Chop or grind peppers.Boil for 5 minutes.But do not scald onions.Add these after scalding; drain.Add vinegar and sugar and onions.Add salt.Boil for 1/2 hour, stirring once in a while.Seal in sterili ...
Grease a baking dish and place a row of potatoes in it and sprinkle with salt, pepper, flour and dot with butter.Add a row of onions and sprinkle again.Pour scalded milk over and last layer of potat ...
Stir soup until smooth.Add milk and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion, sauce and cheese. Dot with butter. Sprinkle with paprika.Cover. Bake at 375\u00b0 ...
Saute vegetables in margarine.Add remaining ingredients, except pork and beans, bacon and pepper.Cook on low 5 minutes. In a large mixing bowl, place pork and beans.Add vegetable mixture and mix tog ...
Heat oil and add beef until red color disappears.Add vegetables.Cook 3 to 5 minutes while stirring. ...
Mix the beans, brown sugar and catsup.Put the bacon across the top of the beans in a baking dish.Bake at 325\u00b0 until done. ...
Boil potatoes until tender.Drain and mash.Add cream cheese, salt and pepper, mixing well.Put in greased two-quart casserole.Top with pats of butter.Cover.Potatoes may be stored in refrigerator for s ...
Wash, drain and cut up beans.Pack beans, lengthwise, into jars, leaving 1/2-inch headspace.To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head dill.Combine remaining ingredients ...
Combine all ingredients in large bowl and refrigerate at least 24 hours before using.Keeps well in refrigerator for at least two weeks. ...
Cover and fry potatoes in small amount of Wesson oil until tender.Just before they start to brown, add the diced onion. Cover and leave covered for about 5 minutes.Then uncover;turn heat up to light ...