Cut tomatoes in 1/4-inch slices.Sprinkle with salt and pepper and dredge in cornmeal.Heat oil in heavy skillet and fry tomatoes over medium heat until browned, turning once. ...
Place cucumbers, onions, pepper and salt in large glass bowl. Refrigerate for 2 hours (do not drain). ...
Bring the water and salt to a boil, then let cool.Add the vinegar, garlic, dill and grape leaves.Put in large jar (I use gallon jar and medium size pickles).Wash and clean cucumbers. Place everythin ...
Combine sugar and cornstarch.Add cider vinegar and water; boil for 5 minutes.Add beets and simmer for 1/2 hour.Add butter and season with salt and pepper. ...
Place small cucumbers in sterile quart jars.Bring ingredients to boil and pour over pickles and let set 10 minutes.Pour off and bring back to boil.Put sprig of dill on top of pickles.Pour brine over ...
Melt margarine in 9 x 15-inch pan.Pour berries over margarine.Sprinkle 1/2 cup sugar over berries.Mix flour, baking powder, 1 1/4 cups sugar, milk and salt together and pour over berries.Bake at 350 ...
Bring water to boil and add lentils, cover and simmer 30 minutes or until tender and drain.Cook ground chuck, onion and garlic until browned.Combine meat mixture, lentils, tomatoes, chili powder, or ...
Pack cucumbers in jars.Heat water, salt and vinegar to boiling.Add 1 teaspoon dill seed, 1 teaspoon of mustard seed and 1 clove garlic to each jar of cucumbers.Pour boiling mixture over cucumbers an ...
Drain beets, reserve the liquid.Cut beets into bite-sized pieces.In a medium saucepan, mix the sugar, cornstarch, cloves, vinegar and beet juice.Bring to a boil, boiling for 1 minute. Add beets and ...