Preparation time 15 minutes, cooking time 10 minutes. In a large skillet on medium heat, melt butter or margarine; stir in chicken bouillon powder, water, mushrooms, celery, and seasonings; cook for about 6 minutes, or until vegetables are almost tender. Stir in peas; cook, covered, for 2 minutes. Add water chestnuts and pimento, it using. […]

-OIL AND VINEGAR DRESSING- 1/2 c Vegetable Oil 1/4 c Vinegar 1 tb Ketchup 3/4 ts Sugar 1/4 ts Salt 1/2 ts Garlic Salt 1/8 ts Pepper Combine the lettuce, spinach, green pepper, carrots, cucumber, ham, cream cheese, eggs and onion in a large bowl; cover and refrigerate. Prepare the Oil And Vinegar Dressing; cover […]

Chop broccoli into florets and steam 4 to 5 minutes, until just tender; Chill. Mix remaining ingredients in a large bowl. Add broccoli and marinate for 1 hour. Serve on a bed of lettuce leaves.

Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin […]

Heat the butter, and when foaming, add the parsnips, apples, and onions. Soften them but do not let them color. Add the curry powder, the spices and garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly, stirring until well mixed. Cover and simmer gently for about half an hour, or until […]

Cook asparagus and keep it warm. Melt butter in top of double boiler over hot water; blend in flour with wooden spoon. Add milk and cream gradually; stir constantly. Cook over low heat until smooth and thick. Reserve 1 ts egg; add remainder to sauce; mix well. Place asparagus in serving dish; sprinkle with lemon […]

In large skillet, over medium high heat, melt butter. Add garlic and onion; saute 3 minutes or until tender. Add mushrooms; saute 1 minute or until just tender. Add a/2 teaspoon salt, 1/4 teaspoon pepper, the bread crumbs and parsley. Toss and serve. Makes 4-6 servings.

Quantity: An average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 25 pounds and yields 20 to 30 pints–an average of 1 pound per pint. Quality: Select firm yellow, green, or red peppers. Do not use soft or diseased peppers. Procedure: Select your favorite pepper(s). Caution: If you choose […]

1. Wash cauliflower and separate into flowerets. 2. Place flowerets and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. 3. Heat, covered, in e Oven 7 to 9 minutes. Set aside. 4. In a medium-sized, heat-resistant, non-metallic bowl melt butter, uncovered, in Microwave Oven 15 seconds. 5. Blend in flour and salt. Stir […]

* Use 1 4-oz can of mushroom stems and pieces, drained and chopped. Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.