Mix oil, vinegar, sugar, salt and pepper until sugar is dissolved.Cover vegetables with liquid.Mix and refrigerate at least 2 days, stirring very gently once each day.Keeps very well. ...
Cook carrots in 1-inch salted water (1/2 teaspoon salt to 1 cup water) until crisp-tender, 8 to 10 minutes; drain.Add green peppers and onions.Heat remaining ingredients to boiling, stirring occasio ...
Drain beans, reserving 1/2 cup liquid.Fry bacon in skillet until crisp.Drain and crumble, reserving 1 tablespoon bacon drippings.Saute onion lightly in bacon drippings.Stir in cornstarch, dry mustar ...
Scrub unpeeled potatoes well.Cut each potato in half lengthwise.Then cut into even wedges.Boil potato wedges 5 minutes in salted water; drain; pat dry.Spread potatoes in a single layer on a lightly ...
Grind vegetables together and mix in remainder of ingredients. Cook on low heat 1 1/2 hours.Put in clean, hot, 1/2 pint jars. Seal.Hot water bath for 10 minutes. ...
In large skillet, brown strips of steak with onions.Stir in mix and 1 1/2 cups of water.Add 3 tablespoons soy sauce; stir until thickened.Cover and simmer.Add 2 large bell peppers cut into thin stri ...
Put in snapped beans.Bring to a boil.Simmer 20 minutes. Put in jars and seal.(Use the water to fill with beans in which they were cooked.) ...
Beat ingredients until smooth.Add margarine.Pour into prepared pie crust, unbaked.Bake at 350\u00b0 for 50 to 55 minutes. ...
Cook bacon; drain.Cook pepper and onion in bacon drippings. Add drained tomatoes.Chop and mix well.Simmer 5 minutes. Remove from heat and add beans, mayonnaise and seasonings.Blend thoroughly but do ...
Heat oven to 425\u00b0.Cut potatoes in half lengthwise.Cut each half into 4 wedges.In 3-quart saucepan, place potato wedges.Add enough water to cover.Bring to full boil and cook over medium heat unt ...