Combine rice from box, beef, egg, onion, salt, pepper, marjoram, and 1/2 c. tomato juice.Mix lightly and shape into 18 balls, place in skillet and cook.Add sugar to the remaining tomato juice and po ...
Melt margarine in pan, add milk, syrup and sugar.Cook on medium heat stirring constantly until soft balls form in cold water (about 5 minutes after it starts to boil).Remove from heat, stir in 7 oz. ...
Put all ingredients into 3-quart pot.Bring to a boil.Cover and simmer 14 minutes.Turn off heat and let stand 5 to 10 minutes.Serve hot.Serves 4 to 6 minutes. ...
Brown meat and onion together; drain off fat.Stir in tomatoes, enchilada sauce, cumin, 1/4 tsp. salt and pepper. Bring to boiling; reduce heat.Cover and simmer 5 minutes.Pour half of the meat sauce ...
In skillet heat butter and brown celery and onions.Add beef and rice and brown.In buttered casserole, combine soup, water, soy sauce and pepper.Add onions, beef and rice.Lightly stir in mushrooms an ...
Brown meat.Add onion and garlic.Combine all remaining chili ingredients to undrained beans.Stir into beef mixture. Simmer 30 minutes.Salt and adjust amount of water.Makes enough for 10 to 15 people. ...
Beat the cake mix, 1 egg and butter together.Stir in pecans. Press on bottom of a 13 x 9-inch pan. ...
Cook the persimmon pulp slowly with a little water, stirring often. Cook together until thick and brown.Put in hot sterilized jars and seal.Yields nine 1/2 pints. ...
Cook and scramble eggs until thick, but not solid.Add cheese and cook 1 to 2 more minutes or until mixture holds together. ...
Combine cucumbers, peppers, onion and salt; let stand overnight.Cover with weighted lid to keep vegetables under brine. Next morning drain well.Make syrup of sugar, vinegar, mustard, turmeric and mu ...