Wash chicken; prepare vegetables.Fill 4-quart pot with cold water; bring to boil (add all ingredients just before water come to full boil).Skim any fat which rises to top.Turn heat to medium; stir b ...
Soften tortillas 2 at a time in shortening.Stack and keep covered until ready to use.Drain black-eyed peas and mash with a fork.Add oregano, cumin, salt and pepper, 1/4 pound cheese and 1/2 cup chop ...
In mixer beat eggs; add oil and sugar.Blend well.Add flour, cinnamon, soda and salt; mix well.Pour in carrots and walnuts; mix.Pour into 2 (9-inch) pans and bake at 350\u00b0 for 42 to 48 minutes.Co ...
Combine pineapple juice and juice cubes in blender.Blend until slushy.Makes 2 servings. ...
This recipe can be altered to accommodate your family's tastes.Just substitute yourfavoritevegetables for any of those in the recipe. ...
Melt margarine in a 9 x 13-inch pan or iron skillet.Combine remaining ingredients and then add melted margarine.Stir until blended.Bake at 350\u00b0 for 1 hour.This is so moist, it doesn't need to b ...
Cook vegetables in 1 cup water as directed.Take vegetables out of water, saving the water and adding enough water to make 2 cups.Add 2 chicken bouillon cubes and heat until dissolved. Saute onion in ...
Beat together cooked carrots, egg, salt, cinnamon, ginger, nutmeg and milk smooth, using mixer, food processor or blender. Pour into pie shell and bake in preheated 450\u00b0 oven for 10 minutes.Red ...
Cookuntiltenderthepotatoesand onion in enough water to cover.In another pot, do the same with the carrots and celery.Combine the 2 pots (including water). ...
Combine vegetables and basil in a 1 3/4-quart casserole dish coated with cooking spray.Toss lightly.Sprinkle with cheese. Cover and bake at 350\u00b0 for 25 to 30 minutes or until done.Yield: 6 serv ...