Halve peppers lengthwise, removing stem ends, seeds and membranes.Immerse peppers into boiling water for three minutes. Sprinkle insides with salt.Invert on paper towels to drain well. ...
Cut unpared potatoes into 1/4-inch thick slices.Place overlapping slices in buttered 13 x 9-inch baking dish.Mix butter and oil.Brush slices with mixture.Put remaining over potatoes.Sprinkle with ga ...
Cook potatoes with skins on.When cooled, dice potatoes with skins into an 9 x 13 baking dish.Add cubed Velveeta and Cheddar cheese.(I like a lot of cheese.)You may use only one kind of cheese if pre ...
Shake all ingredients in plastic bag until potatoes are coated evenly.Place on shallow roasting pan.Stir occasionally until golden brown in a 450\u00b0 oven. ...
Mix finely grated cabbage, chopped green peppers, tomatoes and sweet relish in a large bowl. Heat vinegar, sugar, salt and pepper until sugar melts. Pour over cabbage mixture. Stir. Seal and refrige ...
Mash cooked potatoes.Add other ingredients and mash again. Store in a casserole covered with plastic wrap.Refrigerate or freeze.When ready to use, bake at 350\u00b0 for 30 minutes. ...
Saute onion in butter. Add cabbage and water. Cover pan. Cook until cabbage is tender-crisp. Add milk. Bring almost to boiling; remove from heat (may set pan over hot water). Add salt and pepper. Se ...
Cover slaw mixture with salt and let stand for 3 to 4 hours. Drain well.Pour vinegar, sugar and seeds over mixture.Mix well and freeze. ...
Mix all ingredients together well.Chill and serve.Serves 4 to 6. ...