In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved – stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). […]

Slice tops off of tomatoes. Remove pulp and saute in oil with onions, garlic and peppers. Toss with rice, salt and pepper. Stuff tomatoes. Put tomatoes in a pan, pour a little wine and water in bottom. Bake 15 minutes at 350~.

Wash tomatoes, apples and peppers thoroughly. Trim and quarter tomatoes. Core and quarter apples. Seed and slice peppers. Peel and quarter onions. Put vegetables and fruit through the coarse blade of a food grinder or process in small batches in a food processor. As each batch of fruit-vegetable mixture is processed into medium chunks, place […]

Melt butter in an omelet pan or small skillet. Add mushrooms, onion, and bacon, and saute until brown. Add lemon juice to deglaze pan. Remove and reserve mixture. Beat eggs and add potato. Heat pan and pour in egg mixture. Cook just until edges are firm and the center is soft. Place mushroom mixture on […]

1. Place Beans and Water in a Large Pot. Bring To a Boil. Reduce Heat, Cover and Cook Over Low Heat for 1 Hour. add Remaining Ingredients Except the Arrowroot. Cover and Continue Cooking for 1& 1/2 Hours Longer. 2. To Thicken the Bean Mixture Before Serving, Mix the Cornstarch With 1/4 C. Cold Water. […]

PICKLED TONGUE This is a favorite dish of my familys, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cows tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee […]

Calories per serving: 308 Fat grams per serving: 3 Approx. Cook Time: 0:20 Grind or chop together the onion, garlic, and pepper in a food pro- cessor. Fry in a little vegetable oil until the onion is golden. Add to the corn in a bowl. Mix in the egg, salt and flour. Test a spoon- […]

Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside. Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans

Yield: About 9 pints Procedure: Wash peppers, cut into quarters, remove cores and seeds, and cut away any blemishes. Slice peppers in strips. Boil sugar, vinegar, and water for 1 minute. Add peppers and bring to a boil. Place 1/2 clove of garlic and 1/4 teaspoon salt in each sterile half-pint jar; double the amounts […]

1. Roast the peppers. Place under broiler, over flame or in 425 degree oven and char the pepper all over. The skin should be black. Place in a bag for 15 minutes to loosen skin . Peel wash and seed. 2. Saute onions in olive oil till tender NOT brown. Add diced peppers. Cook 5 […]