Combine all ingredients, stir until smooth. Cover & chill. Makes 1 1/4 cups. ...
Core, cook and grind tomatoes in a food mill.Put in refrigerator overnight.Spoon off water.Add remaining ingredients.Cook 10 minutes or until thick.Makes 6 to 10 pints. ...
Melt butter; add onion and crab.Toss for 1 minute.Season; add wine.Boil quickly until wine is almost evaporated.This is the filling. ...
Peel and quarter potatoes.Cook until soft (not too soft). Drain water.Pour 1 stick melted butter over potatoes.Add mustard and stir until potatoes are coated.Add parsley and serve warm. ...
Season meat with salt and pepper.Brown well in hot oil in Dutch oven.Remove meat and add celery, onion, carrots and garlic to oil.Saute until tender (do not brown).Add bouillon cube, 1 cup water, to ...
In a large pot, brown the meat with garlic and onion.Add remaining ingredients.Simmer all day, stirring occasionally. ...
Pare a strip from the center of each new potato.Heat 1 inch salted water (1/4 teaspoon salt, if desired, to 1 cup water) to boiling in 3-quart saucepan; add potatoes.Cover and heat to boiling; reduc ...
Remove neck and giblets; place in 3 1/2 cup chicken broth and simmer for 30 minutes.Reserve broth in a 5 to 8-quart Dutch oven. Melt margarine over medium heat.Saute onions, celery and peppers. Add ...