In large kettle, saute onions and garlic until onions are pearly.Add tomatoes, paste and green pepper.Simmer a few hours.When consistency is to your liking, add parsley, salt, pepper and sugar. ...
Combine all the ingredients in jar; chill.Shake well before using.Contains 24 calories per 1/2 cup. ...
Remove seeds and membranes from jalapenos, mince.Combine all ingredients in a bowl.Refrigerate for at least 2 hours. Serve with tortilla chips or sliced raw vegetables.Makes 6 servings. ...
Remove skins and chop or grind the tomatoes.Add onions and peppers.Mix with salt and let stand overnight.In morning, drain in colander or cheesecloth for 2 hours.Add vinegar, spices and sugar.Boil q ...
Mix dry mustard and vinegar until smooth.Refrigerate overnight.With electric beater, add eggs and sugar.Cook over medium heat until thickened.Stir to prevent scorching.(Use beater for lumps.) ...
Shred cabbage.Finely chop pepper, pimento and onions.Boil together 1 minute: salad oil, vinegar, sugar, celery seed, salt and pepper.Pour over vegetables.Mix well.Refrigerate at least 2 hours.Keeps ...
Combine sugar, salt and cornstarch and mix well.Add orange juice and butter.Cook in top of double boiler 5 minutes or until thick.Pour over heated drained beets. ...
Let cheese get to room temperature.Mix all ingredients and let set overnight in refrigerator. ...
Saute onion and garlic in oil.Add ground beef and brown. Add spaghetti sauce and oregano.Simmer 10 minutes.Spoon off fat.Add cayenne (red pepper).Take off burners and add cheeses. ...
Cook finely chopped onion and green pepper in butter until tender.Add tomato sauce, fresh or canned mushrooms, water, pepper, salt and garlic.Cover and simmer 20 minutes.Serve over fish and chicken. ...