Penquins made from hard boiled eggs, pitted black olives and carrots
Guarding Develed Eggs,
each Penguin seems to have it's own personality.
My sister Evelyn (Ebby) taught me how to make them several years ago.
If there ever was a "melt in your mouth brisket," this is it! A gentleman named Bob, gave me this recipe several years ago along with his Roasted Garlic soup. To die for! Tender, flavorful and worth the next day delight.
I was cashiering years ago in Margate, N.J. when a gentleman checked out with so many fresh garlic balls I had to ask. He came back the next day with a "Taste" of the very best garlic soup I've ever had, and he was kind enough to share his recipe with me. I, in turn wish to share it with you. Thank's Mr. Levitt
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