Combine all ingredients in electric blender.Blend at high speed 30 seconds.Pour soup into medium size saucepan. Cook over moderate heat, stirring occasionally, until soup is heated through. Garnish ...
Take margarine, salt, brown sugar and water and combine in a large skillet and heat on low.Stir, then boil uncovered for 3 minutes.Reduce heat; add potatoes and pecans.Simmer uncovered for 5 minutes ...
Boil or bake potatoes; peel and mash well.Mix in butter. Sift flour, sugar, salt and baking powder; add to potatoes.Add milk.Dough should be moist, not sticky. ...
Wash beans;cover with2 quarts water and soak overnight. Cook slowly until tender.Drain.Place half the beans in an earthenware pot or casserole.Add half of the combined remaining ingredients, adding ...
Mix all ingredients.Make to your own consistency. Refrigerate.Will last or keep for 3 weeks.Use on barbecue sandwich or as side dish. ...
Shred cabbage.Melt butter in a large heavy skillet.Add cabbage.Cover and cook, stirring until tender.Add lemon juice, caraway seed, salt and pepper.Serves 6. ...
Blend first 6 ingredients in blender.Add oil, food coloring and celery seed slowly untilit thickens.Refrigerate up to 2 weeks. ...
Combine cabbage, 7/8 cup sugar and onion.Heat the remaining ingredients to boiling.Pour the hot mixture over the cabbage mixture and mix well.Store in fruit jars in the refrigerator. The slaw gets b ...
Soak the gelatin in the cold water. Separate the egg whites from the yolks.Combine the beaten egg yolks with the brown sugar, spices, milk and pumpkin and cook over boiling water until custardy.Diss ...
Mix all ingredients and pour into buttered casserole dish. Bake at 350\u00b0 for 45 minutes.Place marshmallows on top. ...