Cook potatoes until tender.Let cool and peel.Mash with fork.Sift 2 cups of the sugar in bowl.Add small amount of potatoes and mix with fork until moist.Add extract.Alternate sugar and potato (using ...
Cover potatoes with cold, salted water and bring to a boil; reduce heat and simmer about 12 minutes.Don't overcook. Meanwhile, in a small saucepan, melt butter and olive oil along with garlic, lime ...
Drain juice from beans and combine with pepper and onion.Add remaining ingredients and toss. Chill well before serving. ...
In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.Add the spices and salt.Beat until well mixed.Stir in graham cracker crumbs. Pour into a 9 in ...
Drain all beans well.Heat sugar and vinegar until sugar is dissolved.Add salt, oil and green onions.(I use dry onions.) Pour over drained beans and marinate for 24 hours. ...
Mix well. Let set overnight. Serve on gingersnaps. ...
Cut a thin slice from the top of each potato.Then scoop out the pulp; reserve the shell and pulp for later use.Saute in butter the onions, garlic, parsley and shrimp, just a minute or two.Mix butter ...
Cream the potatoes, adding cream cheese, sour cream and garlic salt.Put in deep dish and add a dash or two of paprika and butter on top.Bake in a 350\u00b0 oven about 30 minutes. ...
Pick beans and wash well.Soak overnight in water to cover. Next morning, add all ingredients (do not drain off water).Boil until skin will curl on beans when removed from liquid (about 30 minutes).P ...
Heat oven to 425\u00b0.Prepare pie crust for filled 1-crust pie. Fluteedges1/2-inch above rim.Mix flour, eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk. Pour intopiecrust l ...