Mix boiling water and jello; let stand; add nuts. ...
Cut up tomatoes and place in 12-quart kettle, heat until hot. Gradually add chopped vegetables, always maintaining a boil.Add sugar, salt and spices.Simmer 20 minutes; uncovered.Put through food mil ...
Beat all together.Bake 25 to 30 minutes in a 375\u00b0 oven. Keeps 3 weeks in refrigerator. ...
Into large pan, cover with water (small amount) onions, celery and parsley flakes.Cook until almost done.Add tomatoes.Cook until done.Add butter, salt, sugar and pepper.Add flour mixed in enough wat ...
Preheat oven to 350\u00b0.Mix all ingredients in order listed. Bake in greased and floured tube pan at 350\u00b0 for 1 hour. ...
Defrost bread dough.Melt butter.Add onions and garlic. Saute until transparent over medium heat.Add ham; saute 2 to 3 minutes.Take off stove; cool 5 minutes.Add Parmesan, seasonings and olives.Mix.L ...
Saute celery, onion, carrot and green pepper in margarine or olive oil in large heavy pan.Add 4 cups broth, tomatoes, salt, pepper and sugar.Heat to boiling.Reduce heat and simmer for 20 minutes.Ble ...
Cut eggs in halves lengthwise.Remove yolks; mash with fork. Add remaining ingredients.Whip until smooth and fluffy.Fill eggs. ...
Combine dry ingredients.Add all remaining ingredients except walnuts.Mix well.Stir in walnuts.Spread into well-greased Bundt pan.Bake 50 to 55 minutes in a 350\u00b0 oven.Cool 15 minutes. Glaze with ...
Spray muffin pans with vegetable oil.Preheat oven to 375\u00b0. ...