Cut off tops of peppers; remove seeds and membranes.Precook in boiling, salted water for 5 minutes; drain.(For crisper peppers, omit precooking).Generously sprinkle inside of peppers with salt.In sk ...
Mix ingredients.Bake at 350\u00b0 for 45 minutes.Very good. ...
Wash and julienne collard greens. Place in large saucepan. Season with salt and pepper.Add oil.Stir.Cook on low heat one hour or until tender.Add water if needed.Cut peppers in half.Remove seeds.Bla ...
Wash potatoes; do not peel.Cut potatoes into 1/2-inch slices.Arrange slices in a 10 x 6 x 2-inch baking dish or a 9-inch pie pan.Melt butter; stir in onion and dill weed, basil or thyme.Drizzle over ...
Mix with electric mixer to blend well.Chill.Prepare at least one day ahead to blend flavors.Will keep indefinitely in the refrigerator.Serve with raw vegetables. ...
Slice potatoes 1/4-inch thick and cook for 5 minutes.Drain and layer in baking dish.After layer of potatoes, layer with salt, pepper, margarine, bell pepper, onion and cheese.Do this until all potat ...
Prepare dried black beans as directed, set aside. Brown hot sausage and rinse with hot tap water to remove excess grease. Chop onion, carrots, celery with tops (I add green pepper), garlic and basil ...
Rinse kidney beans in cold water.Drain all beans.Combine all ingredients; let set overnight.Store in refrigerator in a covered container.Will keep 2 weeks or more. ...
Boil for 1 minute.Cool.Drain vegetable mixture and add vinegar mixture.Stir gently to mix.Ladle into freezer containers and freeze.Yield:1 1/2 to 2 quarts. ...
Saute onion and garlic in olive oil in skillet for 5 minutes. Add chicken.Saute until brown on all sides.Add basil, oregano, tomatoes, green peppers and salt and pepper to taste.Simmer, covered, for ...