voiding spit rod.
CHUNKY CHOW-CHOW RELISH:
Cook cauliflower florets and
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
In bowl, stir together corn relish ingredients and mix thoroughly. Refrigerate
.
For the keto cranberry relish: Add all the ingredients to
Combine
cucumbers,
tomatoes,
cabbage
and salt.
Let stand 3 hours.
Drain as much juice as possible.
Add onions, vinegar, sugar, flour, mustard, hot peppers and turmeric.
Tie in a bag the pickling spice and black pepper.
Bring it all to a
hot
simmer. Pack
in
clean
jars and seal at once.
This relish compliments pork meat, hot dogs and hamburgers.
ac Style:\" If desired, this recipe can be used for larger
1 hour.
For the Chow-Chow (prepare 48 hours in advance
Grind cabbage, onions, green tomatoes, hot peppers and bell peppers in food grinder.
Add water and salt and let set overnight.
Squeeze out juice and rinse in cold water.
Add pickling spice, sugar, mustard seed and vinegar.
Cook until brown.
Keep canning jars and lids in hot water until ready to fill with Chow-Chow.
Put lids on tight.
Soak beans overnight.
Cook beans with relish and sausage for several hours over low heat, stirring occasionally until beans are tender.
Or cook all ingredients in pressure cooker 20 minutes.
Spread each piece of bread with approximately 2 tablespoons cream cheese, follow with the relish. Then on one slice of bread alternate the Jarlsberg and ham, top with sprouts (now is the time for sunflower seeds if you are using them) and the other slice of cream cheese and relish bread. Try not to \"mush\" it down.
This easily serves 2 for lunch.
It is sort of a copycat from the long gone Perfect Recipe at Stanford Shopping Center in Palo Alto, CA.
br>To make Chow Mein Sauce, place the Chow Mein Sauce ingredients
eat.
Place Fall River Chow Mein Noodles in the bottom
Freezing: Saute onion, celery, and poultry seasoning in butter.
Mix in the chicken and cream of mushroom soup.
Bag the mixture in a gallon bag.
Bag the cashews.
Bag the chow mein noodles.
Put all in a produce bag.
Preparation: Thaw.
Spray the bottom of a casserole pan with a non-stick spray.
Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
Top with chow mein noodles.
Bake in a 350\u00b0 oven for 30 minutes, or until bubbly.
Combine all relish ingredients and refrigerate until ready
Preheat oven to 350\u00b0F.
Brown the meat.
Saute veggies in the butter.
Mix all together and add the can of soup, water and 1 cup of chow mein noodles.
Put all in to a casserole dish (a deeper dish works better I have found).
sprinkle extra noodles on top.
Bake for 40-45 minutes.
Serve with rice, delicious!
Brown ground beef.
During this time, mix together the soups, then add the onion and celery, and add the chow mein noodles in a 2.5 quart dish.
Drain the gound beef when fully cooked, then combine the meat to the dish.
Bake at 375 degrees for 45 minutes, covered with foil.\r\n(This doubles very well! For the chow mein noodles, just use the full 12 oz. bag)
Boil chicken and cook until done.
Cube chicken when cool. Set aside.
In a medium skillet saute the butter, celery and onion.
Mix all the ingredients together and put in a 2-quart casserole dish; bake at 350\u00b0 for 30 minutes.
If you want a crunchier taste, put the chow mein noodles on top of ingredients 15 minutes before recipe is done, rather than adding to the rest of the ingredients.
Cook hamburger and drain, except for 2 tablespoons of drippings.
Put in casserole dish and add the remaining ingredients, except for the chow mein noodles.
Bake in a 350\u00b0 oven for 1 hour.
Take out and sprinkle chow mein noodles on top. Bake an additional 10 minutes, then serve.
Serves 6.