1. Cook the chicken in stock until tender, about 40 minutes. Cool and remove meat from bones; cut into small pieces. Place the chicken in a bowl and ...

Grate or shred the cheese. Cut the bread into cubes. Peel the garlic, halve, rub the inside of a cast iron fondue dish (caquelon) with the garlic. ...

Sprinkle the fish with lemon juice, add salt and pepper and place in a pan. Peel half the tomatoes, grate them, add the tomato paste (thinned in a ...

Clean and wash the beans. Warm the oil in a pot and simmer the onions and throw in the rest of the ingredients, except for the potatoes, with a ...

Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to ...

In a mixing bowl, beat together eggs and milk. Season with salt and pepper. Dip sliced bread in egg mixture for 4-5 minutes. Pan-fry in butter until ...

Butter bottom and sides of an 8x12x2 1/2-inch baking dish. Add layer of crackers, layer of oysters, lightly season and dot with butter. Repeat with ...

Sift the flour and salt into a bowl, add sufficient milk to make a manageable dough. Bake on greased and floured baking sheet 25 - 30 minutes at 220C ...

To make pastry: freeze butter or margarine for half an hour before grating. Sift flour and salt, then add butter or margarine. Mix into flour with ...

Combine all ingredients. Pour into a lightly greased 1 to 1 1/2-quart casserole dish. Bake at 350 degrees F. for 45 minutes to 1 hour, or until hot ...