Place potatoes in Dutch oven and cover with water. Bring to boil, reduce heat and simmer for 20 minutes or until tender; drain. Cover and chill. Preheat oven to 350\u00b0. ...
Bake potatoes until tender and skins are very crisp, about 1 1/4 hours.Cut potatoes in half lengthwise and scoop out centers into bowl.Add butter and mash until smooth.Fold in cheese, sour cream, ch ...
Cook grits in salt water per package directions.Put 3/4 of margarine and cheese in grits.Let cool slightly.Add eggs and milk.Pour into buttered casserole and add rest of cheese. Sprinkle cornflakes ...
Shred cabbage.Sprinkle 1 1/4 teaspoons salt over top of cabbage.While cabbage wilts, mix in jar or shaker: sugar, mayonnaise, vinegar and milk.Stir cabbage and add dressing. ...
Mix first 6 ingredients and set aside.Take Wesson oil, vinegar and sugar; bring to a boil. Pour over cabbage mixture while hot.Cover and put in icebox. ...
Mix together chopped or shredded cabbage with salt.Let stand for 2 hours.Boil the sugar and vinegar and add to the cabbage. Then add the mustard seed, celery seed, green pepper and celery; mix well. ...
Slice unpeeled potatoes by hand or in food processor and place into a casserole dish sprayed with Pam, sprinkling seasoned salt as you go. Place pats of butter on top of potatoes and sprinkle with c ...
Mix all ingredients except green beans and bring to a boil. Drain 4 cans of beans, leaving liquid in 1 can.Heat all green beans.Pour dressing mixture over beans and let marinate overnight.Serve hot ...
In large skillet, cook meat in oil over medium heat until browned and liquid is absorbed.Add 3 cups water and bouillon. Stir together cornstarch, soy sauce and remaining water.Add to skillet and coo ...