Yield: 6 Servings
1 Bunch scallions
2 sl Fresh ginger root
Duck giblets
2 Or
3 Cloves star... View whole recipe

Yield: 6 Servings
1 1/2 lb Small new potatoes
2 tb Butter
1 tb Heaping - prepared mustard
2 tb Dried parsley
Salt and pepper; to taste

Put washed, unpeeled potatoes... View whole recipe

Yield: 24 Servings
3 c All-purpose flour
2 1/2 ts Sugar
3/4 ts Cream of tartar
1 c Milk
4 1/2 ts Baking powder
3/4 ts Salt
3/4 c Shortening
1... View whole recipe

Yield: 1 Servings
1 Yeast cake; fresh
2 c Milk; scalded
4 tb Fat
4 tb Sugar
1 ts Salt
4 c Flour;... View whole recipe

Yield: 1 Servings
2 c Persimmon pulp
1 c Whole milk
ds Salt
1 Beaten egg
1/2 c Sugar
1 tb Cornstarch
... View whole recipe

Yield: 1 servings
No Ingredients Found

Andouille was a great favorite in nineteenth-century New Orleans. This
thick Cajun sausage is made with lean pork and pork fat and lots of
garlic. Sliced... View whole recipe

Yield: 1 Servings
1 c Cranberries
2 tb Shortening
1 Egg
3/4 c Orange juice
2 c Flour
1 c Sugar
1 1/2... View whole recipe

Yield: 100 Servings
1/4 ts GARLIC DEHY GRA
2 oz ONIONS DRY
2 oz SUGAR; GRANULATED 10 LB
1 9/16 lb SOUP TOMATO VEG #2 1/2
1 1/2 lb SALAD OIL; 1 GAL
1 tb MUSTARD FLOUR
... View whole recipe

Yield: 4 Servings
2 c Rice
2 c Water

1. Pour the rice into a cooking pot. Fill the pot nearly to the brim with
cold water, then pour the water out. The rice will remain at the bottom of
the... View whole recipe

Yield: 1 Servings
-Crust:
2 Inches vanilla bean
1 c Flour
1/4 c Sugar
1 ts Lemon zest
1 lg... View whole recipe