Preheat oven to 375\u00b0.Sprinkle fillets with salt and pepper, then with flour.Heat oil in large ovenproof skillet over high heat.Add salmon, skin side up, and cook 2 minutes.Turn fish over.Add ga ...
Mix vinegar and dry mustard well and let stand overnight covered and unrefrigerated.The next day mix eggs, sugar and salt together, then add to mustard mixture.Cook in a double boiler until thick (1 ...
Brown the ground beef in a large nonstick skillet.Pour off the fat.Add remaining ingredients except spaghetti.Cover and simmer over low heat 1 1/2 hours, stirring occasionally.If sauce appears too t ...
Pour juice from tomatoes into blender container.Add onion, peppers and seasonings.Blend to liquefy.Add tomatoes.Blend. Store in glass jar in refrigerator. ...
Mix all ingredients and chill overnight.Serve cold.Great over sliced fruit. ...
Mix all ingredients in blender.Can make 4 days ahead of time.Makes about 1 1/2 cups. ...
Preheat oven to 450\u00b0.Arrange chicken in single layer in baking dish.Mix all ingredients together.Brush chicken, using 1/2 mixture.Place chicken in oven and turn down to 375\u00b0.Bake 30 minute ...
Brown flour in oil.Add salt and pepper.Mash tomatoes and add milk.Cook until thick. ...
Combine vinegar and dry mustard;allow to stand overnight. Pour into blender.Add eggs and sugar;blend well, then cook in double boiler until thick.Refrigerate.Makes approximately 24 ounces. ...