Heat the oil in an 8 or 9- inch skillet and add the portato slices one at a time so they dont stick togeather. Alternate layers of potato and onion slices and salt the layers lightly. Cook slowly over medium heat (the potatoes will really “boil” in the oil rather than fry), lifting and turning […]

SAUCE 4 Jalapeno peppers, remove -stems and seeds, chop fine 1/2 c Chopped onion 4 Cloves garlic, minced 1/4 c Chopped fresh parsley 1 ts Oregano 1 ts Fresh ground black pepper 1/2 c Olive oil 1/4 c Red wine vinegar 2 tb Lemon juice 1/4 c Water Combine all ingredients for the Chimichuri Sauce. […]

Put everything except rice in crockpot. Leave for most of the day. Serve over cooked rice.

***NOTE*** Do NOT replace the butter in this recipe for anything else. I can tell you from my experience and experimentation that the results are NOT the same. It is the combination of tastes of butter, onions and cinnamon that make this dish. I have even tried combinations of oleo and butter, and oil and […]

Heat oven to 400-degree F. Mix all ingredients in shallow baking pan; arrange in single layer. Bake 45 minutes or until potatoes are tender and golden brown, stirring occasionally. Makes 4 to 6 servings. *NOTE: the salad dressing should be PREPARED.

Yield: About 10 pints *Cucumbers should be washed, and cut into 1-inch slices (cut off 1/16 inch from blossom end and discard). Procedure: Combine vegetables, cover with 2 inches of cubed or crushed ice, and refrigerate 3 to 4 hours. In 8-quart kettle, combine vinegar and mustard and mix well. Add salt, sugar, celery seed, […]

Arrange potatoes in single layer in large roasting pan. Season to taste with salt and pepper. Combine 1/4 cup olive oil and garlic. Drizzle over potatoes. Bake at 450 degrees 20 to 25 minutes or until potatoes are tender and lightly browned. Let cool. With sharp knife, remove corn kernels from cob. Toss together cooled […]

Cook peppers directly over open flame, under preheated broiler on in extremely hot, dry cast iron skillet. Rotate peppers to char on all sides. Place charred peppers in mixing bowl and cover with plastic wrap, sealing bowl or put in paper bag and close bag. Heat and moisture will stem off charred skin. Let stand […]

Heat vinegar & garlic in pot. Add greens & cook till wilted. Add water, cover & cook gently 2 minutes, adding more water as necessary to keep from sticking. Uncover, then cook until rest of liquid has evaporated. Sprinkle with cayenne & sesame seeds.

In a large pot over low heat, cook the onion with 3 Tbsp of oil. Trim zucchini at both ends and wash thoroughly. Dice and add to onion. Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally. (Cooking time depends on freshness of zucchini.) […]