Procedure: Wash tomatoes and okra or zucchini. Dip tomatoes in boiling water 30 to 60 seconds or until skins split. Then dip in cold water, slip off skins and remove cores, and quarter. Trim stems from okra and slice into 1-inch pieces or leave whole. Slice or cube zucchini if used. Bring tomatoes to a […]

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. +++++ ++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be […]

Makes 2 cups spread Enjoy this smooth, thick puree very cold. It tastes best with assertively flavored breads. Pierce eggplant 3 or 4 times with fork. Wrap green pepper in foil. Place eggplant and green pepper in shallow baking dish. Bake at 400F until eggplant is very soft, about 35 minutes. Cool. Remove skin from […]

Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice 1/2-inch thick. Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to atste. Transfer to a shallow serving dish & sprinkle with […]

In a large skiller, cook bacon over medium heat until crisp-tender, about 5 minutes. Add beans, brown sugar, and water. Stir gently; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until beans are crisp-tender. Remove to a serving bowl with a slotted spoon.

Put cabbage in casserole. Top with onion, apples, cheese and parsley. Put broth in bottom. Cover with foil and bake 350~ until cabbage is tender.

Quality: Select small to medium-size mature potatoes of ideal quality for cooking. Tubers stored below 45 degrees F may discolor when canned. Choose potatoes 1 to 2 inches in diameter if they are to be packed whole. Procedure: Wash and peel potatoes. Place in ascorbic acid solution to prevent darkening. If desired, cut into 1/2-inch […]

Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are […]

1. In a large saucepan cover the potato pieces with cold salted water and set over medium heat. Bring to a boil, then lower the heat slightly and cook uncovered, stirring a few times, until the potatoes are just tender, about 12 minutes. Drain and transfer to a large bowl. Pour the pickle juice over […]

Heat 1 tablespoon oil in large Dutch oven or skillet. Add beef, onion, green pepper, garlic salt, oregano, basil, bay leaf and salt and pepper to taste. Cook over medium heat, stirring, until meat is lightly browned and crumbly and vegetables soft. Add tomatoes and tomato paste; cook gently, uncovered, for about one hour and […]