Whisk together the mustard and oil in a small bowl.Slowly whisk in the vinegar and soy sauce, then the ginger and pepper. Store, covered, in refrigerator. ...
Soak raisins in water long enough to plump them.Drain.Mix bread, raisins and sugar.Add melted butter and mix.Combine slightly beaten egg and cream.Add to bread mixture.Bake in 1-quart casserole at 3 ...
Cook the giblets, heart and neck in approximately 2 quarts water with salt, pepper and poultry seasoning to taste.Cool and chop. Save liquid.Mix the onions and green pepper together with corn bread ...
Preheat the broiler to high.Place the fillets on a flat surface.Sprinkle with salt and pepper and brush with oil. Arrange the fillets on a baking sheet or dish.Blend the mayonnaise, mustard and pars ...
Position knife blade in food processor bowl; add cottage cheese and milk.Process about 45 seconds until smooth.Fold in yogurt and remaining ingredients.Cover and chill thoroughly. Serve with assorte ...
Combine and cook until thick and vegetables are tender, 1 to 3 hours.Put in hot, sterilized pint jars; seal and set aside to cool.Mark and store in dark place. ...
Trim off the stems and remove any limp leaves from the Brussels sprouts.Blanch the sprouts in boiling water to cover for 5 minutes.Drain and rinse under cold water to stop the cooking. ...
Mix together.Cover and let set in fridge overnight.Serve over tossed salad or with just lettuce. ...