Peel and cube eggplant.Put in a colander.Sprinkle with salt and stir lightly.Let stand for 30 to 40 minutes.Rinse eggplant with cold water and drain well.In a large skillet or cooking pot, saute oni ...
Boil sugar, water, lemon juice, salt and pepper until sugar is dissolved.Cool 20 minutes and pour over cabbage, carrots and celery.Store in refrigerator in covered bowl.Keeps crisp for several days. ...
Melt margarine, sour cream and cheddar cheese soup in a medium saucepan.Combine with cooked potatoes in crockpot.Heat on low for 1 hour.Top with chives and bacon bits. ...
Heat oven to 425\u00b0.In large bowl add the can of plum tomatoes.Squish it up.Dice the pepper and onion, then add to the tomatoes.Sprinkle in basil and salt to taste.Cut up all of the potatoes. ...
In 1 3/4-quart casserole, combine green pepper, onion and water.Cook covered 2 to 3 minutes until tender.Stir in milk, uncooked rice, soup, poultry seasoning and 1/4 cup cheese.Cover and cook 5 minu ...
Brown meat, onion and pepper.Shred cabbage into large pan. Add soup, tomatoes and Ro-Tel.Add salt and pepper.Mix all and cook 1 hour or longer. ...
Preheat oven to 350\u00b0.Lightly greased a 12-cup muffin tin. In a large mixing bowl, stir together sugar, salt, allspice, cinnamon, baking soda and flour. ...
Clean beans.Pinch ends, but leave long.Cook about 12 minutes until they are tender, but not overcooked.Drain. Refrigerate.Just before serving, pour dressing over the beans and onion.Add more salt if ...
Put the canned sweet potatoes in a buttered casserole.Take the liquid, add juice or water.Add remaining ingredients.Cook until clear and pour over potatoes.Bake in oven until heated through. ...
Boil potatoes with bay leaf with skins on until tender; set aside until cool and peel and shred. ...