Seed and chop peppers.Blend peppers and 1/2 cup vinegar in blender. Add sugar and remainder of vinegar. Bring to a boil. When you cannot stir down the boil, remove from heat and let stand 5 minutes. ...
Steam cauliflower until done.Cut into small pieces and place in the bottom of a 2-quart casserole dish.Blend margarine with flour, milk, cheese and seasonings.Cook until thickened, stirring constant ...
Drain all beans.Combine with remaining ingredients and chill before serving. ...
Chop cabbage, pepper and onion.Put in large bowl and cover with sugar.Heat vinegar, oil, salt, mustard and celery seed to a boil.Pour over cabbage mixture.Pack in jars and chill.Keeps for 2 weeks. ...
Prepare vegetables and fruits.Place in a large bowl and toss with lemon, mayo and caraway seed.Chill and then serve. Yields 2 portions only. ...
Cook beans (1-inch pieces) in water for 10 minutes (canned beans need no precooking).Drain.Heat garlic in olive oil until brown, then discard.Add pimentos to oil; stir.Add parsley, salt and pepper.A ...
Heat 1 tablespoon olive oil in 10-inch skillet over medium-high heat.When oil is hot, add flank strips and stir-fry 1 1/2 to 2 minutes until lightly browned.(Meat will be rare.) With a slotted spoon ...
Pick over dried beans to remove stones and soak in cold water overnight or at least a few hours.This cuts cooking time.Drain and cover with fresh water.Add salt and dried onion and boil slowly (care ...
Cook green beans according to package directions. Add the soup and 1/2 can Durkee onions. Stir.Put remaining onions on top and bake in oven for 10 to 12 minutes at 350\u00b0. ...