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This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
If you have a taste for nostalgia, these recipes are for you. Here's a look back at some of the most popular dishes from the '50s, '60s, and '70s.
In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Working in batches and adding more oil as needed, brown the chicken, 3 to 5 minutes per batch; set aside. Add the remaining ...
1. In a rocks glass, combine the sugar cube, bitters and club soda. Muddle to a paste. Stir in the bourbon. Add ice and garnish with a two-inch strip of lemon peel.
Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes. Lightly butter another bowl and transfer the dough to the bowl. Cover with plastic wrap and leave at room temperature until nearly doubled in size, about 40-60 minutes, depending on how warm the room is.
The recipe for the old fashioned dates to the early 1800s, though not by that name. The term "old-fashioned cocktails" dates to 1880, [2] and recipes by that name appear in cocktail books of the late 1880s and 1890s, with Proulx (1888) of Chicago the earliest known.
The Old Fashioned, a popular whiskey cocktail, dates back to the early 1800s. The drink's ingredients changed over the years, but it earned its name when patrons requested it "the old-fashioned ...
Recipes compiled and published by the Des Moines Register include salmon mousse, fresh gazpacho, apple coleslaw, cabbage n' macaroni slaw, other slaws, soups, and dips, and various salads like turkey-melon, shrimp-yogurt and pasta-blackbean, including one gelatin-based salad made with 7Up, lemon-lime gelatin, crushed pineapple, marshmallow and ...
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