Wash and peel parsnips. Cut into sticks about 1/4-inch thick. Cover with water in slow-cooking pot; add salt. Cover and cook on high for 2 to 4 hours or until tender. Drain. Meanwhile, in saucepan, melt butter, stir in honey, seasoned salt, orange juice, and peel. Heat to boiling. Pour over drained parsnips.

Using vegetable peeler, cut zucchini lengthwise into thin strips. Or shred zucchini in food processor. Coat a large non-stick skillet with cooking spray and heat over medium-high heat. Add zucchini, salt and basil; saute until tender.

Saute onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted.

Combine whole kernel corn, cream style corn and eggs. Add sugar, cornstarch, saesoned salt, dry mustard and instand minced onion. Stir in milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour, stirring once. Serves 8.

In a 3-quart saucepan over medium heat cook bell peppers, onions, garlic in oil until tender. Add beans, tomatoes, water, turkey, chili powder, cilantro, red pepper flakes, salt, and black pepper. Increase heat to high and bring mixture to a boil; reduce heat to low and simmer mixture, uncovered for 25 minutes.

1. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. 2. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and […]

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, […]

Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened.

Place eggs in quart jar. Combine remaining ingreds in enameled saucepan and bring to boil. Pour over eggs. Cover, cool and refrigerate for at least 8 hrs.

In saucepan, bring the water and 1/2 tsp. salt to boiling. Add cabbage and onion; cook, covered, till crisp-tender, 7 to 8 minutes. Drain, reserving cooking liquid. Add enough water to cooking liquid to make 3/4-cup. In same saucepan blend together sour cream, flour, mustard, caraway seed, 1/2 tsp. salt, and pepper. Stir in cooking […]