Cook together water and sugar until it spins thread.Remove from heat and add vinegar, onion juice or grated onion, salt and celery seed.This dressing will keep a month or more in the refrigerator.To ...
Place all ingredients in a pan and bring to a boil.Let simmer 30 minutes.Enough for 4 whole chickens or 8 halves. ...
Heat milk.In separate pan, melt 3 tablespoons butter then add flour and garlic powder.Mix well.Add heated milk; whip until lumps are mostly gone.Simmer 3 minutes until thickened, stir occasionally.A ...
Cut chicken into serving size pieces.Dip into eggs; coat with crumbs.Heat butter in skillet.Cook chicken over medium heat until brown.Stir in tomato sauce and basil.Reduce heat; cover and cook over ...
Chop green pepper and onion into small pieces and put in frypan with 1/4 stick oleo for saute.Put tomatoes and paste (with 1 can water to paste) in large pot and heat.Add salt and pepper to tomato m ...
In a medium bowl, combine sugar, mustard, salt, vinegar and onion juice. Beat in oil until thick and smooth. Stir in poppy seed. ...
In a medium bowl, stir together the buttermilk, yogurt, dill, cider vinegar and honey.Add remaining ingredients; stir until blended.Chill. ...
Combine milk and mustard.Set aside.Combine bread crumbs and spices on wax paper.Set aside.Rinse chicken breasts and dry.Dip into milk/ mustard mixture, allowing excess to drip off. Roll in bread cru ...
Combine tomatoes, celery, onions, pepper and salt.Let stand overnight.Drain in colander, but do not press.Place vegetable mixture in large kettle.Add sugar, brown sugar, pepper and spices (tied in a ...
Put into an electric blender.Blend for 20 seconds.Chill and pour over salad. ...