Combine vinegar, water and sugar.Bring toa\tboil and simmer for 3 minutes.Cool slightly.Drain all canned vegetables andcombine with celery, onion andgreenpepper.Pour vinegar mixture over and refrige ...
Makes its own crust.Put in blender and mix on high for 5 seconds.Stir down and mix again for 5 seconds.Pour in pie plate and bake at 350\u00b0 for 50 minutes.Done when knife comes out clean. ...
In microwave saute onions and garlic in olive oil in 2 to 2 1/2-quart, covered casserole on High for 4 minutes.Add eggplant, pepper and zucchini.Cover and cook on High for 7 minutes, stirring once.A ...
Beat eggs.Add sugar, pumpkin and lemon juice; mix well. Sift together the flour, baking powder, cinnamon, ginger, salt and nutmeg.Fold into pumpkin mixture.Pour mixture into a greased 15 x 10 x 1-in ...
Layer vegetables in order given.Top with cheese, then bacon. Pour dressing over all.Chill 2 hours before serving.Keep refrigerated. ...
Melt the butter in a skillet.Add flour, salt, and dill. Stir to mix.Do not let this mixture brown. Stir in buttermilk and cook until mixture thickens slightly.Add the cooked potatoes and mix. Taste ...
Cook potatoes, covered, in boiling water for 10 to 12 minutes or until tender.Drain.Rinse with cold water.Drain again.In a large mixing bowl, stir together condensed soup, sour cream, cream cheese a ...
Wash dried beans and soak overnight. Place in large Dutch oven. Add 3 to 4 quarts water, ham, onion, beans, garlic and salt and pepper. Simmer slowly uncovered for 3 to 4 hours until beans are soft. ...
Combine the first 7 ingredients; beat just until smooth. Pour into crust. Bake at 425\u00b0 for 15 minutes. Reduce heat to 350\u00b0; bake 25 to 30 minutes longer or untila knife inserted near cente ...
Beat eggs and combine with pumpkin until well blended.Add sugar substitute; stir in milk and spices until thoroughly blended.Pour pumpkin mixture into an 8-inch pie pan.Bake at 350\u00b0 for 50 to 6 ...