Combine first 4 ingredients.In saucepan, bring vinegar, sugar and salt to a boil.Pour over cabbage mixture.Place in airtight bowl.Will keep in refrigerator 3 to 4 weeks. ...
Have cabbage shredded coarsely to 5 or 6 cups full.Spread half in large buttered casserole or roasting pan.Heat oil in frypan and add beef, onion, rice, salt and pepper.Cook and stir together but do ...
In a large bowl, combine flour and sugar.Add potatoes, eggs, corn syrup, cinnamon, salt, oleo and milk.Beat well and pour into pie shell.Bake at 350\u00b0 for 55 to 60 minutes.Serves 8. ...
Cook bacon until crisp; remove from skillet, crumble and set aside.Saute onions in bacon drippings until tender; add beans, soup and bacon, mixing well.Spoon into greased 1 1/2-quart casserole dish. ...
Peel and slice potatoes.Cook until done.Drain.Put in casserole dish; add cream of celery soup, milk, cheese, sweet pepper and onion.Bake at 350\u00b0 for 30 minutes. ...
Mix together beef, rice, egg, onion, tomato sauce and salt and pepper to taste. Wash and clean peppers out. Fill peppers with mixture. Place in baking dish. Pour undiluted tomato soup over peppers. ...
Combine cabbage, carrots, sweet peppers and onions.Sprinkle with sugar.Combine remaining ingredients for dressing.Pour over slaw mixture and toss lightly.Cover and refrigerate 8 to 12 hours, tossing ...
In shallow 1 1/2-quart baking dish, combine potatoes, oil and pepper.Firmly press mixture across bottom of pan and up sides of dish to form a shell.Bake, uncovered, at 400\u00b0 for 15 minutes. In s ...
Melt butter.Saute onions and cabbage for 15 minutes. Sprinkle with flour.Add water gradually and heat to boiling. Add all other ingredients and simmer for 1 hour. ...
Drain pineapple and add enough water to juice to make 2 cups. Heat to a boil, add jello and dissolve well.Put in refrigerator until it starts to jell.Add salt, cheese, mayonnaise, pineapple and nuts ...