1. Heat 2 teaspoons of oil in a large pot. 2. Saute onion, garlic, green pepper, and tomato until soft. 3. Add beans, stock, bay leaf, and pepper. Bring to a boil, then reduce heat. 4. Simmer for 2 minutes and remove from stove. 5. Let sit, covered, for 1 hour. 6. Add vinegar, orange […]
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making […]
Heat oven to 375 degrees. PREPARE RICE: In 2-quart flameproof casserole over medium-high heat, heat 1 tablespoon oil; add mushrooms, onion and red pepper; cook about 3 minutes until vegetables are crisp-tender. Stir in chicken broth, 1/2 cup water, thyme, salt and pepper; bring to boil. Stir in rice mix, omittng seasoning packet; remove from […]
Wash and dry the beans. Remove ends and trim to fit vertically in jars, leaving 1/2 inch headspace. Prepare the jars, lids and boiling water bath. Fill each dry clean jar with beans and two sprigs of savory. In a non-reactive pan, combine the vinegar, water, salt and sugar. Bring to boil over med-high heat, […]
SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and dredge them in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored. Do not let them get soft. Lightly beat the eggs […]
Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery […]
Remove stems, wash and dry mushrooms. In small skillet, cook onion in butter until tender, but not brown. Add remaining ingredients except for melted butter. Press rice mixture into each mushroom cavity. Place mushroom caps on rack in broiler. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms (2 per person).
1. STOVETOP: In 6-quart Dutch oven over high heat, in boiling water, cook squash 20 minutes or until fork-tender. Remove from water. Halve squash lengthwise; remove seeds. E: Halve squash lengthwise. Scrape out seeds. Place cut-side down on a microwave-safe dish and cook for about 20 minutes on HIGH or until fork-tender, turning over once […]
Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
The potatoes must be hot and floury, but either eating apples or cooking apples can be used. (Best results with a cooking apple, though.) — Boil the peeled potatoes in well-salted water. Drain and cover with a cloth to “dry in their steam”. Sieve or rice into a warmed mixing bowl, and beat in the […]