By James Beard
Because the early Seventies, greater than 250,000 bread fans have trusted Beard on Bread to teach them precisely how you can take advantage of out-of-this-world breads conceivable. Now, this vintage choice of a hundred scrumptuous bread recipes comes in a brand new exchange paperback variation that includes greater than ninety illustrations via Karl Stuecklen.
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Fry until golden brown, then turn over and sprinkle with the cheese. Fry until second side is brown. Keep warm until the remainder of the batter is fried. Serve hot. You can adjust this recipe for whatever crispy vegetable you like and whatever seasonings you find appealing. Enjoy, these are practically guilt free! Veggie Latkes 51 Wild Rice and Mushroom Soup 2 oz. Butter 1/2 lb. Carrots (diced fine) 1/4 lb. Leaks (diced fine) 1 pound sliced Mushrooms 1/2 cup Sherry 1/2 cup Flour 2 cups Wild Rice 3 qts.
Pour 1/2 Ragu Spagetti sauce into a 13 x 9 x 2 inch pan. Arrange shells in pan. 4. Pour remaining Ragu sauce over shells. Cover tightly with foil and bake for 30 minutes, or till hot and bubbly. 5. Remove foil; sprinkle grated parmesan cheese over top and bake uncovered for about 10 minutes more. Serve with a salad and homemade bread. These leftovers freeze very well. Stuffed Sausage Shells 47 Summer Strawberry Bread 1/2 cup butter or margarine or solid white vegetable shortening 1 cup sugar 1/2 teaspoon almond or vanilla extract 2 eggs separated 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 tsp salt 1 cup fresh crushed or diced strawberries Cream butter, sugar and extract until fluffy.
WHEN MELTED PUT DICED ONIONS, STIR UNTIL SOFTENED, THEN PUT TOMATO PASTE, 1 MINUTE LATER PUT WATER (3 CUPS). WHEN ALL THE SKEWERS ARE BARBECUED, PUT THEM IN THE CASSEROLE AND COOK FOR 20 MINUTES, THEN ADD LEMON JUICE. SERVE WITH PLAIN RICE. Kebab Stew 35 Michigan Sauce 2 lbs. Ground Beef 4 teaspoons chili powder 1/2 teaspoon garlic powder 2 − 8 oz cans of tomato sauce 1/2 teaspoon ground cumin 1/2 teaspoon onion powder Add all ingredients in a large pan. ) Bring ingredients to a boil over a medium high heat, stirring often to keep from burning.
Beard On Bread by James Beard
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