Wash the peas and removes stems and strings. Chop them into 3 or 4 pieces and add to a large bowl.
Defrost the frozen peas and add those, as well.
Mince the red onion and herbs and add to the bowl, along with yogurt and salt and pepper, to taste.
Allow pea salad to chill for at least one hour before serving to allow flavors to marry. Just before serving, add bacon bits (if using).
Enjoy!
owl and add medallions, toss to coat medallions.
Add oil
cooking spices. If spices start to stick to pan, add some water
Preheat oven to 350 degrees.
Combine dry ingredients in medium sized mixing bowl. Combine wet ingredients in separate bowl, then stir together.
Spread in 9x9 pan and bake about 25 minutes or until light brown and tests clean with a toothpick.
To make it gluten free, substitute your favorite gf flour blend for the whole wheat flour and be sure to use gluten-free oats.
When I use the 9x9 pan, I cut it in half one way and quarters the other way to make 8 bars.
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Preheat oven to 350 degrees. Grease two round
ink, add onions and continue to saute until they are translucent
ime to prevent
1. Preheat waffle iron to desired temperature.
2. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.
3. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture, add applesauce; beat until blended.
4. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
To make the brown bean juice:
aspoons of citric acid stirring to dissolve.
Pour in one
Preheat oven to 350 degrees.
Heat 1
Use as little water as possible for potatoes not to stick. Mix all ingredients with potatoes and cook on top of the stove until done. Quick and easy to make.
Melt butter; pour in bottom of dish.
Add peaches.
Mix flour and sugar together.
Add milk to make paste of flour and sugar. Pour over peaches and butter.
Stir in flavoring.
Bake at 375\u00b0 for 30 to 40 minutes or until brown.
Serves 6.
Cook rice in water with salt.
Bring to boil and remove from heat.
Let set, covered, for 15 to 20 minutes.
Stir a few times. Saute chuck.
Drain excess fat and return to frypan.
Add salt and pepper.
Add onion and green pepper.
Mix.
Then add tomato soup and mix well.
Pour over rice (when done) in casserole dish. Blend well and serve with hot rolls or soft bread sticks.
Add ice water to beaten egg and vinegar to make 1/2 cup liquid. In a bowl of mixer, put all dry ingredients; mix together.
Add lard and mix on low speed.
Pour egg-vinegar mixture in slowly. When all mixed, divide into 4 balls and refrigerate.
Makes 4 pie crusts.
Dissolve yeast in water.
Add all other ingredients but flour. Stir.
Add enough flour to make dough stiff enough to handle. Roll out, cut with biscuit cutter, brush with melted butter and fold over like pocketbook rolls.
Brush again with butter.
Let rise in a warm place.
Bake at 425\u00b0 until done.
Preparation Time: 2 hours.
Pre-heat oven to 180C/350F/Gas mark 4.<
Boil sugar and vinegar together to make hot syrup.
Wash peppers and dry.
Remove seeds and cut in thin strips with scissors.
Scald in hot water a few seconds.
Drain and drop into ice water to crisp.
Drain.
Put in hot, sterilized jars and fill with hot syrup.
Seal immediately.
as been mixed with water to make 1 3/4 cups liquid