In large saucepan, combine oil and garlic.
Saute until brown. Add next 3 ingredients and simmer 1/2 hour (also basil, salt and pepper).
Add 1/2 hot water and beans; heat thoroughly.
Cook pasta; add just before serving.
Serve with crusty bread and garnish with Parmesan cheese.
In medium saucepan, cook rice according to package directions. Cool. Cover and refrigerate 3 to 4 cups cooked rice for quick day.
Stir vegetables, butter and parsley into remaining rice; heat through.
lt and pepper, and bring to just below a boil over
east 3 hours at room temperature.
Will keep for up to 4
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
Saute onion in oil. Add rice; stir constantly for 3 to 5 minutes. Add water, tomato, garlic powder and bouillon cubes (that have been dissolved in the water). Reduce heat and cover. Let simmer 15 minutes. Let set a few minutes before serving. Makes 3 to 4 (1 cup) servings.
Mix meat, 3 to 4 tablespoons flour and salt; shape into patties.
Roll each patty with rolling pin on floured board (about 1/4-inch thick).
Brown on both sides in shortening.
Remove meat and pour off all but 2 to 3 tablespoons fat in pan.
Add 1/4 cup flour and allow to brown.
Stir occasionally.
Add water and cook until thickened.
Layer meat and gravy in casserole dish.
Cover and bake at 350\u00b0 for 30 to 45 minutes.
Serves 5 or 6.
Place prepared shrimp in 2 quarts of rapidly boiling salted water; cook 4 to 6 minutes.
Drain and cool.
Cut each shrimp into 3 to 5 pieces, depending on original size.
Add other ingredients, mixing well.
Refrigerate 3 to 4 hours before serving.
Yield: 6 to 8 servings.
Select a 3 to 4 pound chuck roast 2 1/2 to 3 inches thick. Place
Cook meat with seasonings except salt and pepper in Dutch oven.
Bring to a boil, then cook on low heat 3 to 4 hours until done.
Add salt and pepper to taste during the last 30 minutes of cooking.
Place sliced green peppers on top of beef and steam until tender.
Remove meat from broth and cool.
Slice beef thin and return to broth.
Serve on Italian bread.
Stagger all of the ingredients into a large, covered, casserole.
Cover and bake in a slow oven at 225\u00b0 to 250\u00b0 for about 6 to 7 hours (test meat and vegetables for doneness).
Stir once after cooking 3 to 4 hours.
Makes 6 servings.
Shred crabmeat into thin strips 1/4 to 1/2-inch x 3 to 4-inches long.
Cook pasta and drain.
Add pasta to crabmeat, then add all other ingredients.
Chill for at least 1/2 hour before serving.
br>Add 3 to 4 tablespoons milk or enough to get dough to stay together
Arrange beef on bottom of greased crock-pot.
Wrap each boned chicken piece with a bacon strip and place on top of the dried beef.
Mix the soup and sour cream together.
Pour over chicken. Cover and cook on low for 7 to 9 hours or high for 3 to 4 hours. Serve over hot buttered noodles.
Makes 8 servings.
Cut chicken in strips; stir-fry in 1 to 2 tablespoons oil, until no longer pink.
Remove.
Stir-fry all vegetables 3 to 4 minutes, until just tender (crisp).
Add gravy, soy sauce and ginger, then add meat and heat.
Last, add the pineapple chunks. Serve over hot rice.
Serves 4.
In a large bowl, combine all ingredients.
Form into balls of desired size and place in casserole dish.
Cover with 3 to 4 cups of cream gravy and bake in 350\u00b0 oven for 40 minutes.
Saute onion in oil. Add rice; stir constantly for 3 to 5 minutes. Add water, tomato, garlic powder and bouillon cubes (that have been dissolved in the water). Reduce heat and cover. Let simmer 15 minutes. Let set a few minutes before serving. Makes 3 to 4 (1 cup) servings.
minute. Drain and allow to cool.
Cook the sausage
Melt butter in a saucepan on a gentle heat.
Toss the onions in it; cover and sweat until soft and completely cooked.
Wipe the mushrooms clean.
Chop very finely.
Add to the saucepan and cook for another 3 to 4 minutes.
Stir in the flour and cook for another 2 to 3 minutes.
Season with salt and pepper.
Then add chicken broth and milk gradually, stirring all the time.
Increase heat and bring to a boil.
Taste and add a touch of cream if necessary.
Chop and brown onion and green pepper in olive oil with garlic powder.
Simmer for 15 minutes.
Brown and drain 3 to 4 pounds of ground beef.
Add all remaining ingredients (except cheese), including onion and green pepper.
Cook until sauce becomes thick. Boil noodles in salted water for 10 minutes.
Add 2 tablespoons of oil.
Grease pans and alternate layers of noodles, sauce, then cheese.
Add more noodles, then sauce; top with cheese.
Bake at 375\u00b0 for 30 to 40 minutes, until bubbly and brown.