Yield: About 8 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumber slices, […]
-DRESSING – 1/3 c Water 3 tb Lemon juice 2 ts Balsamic vinegar 1 ts Garlic, minced 1 ts Salt 1/4 ts Allspice 1/4 ts Black pepper 1/2 ts Cumin Cook the millet in 3 cups of water until all water is absorbed, 30-45 minutes. Fluff with a fork and allow to cool slightly. In […]
In 3-qt casserole, combine all ingredients. Cover. e at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food Exchanges: 1 1/2 vegetables Exchanges
Combine all ingredients and serve with tortilla chips.
In large skillet, brown ground turkey and onions; drain. Add lima beans; cook and stir until beans are thoroughly heated. Add remaining ingredients; mix well. Spoon into 2-quart casserole. Bake, uncovered, in preheated 350-degree oven 35 minutes or until hot and bubbly. Makes 6 (1-cup) servings. E DIRECTIONS: Place turkey and onions in 2 1/2-quart […]
Blend basil, buttermilk, green onions and salt in processor until smooth. Transfer to bowl. Add mayonnaise and pepper and whisk until dressing is smooth. Let stand 30 minutes. Season to taste with salt and pepper. Core and slice tomatoes. Arrange on platter. Spoon dressing over to coat. Garnish with basil leaves.
About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook […]
Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice.
Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425 for […]
Cook peas according to directions, drain well and hold aside. In heavy sauce pan saute onion and parsley with 2/3 of the butter (for about 5 minutes). Add rice and continue to saute for 5 minutes. Add water and bring to boil, reduce heat, cover and simmer for 15 minutes. Stir peas, salt and remaining […]