Line an 8 x 8 x 2 inch baking pan with foil, extending foil over edges of pan. Lightly butter foil, set aside. In a large saucepan, combine the choc. ...

In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and ...

Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently. Place the ...

Dissolve yeast in 1/4 cup warm water. Mix well and set aside.Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When ...

Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted ...

Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want ...

Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring ...

Preparation Saute onion, bell pepper, garlic, celery and scallions in small amount of oil. Add the tomatoes and chicken broth and cook for 1 hour. ...

Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 ...

Place the squash, shallots, water amp; syrup into a large soup pot amp; simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit ...