Dip eggplant slices into egg; coat with crumbs. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as need ...
Cook beets until skins slip off easily.Put into cold water. Remove skins, tops and roots. ...
Blend all ingredients and place in freezer.Remove from freezer approximately 30 minutes to 1 hour before serving. ...
Cook small beets until tender.Cold dip and skip off skins. Cover with pickle syrup and simmer 15 minutes.Seal in clean jars. ...
Wash cucumbers; put into jars, adding a few dill stalks and 1 or 2 garlic buttons. ...
Combine all ingredients in a large container and cook until skins of tomatoes begin to break.Pack tomatoes into 10 sterilized hot quart jars or 20 pint jars.Seal. ...
Mix Cool Whip and yogurt.Pour into graham cracker shell. Chill one hour.Approximately 4 g fat per slice, or use light yogurt for less fat. ...
Mix all the ingredients together in bowl and add the milk to desired consistency.Pour into greased skillet and fry, flipping once until done. ...
In a saucepan, cook onion and pepper in margarine until limp. Add tomatoes, zucchini, corn, salt, sugar and pepper.Heat until vegetables are tender.Combine flour and milk until smooth.Stir into hot ...
Rinse and drain chickpeas and place in blender with remaining ingredients.Turn on blender and keep mixing mixture with fork until well blended.Don't get it caught!Garnish with olives and a little oi ...