Mix all ingredients together.Add mayonnaise to your taste. Refrigerate at least 2 hours for flavors to enhance each other. ...
Saute onion in butter until soft, but not browned.Add rice and stir over moderate heat 3 or 4 minutes, until rice grains appear white and opaque.Add broth, water, salt, seasonings, celery and tomato ...
Saute onion in bacon grease until translucent.Add water, salt, pepper and marjoram.Bring to slow boil.Add cubed potato. Bring temperature back to slow boil.Cook potato slowly.Add corn and milk.Add b ...
Smother onions and celery in skillet with 1 stick oleo.Add liquid smoke, salt, pepper and all soups. Add 4 cups cooked rice and bake 30 minutes at 300\u00b0. ...
In 10-inch skillet over medium heat, in hot margarine, cook mushrooms and basil 3 minutes, stirring occasionally.Add broth and water; heat to boiling.Stir in rice; return to boiling. Reduce heat to ...
Heat salted water to a boil.Add broccoli.Cover and heat to boiling.Cook 10 to 12 minutes until stems are almost tender. Drain.Place broccoli in ungreased 1 1/2-quart casserole.Heat oven to 400\u00b0 ...
Whisk together flour, milk, sugar and eggs until smooth.Add corn and stir.Pour into a 9 x 13-inch baking dish that has been buttered and bake at 350\u00b0 for 45 minutes. ...
Chop peppers and onions.Mix all together.Put in large kettle.Cook about 25 minutes.Fill pint jars to one-inch of top seal.Put in water bath.When this boils, process 5 minutes. Makes 8 pints. ...
Combine ingredients and bake in slow oven at 325\u00b0 until firm in center, about 50 minutes. ...
Mix and put in casserole.Top with 1/4 cup cracker crumbs mixed with 1 1/2 tablespoons melted oleo or buttered bread crumbs. Bake 35 to 40 minutes at 350\u00b0. ...