Dry the pork and paint it with mustard.Coat it with brown sugar.Saute the Mirepoix vegetables.Brown the pork in oil. Sprinkle the baking pan (Dutch oven*) with the Mirepoix, then place the pork on t ...
Put flour, pepper, garlic salt, parsley flakes and tarragon on chicken breasts.Saute breasts for a few minutes in oil to brown only.Place in casserole dish with scallions, sherry and butter. Bake 45 ...
In a small saucepan heat plum jelly and chilli sauce until jelly is melted.Stir constantly. ...
Combine all ingredients in blender until smooth.Good for salad dressing, veggie, cracker or chip dip. ...
Grind cranberries and orange on coarse grind setting.Add sugar substitute and mix.Mix jello with 1 cup boiling water and 1/2 cup cold water.Set jello until thick.Mix in ground cranberry-orange mixtu ...
Blanch tomatoes; peel.Add thoroughly chopped onions, celery and peppers.Add 1 cup sugar, salt, vinegar and allspice.Cook in a large kettle until tender on top of stove.Fill sterilized Mason jars 1/4 ...
Combine peaches and water in large saucepan; cook over medium heat 5 minutes.Reduce heat; cover and simmer 10 minutes or until tender.Cool.Combine peaches and remaining ingredients in container of e ...
Mix all ingredients in pot and bring to a boil.Let simmer 15 minutes.Use immediately on meat or store in refrigerator for later use. ...
Mix together sugar, flour, egg and 1/2 cup water.Add vinegar and 3/4 cup water.Cook together and stir until thickened.Then add prepared mustard.Refrigerate. Use in cabbage salad, potato salad, etc.C ...