Copper Pennies #2

Scrape carrots, slice in rounds about 1/4 inch thick. Cook in salted water until tender. Put bell pepper and onion rings in to cook about the last 5 minutes. Drain. Mix remaining ingredients and pour over the vegetables. May be heated a few minutes. This can be served hot or cold. Keeps well in the […]

Parsley Rice

Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir parsley into cooked rice. 6 SERVINGS (1/2 CUP EACH); 120 […]

New Potatoes In White Wine

Rinse unpeeled potatoes under cold water and place in 2-quart pan. Add wine, vinegar, butter, garlic, shallots, salt and pepper. (If using dried tarragon, add to wine and vinegar mixture.) Cover. Bring to boil over high heat. Reduce heat to low and simmer until potatoes are tender, about 15 minutes. Using slotted spoon, remove potatoes […]

Red Pepper Flatbread

*do not use self-rising flour in This recipe. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl. Turn onto […]

Twice-baked Sweet Potatoes

Remove outer covering from garlic but dont separate the cloves. Wrap garlic in aluminum foil coated with cooking spray; place garlic and sweet potatoes on a baking sheet. Bake at 400 degrees for 1 1/4 hours. Cook 10 minutes. Separate garlic cloves and squeeze to extract 2 tsps pulp. Slice skin away from top of […]

International Intoxicated Carrots

In a heavy skillet or saute pan, melt the butter over moderate heat. When the foam subsides, add the carrots, sugar and salt to taste. Stir the mixture until the carrots are coated with the butter. Add the liquor of choice, bring to a boil over high heat, reduce heat to a simmer, and cook […]

Brussels Sprouts A La Greque

Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender. While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley & pimento in a small bowl. Drain sprouts, transfer them to a serving bowl & toss with the […]

Italian Vegetables

Simmer rice, covered, in salted water until rice is done. Drain. Combine oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR the spinach into small pieces. Toss spinach, onion and bacon into the rice. Eat it as a cold salad, or warm as a side dish.

Gedunstetes Rotkraut In Rotwein (braised Red

Saute onions in maragrine. Add sugar and brown lightly. Add lemon juice or vinegar to deglaze. Add cabbage, apples, wine, and seasonings. Mix well. Cover and simmer until cabbage is cooked, but still has crispness. Remove cinnamon.

Vegetable Tortellini Soup

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil; bring to a boil. Stir in tortellini; simmer uncovered 15 minutes. Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into […]

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