Combine ingredients; bring to boil, then simmer for 12 hours or until reduced by 3 inches.Remove bay leaves before processing. Process pints 55 minutes at 10 pounds pressure; quarts 65 minutes at 10 ...
In a cup, stir the mustard with the vinegar until dissolved. Let stand for at least 10 minutes.In a small saucepan, heat the oil over moderately low heat.Add the minced garlic, chili powder, oregano ...
Brown meat in olive oil.Add rest of ingredients and simmer, stirring occasionally, for 5 to 7 hours.Cool and remove bones. (Pork shoulder can be substituted for neck bones so you don't have to pick ...
Mix butter, celery, onion, spices, eggs and broth together. Add crumbs; stir to blend.Cook in slow cooker on high for 45 minutes.Reduce to low for 4 to 6 hours.Be sure to check after a couple of hou ...
Combine well.Pour over London broil.Marinate at least 4 hours, turning occasionally. ...
In a large bowl, combine flour, sugar and salt with pastry blender or 2 knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs.Combine water, vinegar and egg and beat w ...
Combine all ingredients in pan; bring to a boil.Boil gently 15 minutes to thicken.Use with spareribs. ...
Place all ingredients in a blender container.Cover and blend on high speed until completely mixed.Refrigerate in a tightly covered container up to 4 weeks.Serve on fruit or tossed salad. Makes 2 cup ...