Home Recipes Cook Books Food Categories Featured

BROWNED PARSNIPS

(Luncheon And Other Dishes) - (The New Dr. Price Cookbook)







6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.

Other Recipes


Browned Parsnips

Put two or three thin slices of salt pork in the bottom of a kettle and

let them brown, scrape and slice the parsnips and pare about the same

amount of potatoes, leaving them whole if they are small. Place in

alternate layers in the kettle, and add sufficient water to cook them,

leaving them to brown slightly. They must be closely watched as they

burn very easily. Requires about one and a half hours to cook and brown

nicely. Remove the vegetables and thicken the gravy with a little flour;

add pepper and salt, and a small lump of butter. Serve pork and

vegetables on a large, deep platter and pour over the gravy.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1658 times.

Home Made Cookies.ca