2 : tb Butter
1 : lb Mushrooms; sliced
3 : lb Chicken; cut-up
1/2 : ts Salt
1/4 : ts Freshly ground black pepper
2 : tb Olive oil
1/2 : c Dry white wine
1 : tb Fresh tarragon chopped or
-teaspoon, : -teaspoon, dried
1/2 : c Apple cider or juice
1/4 : c Vinegar
1/4 : c Sliced green onion with
Tops : Tops
2 : tb Bottled steak sauce
2 : tb Honey
1 : ts Salt
1 : ts Tarragon
1/4 : ts Pepper
7 : lg Very ripe tomatoes
2 : md White onions
2 : ts Butter
1/2 : c Cream
2 : c Milk
4 : ts Sugar
Salt : Salt and pepper
Tarragon : Tarragon
Stephen : Stephen Ceideburg
1/4 : c Olive or vegetable oil
1/4 : c Whipping cream
1 : tb Red wine vinegar
1 : tb Finely chopped parsley
1 : Clove garlic, minced
1/2 : ts Dried tarragon, crushed
1/4 : ts Pepper
15 : -(up to)
20 : Dove breasts
Lemon : Lemon pepper
Dried : Dried tarragon
Sage : Sage
1 : c Chicken broth or stock
1/3 : cn (12-oz) frozen orange juice
0: Soften yeast in warm water
1: In mixing bowl, combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water
2: Add evaporated milk; cool to lukewarm
3: Blend in 1 cup cheese, egg and yeast
4: Gradually add flour to form a soft dough, beating well after each addition
5: Cover; let rise in warm place until light, 1 to 11/2 hours
6: Beat down dough, using 30 to 40 strokes
7: Fill 24 well-greased muffin cups half full
8: Cover; let rise again in warm place until light, 45 to 60 minutes
9: Combine melted butter and 1/2 cup cheese
10: Spoon mixture over rolls
11: Bake at 375 degrees for 20 to 25 minutes, until golden brown
12: YIELD: 24 Notes: This cookbook was acquired at a junk sale
13: It captured my interest because of the annotated comments beside the recipes
14: The original owner had made comments or just check marks beside certain recipes
15: I will include these as I scan
16: This one had no rating
17: Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@mailexcite
18: com> on Nov 29, 1997