2 (10-ounce) packages frozen choppen spinach 1 cup sour cream 1 package onion soup mix 1/4 cup melted butter 1 cup herb seasoned stuffing mix Cook and drain spinach according to package. Mix sour cream and onion soup mix well. Pour over spinach and stir. In a separate bowl, mix stuffing and melted butter. Place in 2-quart casserole and top with stuffing mixture. Bake at 350° F for 30 minutes....
1 cup flour 1 cup water 1/2 cup salt 2 teaspoons cream of tartar 1 tablespoon cooking oil food coloring flavoring oil In saucepan, mix dry ingredients. Add oil, water, food coloring and flavor. Cook three minutes, or until mixture pulls away from pan. Knead slightly. Add oil and coloring. Knead oil and coloring in. Store in airtight container.
1/2 cup ground cinnamon 3 tablespoons ground allspice 3 tablespoons ground cloves 2 tablespoons ground nutmeg 2 tablespoons orris root powder 1 cup applesauce Combine dry ingredients. Stir in applesauce. Roll into walnut size balls around ribbon. Hang and let dry. Use as ornaments and gifts.
1 (19-ounce) can cannellini beans, rinsed and drained 2 tablespoons fresh lemon juice 2 tablespoons rosemary leaves 5 drops (or more) hot pepper sauce Puree the beans, lemon juice, rosemary, and hot pepper sauce in a food processor. Scrape into a bowl, cover and refrigerate 15 minutes to allow the flavors to blend.
pork tenderloin rosemary (dried or fresh) garlic (optional) salt and pepper to taste Preheat the oven to 325° F. Sprinkle with rosemary, garlic and salt and pepper. Wrap the tenderloin in aluminum foil and place in a small baking pan. Roast for about 1 hour, or until the internal temperature of meat is 165° F. Carefully remove the foil and allow the meat to roast uncovered for an additional 10 minutes or until browned....