Split chicken breasts, skin and remove bone.Melt butter in a large skillet over medium heat; add chicken.Cook, turning, about 10 minutes or until chicken is brown and tender.Remove chicken to ovenpr ...
Blend mustard and vinegar in bowl.Let stand covered at room temperature overnight.Beat egg with sugar, salt and mustard mixture in saucepan.Cook until thickened, stirring constantly. Cool.Blend in m ...
Bring all to a boil.Lower fire and simmer slowly, covered, about 20 minutes.Use big pot.Stir very often.Pour into hot jars.Makes 12 to 14 pints.Water bath 10 minutes if you plan to keep it more than ...
In a small bowl, combine all the ingredients and blend well. Cover and refrigerate until ready to serve. ...
Place rinsed cranberries in a large saucepan with remaining ingredients.Simmer over very low heat, just until cranberries pop open.Cool.Chill before serving.Makes 12 servings, 60 calories each. ...
Place onion soup mix on top of heavy-duty aluminum foil. (Piece big enough to cover roast well and fold at the ends to prevent juice from escaping.)Place roast on top of onion soup and cream of mush ...
Combine tomatoes, salt, black pepper, crushed red pepper, dried parsley, sweet basil, onion, and green pepper and simmer for 1 hour.In a small kettle, mix tomato paste and oil.Simmer until oil is ab ...