Mix all ingredients and serve with raw vegetables.Best if made 1 day before serving.Keeps well in refrigerator.Makes 1 1/2 pints. ...
Combine first four ingredients.Melt butter in rectangle pan. Pour in batter.Pour in can of peaches with syrup.Bake 40 to 60 minutes at 350\u00b0.Let cool slightly before serving. ...
*Examples:cabbage, zucchini, squash, green pepper, carrots and onion. ...
Combine flour and salt.Dip eggplant into beaten egg, then in flour mixture.In large skillet, brown eggplant in hot oil and drain oil off eggplant.Place in 10 x 6 x 2-inch baking dish, cutting slices ...
Toss together and serve.May be refrigerated and served cold, also. ...
Cook and stir hamburger and onion in 12-inch skillet until hamburger is light brown; drain.Stir in green beans with liquid and remaining ingredients.Heat to boiling.Reduce heat.Cover and simmer, sti ...
In a large saucepan, combine the bacon, cream, parsley and cheese; cook until heated through.Meanwhile, prepare tortellini according to package directions, drain and transfer to a serving bowl.Drizz ...
Put chopped vegetables and broth in a 3-quart pan.Bring to boil; reduce heat.Cover; simmer until vegetables are tender, 15 to 20 minutes.Puree vegetables and liquid in blender or food processor.Melt ...
Wash and dry eggplant.Leave unpeeled.Cut in 1-inch cubes. Sprinkle with salt.Add eggplant to a 12-inch skillet, heat 2/3 cup oil.Stir often until browned and tender.Drain on paper towel. ...
Rinse beans.In 4-quart Dutch oven, combine beans and water. Bring to boil.Reduce heat and simmer 2 minutes.Remove from heat.Cover; let stand 1 hour or soak beans in the water overnight in a covered ...