California Mexican-Spanish Cook Book; Selected Mexican And Spanish Recipes
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In our eReader you can find the full English version of the book. Read California Mexican-Spanish Cook Book; Selected Mexican And Spanish Recipes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book California Mexican-Spanish Cook Book; Selected Mexican And Spanish Recipes
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Texas tamales made as above with olives and raisins left out and spoonful put in one long- shuck, fold ends over and press flat.
MEXICAN-SPANISH RECIPES 71 Corn Husk and Red Chile ig up a spe- There are firms in California puttin eially prepared corn meal for totrillas. There are chile powders and canned red and green hot chile pex)pers; also the red sweet pepper, called pimiento, which makes it possible to cook Span- ish dishes an v where. ' Eggs Espanol (Eggs Cooked Spanish) Spanish Omelet (S...upreme) A complete lesson — Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms.
Add when done, level teaspoon flour, then add one cup tomato — raw or canned; cook few min- utes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce.
What to read after California Mexican-Spanish Cook Book; Selected Mexican And Spanish Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Texas tamales made as above with olives and raisins left out and spoonful put in one long- shuck, fold ends over and press flat.
MEXICAN-SPANISH RECIPES 71 Corn Husk and Red Chile ig up a spe- There are firms in California puttin eially prepared corn meal for totrillas. There are chile powders and canned red and green hot chile pex)pers; also the red sweet pepper, called pimiento, which makes it possible to cook Span- ish dishes an v where. ' Eggs Espanol (Eggs Cooked Spanish) Spanish Omelet (S...upreme) A complete lesson — Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms.
Add when done, level teaspoon flour, then add one cup tomato — raw or canned; cook few min- utes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce.
What to read after California Mexican-Spanish Cook Book; Selected Mexican And Spanish Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
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