Soak beans overnight with 2 tablespoons salt.Drain next day, add 2 quarts water and ham bone.Simmer slowly for 3 hours and then add rest of ingredients and simmer another 30 minutes or more until be ...
Combine all ingredients in a large bowl.Pour in a greased skillet.Bake at 350\u00b0 for 55 minutes. ...
Cook squash with salt and pepper until tender; drain and place in casserole.Pour celery soup over squash and top with French fried onions.Cover with foil.Place in oven.Bake about 20 minutes at 350\u ...
Soak cloud ears and golden needles in hot water about 15 minutes or until noticeably increased in size; drain.Shred cloud ears.Cut golden needles in half. ...
In large saucepan combine potatoes, water, carrots, onion, celery and parsley.Add bouillon cubes.Simmer 20 to 30 minutes until vegetables are tender.Gradually add milk to flour, stirring until well ...
To keep bananas from discoloring, dip in lemon juice.Mix the Cool Whip and Eagle Brand milk.Add other ingredients; mix well. Refrigerate overnight before serving. ...
Mix all together and beat.Makes 3 layers.Bake at 325\u00b0 for 30 minutes. ...
In a large skillet, cook the salt pork or bacon until brown and crisp; drain most of the fat.Add the chopped onion and sliced celery; saute until golden.Add the diced green pepper, carrots and potat ...
Heat water and chicken broth to boiling in large saucepan. Combine cornstarch with the 3 tablespoons water in a cup.Add to the broth mixture.Cook, stirring constantly, until soup thickens and clears ...