Put all ingredients into a heavy 2-quart saucepan.Simmer, uncovered, for 1 1/2 to 2 hours, stirring occasionally until it is as thick as pudding.Scrape into jars; cool.Cover and refrigerate.Great fo ...
Cook grits according to directions on box.Add butter and cheese and stir until melted.Add eggs, beaten with the milk. Stir until well blended.Pour into a greased 9 x 13-inch casserole.Bake at 325\u0 ...
Wash and drain vegetables.Mix in a small bowl all other ingredients and pour over the beans.Let stand for 12 hours, stirring every 2 to 3 hours.Keep refrigerated. ...
Cook potatoes; peel and slice.Then add onions, salt, pepper and chopped eggs.Put in salad and add mayo.Chop 4 small dill pickles and add 1/4 cup of pickle juice; toss.Let stand 1 hour in refrigerato ...
Combine all ingredients and put into baking pan.Bake, covered, in slow oven (325\u00b0) for 3 hours, stirring occasionally. Uncover the last 30 minutes of cooking. ...
Mix the first 6 ingredients on low speed.Put in buttered dish. ...
Drain beans.Combine garlic, onion, celery, lemon juice, olive oil, mint or basil, tomatoes and salt and pepper in a plastic bowl with airtight top.Add beans and carefully stir with a wooden spoon so ...
Saute the potatoes in oil in large, nonstick skillet over medium heat, stirring often, until tender and lightly browned, about 10 minutes.Add the onions; saute 1 minute longer.Add cabbage, corned be ...
In a large nonstick skillet heat olive oil over medium-high heat until it shimmers.Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes.Turn once or twic ...
Take potatoes from freezer and spread in a 10 x 13-inch baking dish.Then melt margarine; add onion, sour cream and soup.Pour over potatoes, then put cheese on top.Cover with crumbled potato chips.Ba ...