ervings.
Farm Journal's Best Ever Recipes.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
lace. Taste of cake is best when stored for 4 weeks
our favorite pumpkin pie spice recipes and enjoy.
Mix the vegetables in a large pan (plastic is best). Pour 1 cup water over. Mix in the non-iodized salt. Cover and set aside overnight. Scald vegetables in brine and drain.
Heat vinegar to boiling. Blend dry ingredients except celery seed with the water. Add to vinegar. Cook till smooth and thick. Add celery seed. Add vegetables to sauce, and bring to a gentle boil for 20 minutes. Fill clean pint jars and seal. Process in canner for 15 minutes.
Make layers of tomatoes, peppers and onions, sprinkling salt sparingly between each individual layer.
Let sit overnight.
In morning, empty brine and add vinegar to cover tomato mixture. Place pickling spices in cheesecloth and add sugar.
Cook for 3 hours (high at first, then cut heat as mixture has to be stirred at times).
This mixture will make about 12 quarts or more.
In a bowl combine the ingredients. Some recipes online indicate to mix well while others stir the ingredients together in a \"swirly\" manner (think of a marbled cake). I'll let you decide that.
Serve at room temperature.
Use as a spread/dip with Turkish or Arabic bread, French bread, etc.
njoy.
Like most chili recipes, this one tastes better the
Chop tomatoes and onions.
Sprinkle with salt; let stand for 24 hours and drain.
Chop together peppers, and celery and add with sugar and vinegar to tomatoes and onions.
Tie spices in a bag and add to the ingredients; cook slowly until ingredients are tender, about 2 or 3 hours.
Remove the spice bag.
Place piccalilli in sterilized jars and seal.
Melt butter or margarine in skillet.
In bowl, mix together meat, egg, bread (softened in milk) and seasonings.
Shape in 1-inch balls and saute at medium heat until evenly browned on all sides.
t least 5 minutes. Pack piccalilli into hot, sterilized jars, filling
n many of my oatmeal recipes, I really like utilizing the
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
Combine all the vegetables and the salt; let stand overnight. In the morning, drain the vegetables, pressing out the juice.
Add the vinegar, sugar and the spices (tied in a bag); bring to a boil and simmer until the vegetables are clear and the syrup is thickened.
Discard the spice bag and seal the piccalilli in hot jars.
Makes 8 pints.
Brown onions and celery in pan (use oil).
Remove and add hamburger and sweet pepper.
Brown them, then put all ingredients together.
Add catsup.
Let cook through.
Add piccalilli, sugar, salt and pepper.
Simmer for about 15 to 20 minutes.