In a large flameproof casserole, heat the oil. Add the garlic and cook over moderate heat until lightly browned, 3 to 5 minutes. Add the mussels, tomatoes, parsley and oregano.Bring to a boil. Reduc ...
Boil mustard greens in 1-quart water, covered, until tender, about 1 hour.Stir in margarine and pepper and serve. ...
Sift the cup of sugar.Cream the butter until soft and then blend sugar and butter gradually.Beat in cream.Stir in berries until well blended.Refrigerate several hours before using. ...
Mix well in blender.Use for tossed salads, chicken, etc. Store unused salad dressing in refrigerator. ...
Mix hamburger, onion, bell pepper, salt, pepper, rice, onion powder and garlic powder.Mix in flour.Mix sauce.Drop balls made from meat mixture in sauce.Bake in 350\u00b0 oven for 1 hour or until don ...
Mix together and simmer 1 hour.Let cool and store in bottles in refrigerator. ...
Crumble together like pie crust.Add pecans.Mix well. Press into bottom of 9 x 13-inch cake pan.Bake 20 to 25 minutes in 350\u00b0 oven.Cool. ...
Combine all ingredients in small bowl.Pour over beef, poultry or shrimp in plastic bag, shallow dish or marinating dish. Seal bag or cover dish.Refrigerate at least 2 hours, turning occasionally.Dra ...
Put all ingredients, except the tomato paste, in a pot; boil for1/2 hour.Add the tomato paste.Boil for 1/2 hour, then put in jars. ...