 (4 ounce) can other small fruits and vegetables, minced
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep skillet.
In a medium bowl combine ground beef, seasoning salt, and milk. Season with salt and milk, and would be nice to have a black pepper in the mix.
Using a quart measuring cup, measure 1 cup of water into each cup of warm milk to make 3 cups of liquid in the pan.
In a large bowl combine 4 eggs, one cup crumbled wheat, 2 cups white sugar, 4 teaspoons salt, and 2 tablespoons oil, and spread mixture into the flour. Stir by hand until eggs are completely dissolved. Stir in ground beef, 1 cup of the flour mixture, this seasoning, and the 1 cup of milk. Pour lemon mixture over cooked potatoes, toss, and pour over the egg mixture. Stir together and finish cooking if needed, by mixing in 2 cups lard and 1 tablespoon salt.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a cookie sheet.
Layer a layer of mashed potatoes, onions and carrots in the bottom of a casserole dish. Set on a baking sheet with some foil on the bottom of the oven, to soften and develop the loin.
Layer another layer of frozen minced meat, cover, and bake in freezer for 3 hours before grilling salmon or vegetables.
Add onions and carrots to top ratio of potatoes and squash.
Rectangle a chunk of spice pie crust about 3/4 inch thick. Cut the foil over the entire sheet of foil. Fold pastry over only portion of dough, sealing the edges. Fold over bottom very slightly to form a spine. Spread maraschino cherries over potatoes and carrots; press slightly to keep them from sticking.<|endoftext|>Description:
Today is only 70 years since the birth of the first vegetarian recipe.
Jelly Bean Loomis Recipe
Rinse, drain and place beans within 3-inch of non-porous glass or metal bowl. Refrigerate until ready to use.
Prepare jam or honey to taste, baking soda to taste.
Pour cooked dry beans into sterile mixing bowl and stir. Pour 1 tablespoon of jelly or honey mixture into 1/4 cup of total liquid; add vanilla pudding mix and mix until smooth. Stir in gelatin mixture and mixture drops of hot water, if necessary. Return sealed container to freezer.
In 3-quart or larger glass or metal bowl, mix gelatin mixture with water to form a pudding mixture. Heat for 1 minute, stirring constantly. Stir in pudding mixture, and return pudding to freezer to set ice cubes if frozen. On a wire rack, freeze covered in freezer 10 minutes. Remove frozen pudding after 1 minute and stir in vanilla pudding. Remove pudding from freezer 15 to 20 minutes, until firm. Invert in small bowl, using cheesecloth, remove excess gelatin mixture and smooth. Return covered pudding to freezer. Freeze 12 to 24 hours, or until firm. Unfreeze at room temperature 3 to 6 hours before serving.