Download PDF by Stacy Corry, Francine King, and Diana Ossi (Editors): Codin' and Cookin' Volume Two (Cook Book)
By Stacy Corry, Francine King, and Diana Ossi (Editors)
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Extra resources for Codin' and Cookin' Volume Two (Cook Book)
Ord. No. 1831, § 4, 1027-70) Garlic Bread Ingredients: One loaf of Italian bread Kraft® Swiss cheese slices 2 sticks softened butter 2 tsp lemon juice 2 tsp regular mustard 2 Tbl dried minced onion 1 Tbl poppy seed 1 Tbl garlic powder Directions: Preheat oven to 325°. Cut the bread diagonally, but not all the way through. Fold the cheese slices in half and place between the sliced sections. Mix the other ingredients together and spread thick over top of and into the slices of bread. Wrap prepared bread in heavy foil and bake for 30 minutes.
The mixture is extremely hot and can cause a severe burn. Sprinkle the other half of the chopped nuts onto the bottom of the Bundt® pan (optional). Add flan mixture, then add cake mixture on top. Tap pan slightly to eliminate any air bubbles. Place Bundt® pan (be careful, as the pan may still be hot from the caramelized sugar) into the heated bakeproof pan and bake for 45 - 60 minutes. Oven temperatures vary, so check the cake after 45 minutes with a toothpick. It is done if mixture does not stick to the toothpick, and top is light brown in color.
Ord. No. 84-00-12, § 1, 3-6-84) Bananas Foster Ingredients: 2 Tbl butter ¼ C dark brown sugar ¼ tsp cinnamon ¼ C orange juice 3 bananas 3 C frozen fat-free vanilla yogurt or ice cream Directions: Melt butter in a small skillet. Add brown sugar, cinnamon, and orange juice. Cook, stirring frequently, until simmering. Cut bananas in half lengthwise and cut each half into 1” pieces. Add bananas to juice mixture, cooking 3 to 5 minutes, turning as needed to coat completely. Serve over frozen yogurt.
Codin' and Cookin' Volume Two (Cook Book) by Stacy Corry, Francine King, and Diana Ossi (Editors)