Peg's

10out of10

Reviews

Asparagus Won Tons

Posted by CoffeeMom  

Sounds great! But...do you use fresh, raw or cooked asparagus or do you use canned? Is there no liquid required in the veggie soup mixture? — Peg Oct 15, 2001

Recipe #7219

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Real Fried Chicken

(18 people found this helpful) Posted by Robb  

Only comment I have is "DO NOT flip a drop of water into the hot fat!!!" You will end up splattered with hot grease!!! The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if... — Peg Oct 15, 2001

Recipe #3842

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Beef Shreds with Green Pepper

(1 person found this helpful) Posted by *Pixie*  

I've found that freezing the beef until slightly firm permits slicing it into proper sized strips. Seasoning I add while frying my "Beef with Green Pepper" is dark Sesame Oil (approximately 1-1/2 tsp), along with about 1/4 tsp. white pepper. — Peg Sep 24, 2001

Recipe #6754

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Pork Sticks-aka-Pig on a stick

(2 people found this helpful) Posted by DiB's  

"Pork Sticks" can be made into "City Chickens" by cutting beef round steak into cubes and alternating them on the bamboo with the pork. Very, very good...both hot from the oven or chilled. — Peg Sep 24, 2001

Recipe #9464

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Chicken a la King

(6 people found this helpful) Posted by Joan Edington  

Very, very good! As an added chicken flavor I added half a can of Butter Ball Chicken Broth, along with a handful of frozen peas, and served it over biscuits. — Peg Sep 23, 2001

Recipe #44

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Veggie Dip

(3 people found this helpful) Posted by Kathleen Nelson  

Exceptional flavor! — Peg Sep 23, 2001

Recipe #9063

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Awesome Egg Rolls

(5 people found this helpful) Posted by Bonnie Traynor  

The Egg Rolls, or as my family calls them..Spring Rolls are made in very much the same way. But...I place the cabbage in a pot of salted, boiling water and let simmer for about 5 minutes. Drain and let cool. Once cool, squeeze as much water out... — Peg Sep 23, 2001

Recipe #8674

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Stuffed Cabbage Rolls II

(6 people found this helpful) Posted by *Pixie*  

I find the easiest way to pre-cook and soften the cabbage leaves is to core the cabbage, then place the entire head in a covered stock pot of boiling water. After about 4 minutes, carefully lift the head of cabbage out of the pot using 2 large... — Peg Sep 14, 2001

Recipe #7222

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Homemade Polish Sausage

(8 people found this helpful) Posted by Gay Gilmore  

The "old country way" is to use 2 crushed cloves of garlic for every pound of Boston Butt; also the use of the spice MARJORAM LEAF is essential (approximately 1-1/2 tablespoons per pound of pork) — Peg Sep 13, 2001

Recipe #8570

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Italian Sausage (Sweet or Hot)

(3 people found this helpful) Posted by V'nut-Beyond Redemption  

This is good "basic" recipe, but it needs the addition of FENNEL Seed and RED PEPPER Flakes to make it "Italian Hot Sausage". — Peg Sep 13, 2001

Recipe #7262

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