By Linda Nix, Marian Baade, Roy Nix
Read or Download The Printers Cookbook PDF
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Additional info for The Printers Cookbook
Serve with spicy mustard on the side. Cindy Svec Relevant Arts design-identity-new media Cocktail Meatballs 1 lb. sausage 1 lb. ground chuck 1 teaspoon garlic salt 1 can water chestnuts, diced 3 eggs 1 onion, diced 3 tablespoons soy sauce 5 slices bread 1 cup milk Combine all ingredients, bake for no more than 18 minutes. Makes 48 cocktail meatballs - easy and tastes great! John M.
Blanched almonds 8 oz. butter 2 cups lightly packed brown sugar 1 tablespoon golden syrups or treacle (Americans may call this molasses) 2 oz. chocolate, melted ¼ cup brandy or sweet sherry ½ teaspoon baking soda 1 teaspoon hot water 6 eggs, separated extra cherries and almonds for decoration. Sift together the flour, salt and spice, divide in halves. Chop fruits finely and mix with one half of the flour mixture, add the chopped almonds. The Printers’ Cookbook 22 Cream butter and brown sugar, add golden syrup, and egg yolks one at a time, beating well.
Softened cream cheese 6–8 oz. Cool Whip (to taste) 2–3 tablespoons sugar (to taste) In a large bowl combine Jell-O and 2 cups of boiling water. Let set for approximately 1 hour and stir in pie filling. (Set time can be reduced by putting in freezer for approximately 20 minutes). Let set until firm. Carol Spain, Southern Raised, Atlanta, GA Mom’s Famous Dessert Orange/Pineapple Cream 3 cups water 1 3-oz. 4-oz. package instant vanilla pudding mix 1 15-oz. can mandarin oranges, drained 1 8-oz. can crushed pineapple, drained 1 8-oz.