Mix vegetables together.Make marinade of sugar, vinegar, salt and oil; pour over vegetables.Refrigerate for 3 or 4 hours. Keeps 2 weeks refrigerated.Tastes best if made 2 or 3 days before serving. ...
Sift together the dry ingredients.Beat together the egg and milk and add to dry ingredients along with oil, stirring just enough to dampen.Fill greased muffin pans 2/3 full and bake at 400\u00b0 for ...
In skillet, cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender.Stir in rice, chopped tomatoes, salt, pepper and 2 cups water.Cook, covered, over low heat for ...
Chop seasonings. Fry sausage. Add livers and fry until done. Add seasonings to meat and cook for about 10 minutes. Add 1 cup of water and let boil. Add cooked rice. Add Accent, garlic salt and peppe ...
Preheat oven to 350\u00b0.On stove top, melt butter in casserole. Mix in creamed and plain corn, sour cream and Jiffy mix.Bake in 2-quart covered casserole (8 x 8-inch) for 1 1/2 hours covered and 3 ...
Combine broth, lentils, onion, uncooked rice, wine and seasonings.Stir 1/2 of cheese into lentil mixture.Turn into 1 1/2-quart ungreased casserole.Bake, covered, at 350\u00b0 for 1 1/2 to 2 hours, o ...
Mix vegetables together.Mix oil, sugar, salt and vinegar together and pour over vegetables.Best prepared 24 hours before serving. ...
Melt butter in pan.Add flour and blend well.Add milk slowly.Bring to a boil, stirring constantly.Add corn and sugar.Season to taste with salt and pepper.Add eggs.Mix thoroughly.Turn into greased bak ...
Saute pepper and onion until tender.Add beef; cook.Add tomato sauce and chili powder.(Needs to be extra spicy; rice will absorb hot taste.)Add rice and 1 to 1 1/2 cups water. Stir.Cover and cook for ...
Mix all ingredients together and bake at 360\u00b0 for 45 minutes in greased pan. ...