Bake potatoes until soft.Heat oven to 475\u00b0.Cut each potato lengthwise into halves.Scoop out potato, leaving 1/4-inch shell.Brush outsides and insides of potatoes with margarine. Place shells, c ...
Cook cabbage wedges in a heavy saucepan in a small amount of boiling, salted water for 10 minutes or until tender; drain. Arrange in a 9 x 13-inch baking dish.Saute green peppers and onions in butte ...
Cook meat and onion until lightly browned.Combine all ingredients in casserole.Bake at 325\u00b0 for 1 1/2 hours, or until brown. ...
Place beans in a Dutch oven; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes.Remove from heat; cover and let stand for 1 hour.Drain and discard liquid.Return beans to pan and set ...
Drain and rinse beans.Add chopped onions and peppers.Mix other ingredients in small bowl.Pour over beans.Refrigerate for at least 24 hours before serving, stirring 2 or 3 times daily. ...
Heat oil in a large skillet; add garlic, onion, green pepper and zucchini.Cook about 3 minutes until onion is tender, stirring frequently.Add eggplant, basil, oregano and pepper; cover and cook over ...
Cook potatoes; drain and mash.Add cream cheese, sour cream, milk and salt and pepper.Beat at medium speed until smooth. Spoon potato mixture into a greased 13 x 9 x 2-inch baking dish. Drizzle top w ...
Mix all ingredients.Put in greased cast-iron skillet.Bake at 350\u00b0 for 20 minutes or until done.You may add grated orange peel if desired. ...
Pour 2 cups sugar over grated cabbage and onion.Mix good and set aside.Mix salt, vinegar, celery seed and sugar with oil. Bring to a boil.Pour boiling mix over cabbage mixture. Refrigerate 12 hours. ...
Peel potatoes and finely grate into large bowl.Grate onion into same bowl.Beat in eggs.Stir in flour, salt and pepper. Heat about 1/4-inch oil in heavy skillet.Drop potato mixture by tablespoons int ...