Vegetarian Dinner Rolls Recipe

Directions

Season the chicken breasts with garlic salt and pepper, and pat dry.

In a large saucepan, heat butter and sugar over medium low heat. Add the broth, and stir to keep the sauce from getting too thin. When it becomes thick, continue stirring. Gradually add barley and carrot, stirring lightly to prevent sticking. Add onion, basil and parsley. Add garbanzo beans, carrots, onion, parsley, black pepper, oregano and white sugar. Stir well.

Add the candy cake sprinkles, orange slices and orange zest, slowly and gently. Continue adding sugar gradually to keep the color from being dark. Gradually add orange juice and orange juice as it thickens. Stirring constantly, mix flour, baking powder, almonds and pumpkin and cinnamon into the saucepan. Then pour over the chicken, vegetables, cranberry sauce and potatoes.

Loop tightly closed and refrigerate overnight.<|endoftext|>New York: Preserving Butter

1 pound heavy cream, chilled and cut into pieces

1 cup white sugar

3 eggs

1 1/2 tablespoons margarine, melted

1/2 teaspoon vanilla extract

1 cup apricots, pitted

12 strawberries, sliced

1 melon

1 (8 ounce) package cream cheese, softened

1/2 pound shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.

Stir together butter with the melted margarine and sugar in a large bowl. Add eggs, mixing just until. Carefully blend together the flour, baking powder and baking soda. Stir into the butter mixture and blend gently with a pastry knife until the batter has been thoroughly incorporated.

Transfer the salad mixture to the two greased baking sheets. Bake in preheated oven for 20 minutes, or until lightly browned. Serves 10.

To serve: Layer the cream cheese, softened cheese and sliced strawberries over the cream cheese mixture in your individual serving bowls. When serving, spoon the cream cheese mixture over each dish.