Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry […]
* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~– Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce […]
Combine all the ingredients in a mixing bowl & blend gently. Refrigerate one hour before serving.
Peel and slice eggplant (1/4 “). Beat eggs with dash of salt. Heat oil in pan til hot but not smoking. Dip each slice of eggplant in egg and bread crumbs and fry til golden. Drain well. Continue til all are fried. In an ovenproof dish (8×14 or larger) Place enough sauce to cover pan. […]
-MANGO DRESSING- 1 Mango 1/2 c Light cream 1/4 c Thousand island dressing 1 tb Mint; chopped 1 tb Mango chutney Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan […]
Place the cubed eggplant in melted butter in heavey skillet. Cover and cook over medium heat for 5 min. Remove the eggplant and set aside. Place the beef, onion and garlic in skillet and cook, stirring, until meat is browned. Add parsley, celery tops, seasonings and tomato sauce. Cook over medium heat 5 min. stirring […]
1. Pour the water into a saucepan. Bring to a boil and add the snow peas t the pan. Blanch them for 1 minute and drain. 2. Melt the butter in a nonstick frying pan. Add the sesame seeds and brow them lightly. Add the snow peas, shallots, and pepper. Saute for 1 minute and […]
Combine first 5 ingredients in a small bowl; stir well. Add sliced onion and toss gently to combine. Cover and chill for at least 5 hours. Serve with cooked meats. Yield: 2 cups.
In 3 Qt saucepan, heat bouillon in 1/4 cup water until dissolved. Add cabbage, carrots, onions, salt and pepper. Toss to mix. Cook covered over medium heat 5 to 10 minutes. Drain. Combine butter, pecans, mustard. Pour over vegetables, toss to mix. Sprinkle with paprika.
Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous. Procedure: Wash, peel, and rewash carrots. Slice or dice. Hot pack–Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1-inch of headspace. Raw pack–Fill jars tightly with raw carrots, leaving 1-inch headspace. […]