Brown onion, green pepper, garlic, celery and ginger root in a little oil in 10-inch skillet.
Add undrained tomatoes, parsley flakes, bouillon and hot pepper sauce.
Simmer 10 minutes.
Add cornstarch moistened by 1 tablespoon cold water.
Cook until thickened and bubbly.
Cut fish into 1 inch or smaller pieces; add to sauce.
Simmer 5 minutes more until fish flakes.
Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired.
Mix dry ingredients into wet.
Roll 12 x 12-inches.
Cover with apples, spices and 1/4 cup sugar.
Roll up.
Cut 1-inch slices.
Put in 13 x 9 x 2-inch pan, cut side down.
Combine chicken, celery, eggs, pickles and salt. Moisten with mayo; serve on lettuce. Trim with egg slices, olives.
or serve on sandwich bread.
Stir together flour and salt.
Using a pastry
quare baking dish. Prepare noodles and set aside.
Meanwhile, brown
uice, parsley, oregano, salt, pepper, and garlic.
Stir in ground
Add remaining 2 tablespoons butter and the chicken breast halves to
Thoroughly cream shortening and sugar.
Add eggs and beat well.
Sift dry ingredients; add to creamed ingredients alternately with buttermilk.
Add nuts and fruits. (If you're using a stand mixer, go slowly; this will be hard on the motor.).
Drop by heaping teaspoons onto greased cookie sheet.
Bake at 375 about 10-12 minutes.
In a large bowl, combine cabbage, carrot, green pepper and onion or can use package of slaw mix purchased from store.
Grease the bottom and 1/2 inch up the
vegetables, onions, herb, garlic powder and black pepper.
Heat until
Mix egg, milk and oil.
Add flour, sugar, baking powder and salt.
Heat griddle.
Sprinkle a few drops of water on the griddle; if it jumps, the griddle is hot enough.
Measure 1/4 cup batter for each pancake.
When bubbles cover surface of pancake, turn over.
Makes 7 to 8 pancakes.
Heat olive oil over high heat and add garlic; saute for 30 seconds.
Add tomatoes, salt, and pepper.
Saute for another 30 seconds, stirring constantly.
Remove from heat.
Add cooked pasta and chopped basil.
Toss gently.
Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
Serve immediately and pass the last 2 oz. of grated parmesan.
In a large bowl, combine cabbage, carrot, green pepper and onion or can use package of slaw mix purchased from store.
Cook spinach and onion according to package directions.
Drain well, pressing out excess liquid.
In a bowl, combine eggs, cheeses, salad dressing, margarine and garlic powder.
Stir in spinach and muffin mix.
Cover and chill 1 hour or until easy to handle.
Shape into 1-inch balls.
Arrange on baking sheet.
Cover and chill until serving time.
(Or place in a freezer container; seal, label and freeze.)
asta to hot saucepan; cover and keep warm.
Meanwhile, in
arjoram or sage (if desired); and salt.
Make a well
axed or parchment paper. Grease and flour paper. Set aside.
o boil.
Add shrimp and bring BACK to boil.