s good for digestion.
Most chili recipes use coarsely ground beef
asty. With reduced fat baking recipes, smaller sizes muffins, biscuits and
hat on rampantscotland.com, most pie crust recipes are made with half
ecipe, but judging from other recipes, my guess is a 10
nd such individually.
2) Most recipes call for Clamato juice but
our of the largest and most perfect outside leaves; cut out
ou would enjoy.
Like most chili recipes, this one tastes better
bout 1 and 1/2 recipes for the dough for each
rim any silver skin. While most sausage recipes retain the fat, this
and), as needed (with most bread recipes the actual amount of flour
croutons. Serve.
**Most soup recipes start by chopping or mincing
eavy on top (to get most of the water out) for
Cover macaroni with water in a pot; bring to boil.
Cook until soft; drain.
In a large pot add macaroni, Velveeta cheese cut into cubes, sour cream, margarine, cream and water.
Simmer on low heat until thickens.
Remember it will thicken up even more as it cools down.
This is one of the most favorite recipes of the nieces and nephews.
She had to bring it to every family get-together.
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
Bring first four ingredients, juice, water, lemon juice and commercial jell to a rapid boil.
Add sugar all at once and return to a rapid boil again.
Although most jelly recipes say boil hard for 1 minute, she boils hers 10 minutes.
Stir once or twice during the boiling.
Skim foam off top.
Pour into hot sterilized jars. Seal with paraffin.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
his is one of my most favorite recipes!
Brown the beef in a 12 inch skillet along with your chopped onion. As soon as all the pink is gone pour the beef into a strainer and rinse with clear water.
Add beef and onion back to the pan with a little water to de-glaze (or wine). Add seasonings and cook until most of the water evaporates.
Continue with your recipe or cool, cover and refrigerate or freeze.
n the second day! Most cinnamon recipes I have tried promised to
ote: Many other stuffed peppers recipes instruct you to fry all