Ingredients
- Two cans of vegall
- Two cans of cream of chicken
- Two cans of canned biscuits
- Two cans of canned chicken
- Salt
- Pepper
Directions
- Preset the oven to 375 degrees Fahrenheit.
- Warm vegall, cream of chicken, and chicken over slow burning fire.
- Add salt and pepper then stir.
- Spray eleven by thirteen cake pan with non-stick spray.
- Combine all warmed ingredients in pan.
- Place biscuits side-by-side on top of the ingredients until fully covered.
- Bake for eleven to fifteen minutes or until biscuits are golden brown on top.
Ingredients
- Two cans of vegall
- Two cans of cream of chicken
- Two cans of canned biscuits
- Two cans of canned chicken
- Salt
- Pepper
Directions
- Preset the oven to 375 degrees Fahrenheit.
- Warm vegall, cream of chicken, and chicken over slow burning fire.
- Add salt and pepper then stir.
- Spray eleven by thirteen cake pan with non-stick spray.
- Combine all warmed ingredients in pan.
- Place biscuits side-by-side on top of the ingredients until fully covered.
- Bake for eleven to fifteen minutes or until biscuits are golden brown on top.
Ingredients
- Sweet corn on the ear
- Milk
- Salt
- Pepper
- Butter
- One egg
Directions
- Out sweet corn from ear.
- Add plenty of milk.
- Season with salt, pepper, and butter.
- Turn into a baking dish.
- Beat an egg and spread over the top.
- Bake for twenty minutes.
Ingredients
- Sweet corn on the ear
- Milk
- Salt
- Pepper
- Butter
- One egg
Directions
- Out sweet corn from ear.
- Add plenty of milk.
- Season with salt, pepper, and butter.
- Turn into a baking dish.
- Beat an egg and spread over the top.
- Bake for twenty minutes.
Ingredients
- Perfectly ripe tomatoes
- Hot water
- Sugar
- Salt
Directions
- When perfectly ripe, scald in hot water to take off skin easily.
- When skinned, boil well in a little sugar or salt, but no water.
- Spread in cakes about an inch thick.
- Place cakes in sun.
- Let sit for three to four days.
- Pack away in separate bags to hang in a dry place.
Ingredients
- Perfectly ripe tomatoes
- Hot water
- Sugar
- Salt
Directions
- When perfectly ripe, scald in hot water to take off skin easily.
- When skinned, boil well in a little sugar or salt, but no water.
- Spread in cakes about an inch thick.
- Place cakes in sun.
- Let sit for three to four days.
- Pack away in separate bags to hang in a dry place.
Ingredients
- One pound of butter
- Two blades of mace
- Ten cloves
- Cinnamon
- Flour
- Vinegar
- Red pepper
- Salt
- Water
- One pint of port wine
- Gravy
- Lemon or horse radish
Directions
- Clean fish by pouring vinegar over it in a dish.
- Place butter into frying pan and make hot.
- Put fish into pan and remain over fire for six minutes.
- Place fish into kettle and stew.
- Sprinkle flour into pan, put over fire for three minutes, then pour over fish.
- Roll one pound of butter in flour, then place over fish
- Add two blades of mace, ten cloves, cinnamon, red pepper, and salt.
- Add enough water to keep from burning while over a slow fire to stew.
- When half done, add pint of port wine
- When done, put in dish, pour gravy over it, garnish with lemon or horse radish
Ingredients 
