ool completely.
For the Harvest Apple Salsa-------------.
Combine all
Peel vegetables; cut into large (1-inch) chunks.
Combine vegetables in a 2-quart baking dish.
Drizzle melted butter over vegetables; toss to coat.
Sprinkle the Harvest Herb Blend and salt evenly over vegetables; toss to evenly distribute spice mixture.
Cover and bake at 350\u00b0 for 60 to 70 minutes or until tender.
Makes 4 servings.
Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
Add all other ingredients and simmer another hour.
Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
Other spices that can be added: savory, garlic and tarragon.
ecuring a cranberry for each American, a dried apricot for each
Brown hamburger meat and diced onion; drain off fat.
Add tomato soup (do not add water).
Break up American cheese over top.
Sprinkle Parmesan cheese, salt and pepper to taste.
When sauce starts to bubble, stir in the cheese.
In a separate pan, bring water to boil.
Add egg noodles; cook until tender.
Drain and pour noodles into meat sauce; mix together.
Alternate cooked noodles, Swiss cheese, cottage cheese, American cheese and meat sauce in a dish.
Bake at 350\u00b0 for 20 to 30 minutes.
acon with a slice of American cheese.
Bake in the
In frypan, saute onions in oleo.
Boil lasagna noodles according to package directions.
Boil potatoes and mash them (don't add milk).
Add American cheese and 1/4 of the onions.
Mix well.
Prepare lasagna noodles according to package.
Brown ground beef; add diced onion and green pepper to meat.
Heat tomato sauce and spaghetti sauce in a saucepan.
Add meat mixture.
Simmer while noodles cook.
In a 9 x 13-inch pan or casserole dish, layer noodles, sauce mixture and American cheese, broken into 1/2-inch strips and Parmesan cheese.
Top this with another layer of noodles, meat and cheese.
Bake at 350\u00b0 for about 15 minutes until cheese bubbles.
Cook an stir onion in butter in 3-quart saucepan on medium-high heat until tender.
Add potatoes, water, celery and seasonings.
Bring to a boil.
Reduce heat; cover.
Simmer 15 minutes or until vegetables are tender.
Gradually add small amount of milk to flour, stirring until well blended.
Gradually add flour mixture to hot vegetables, stirring constantly.
Stir in remaining milk and sausage; cook, stirring constantly, until mixture boils and thickens.
Add american cheese; stir until melted.
op with barbecue sauce and American cheese. Continue baking until sauce
Mix Ground Turkey, onion powder, garlic salt and B.B.Q. sauce in large bowl.
Shape into 4 patties and and put in fridge covered for 1 hour. (this helps hold the patties together when grilling).
brush burgers with a little olive oil before placing on grill.
Place patties on grill or B.B.Q. over medium coals.
Grill 7 to 9 minutes on each side or until cooked medium well.
Top each patty with American slices & continue grilling until melted. Fill buns with the works and turkey burgers.
erve on the skewer with American mustard and tomato ketchup.
eeds:Promise of a future harvest,one will reap only if
ame used for ANY central American tamale wrapped in a banana
Crumble turkey into a 4-5 qt.
pan and add onion, oregano and herb seasoning; cook over medium heat, stirring often, until turkey is no longer pink and onion is soft but not browned, about 5 minutes.
Stir in tomatoes, carrots, potato, broth, tomato juice, wine and Worcestershire.
Increase heat to medium-high and bring to a boil; reduce heat, cover and boil gently for 20 minutes.
Add pasta, cover and cook for 5 minutes.
Add zucchini and boil gently, uncovered, until pasta is tender to bite, about 8-10 minutes depending on what ...
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Heat oven to 350\u00b0.
In 3-quart saucepan bring water to a boil. Add peppers; return water to boil.
Cook peppers in boiling water 5 minutes; drain.
In 10-inch skillet, melt 2 tablespoons butter and add onion.
Cook over medium heat, stirring occasionally until tender (3 to 4 minutes).
Stir in tomato, corn, salt and basil. Cook until heated through (3 to 5 minutes).
Stir in cheese.
Place peppers in 9-inch square baking pan.
Fill each pepper with about 1/2 cup vegetable mixture.
Place beans in dish; top with ham or chicken.
In saucepan, combine soup, milk and cheese and pepper to taste.
Cook over medium heat until thick; pour over casserole.
Bake at 350\u00b0 for 20 to 25 minutes.
Heat oven.
Combine chuck, onions, tomatoes, Worcestershire and salt.
Put into 1-inch layers in a 3-quart casserole.
Place in layers the potatoes, flour, corn, lima beans and green pepper. Bake at 375\u00b0, covered, 45 minutes, then sprinkle with cheese. Bake, uncovered, 30 minutes longer or until vegetables are tender.