Pour vodka into highball glass; add Worcestershire sauce, pepper, celery salt and Tabasco.
Fill glass with ice and fill with mix.
Squeeze a lime wedge and add to drink.
Mix well.
May add a stalk of celery with leaves on it.
Fill a large glass with ice. Pour in the rum, blue curacao, melon liqueur, sweet and sour mix, and apple juice. Stir to combine.
Mix all ingredients in plastic container and freeze.
Serve with equal parts mix and 7-Up.
All measurements are approximate.
Cut fruit into 1 inch chunks; lightly pack in a 2-cup measuring cup.
Add sweet&sour mix to the 2-cup level (the amount will vary according to how tightly the fruit is packed- somewhere between 1/2 to 3/4 cup).
Add Sugar/Splenda if desired- but we never do.
Put into blender and blenderize for 1 minute.
Add tequila and ice and blenderize for another minute.
Enjoy!
Melt 1/2 stick oleo in a 9 x 13-inch pan.
Mix together onion and potatoes and put in pan.
Heat mushroom soup and cheese.
Pour over potatoes and onion.
Top with corn flakes and drizzle with melted butter.
arge bowl, dissolve the yeast and sugar in warm water. Stir
ook exactly 12 minutes. Drain and cool under running cold water
>and chop those peppers. I don't
Preheat oven to 350\u00b0F; lightly grease/spray a 13x9-inch casserole dish.
Arrange the pierogies and cubed ham in the 13x9-inch dish.
In a bowl, stir together the chopped broccoli, minced onions, cheese soup, sour cream, milk, mustard, and salt and pepper (to taste).
Evenly spread over the pierogies and ham.
Bake at 350\u00b0F for 30-35 minutes or until bubbly and beginning to brown.
ingredients in a bowl and refrigerate.
Put the napa
ccording to package directions. Drain and cool.
Preheat oven to
tsp salt and 1/2 tsp
Place frozen pierogies in the crockpot.
In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
Pour onion and butter over pierogies; add salt and pepper.
Cook, on high, for 3 hours.
A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.
il the lentils in water and salt until tender, about 20
sp of salt, cornstach, and 1 T. of the oil.
Mix
Make a roux with 2 T. butter and 2 T. flour in a small
hicken to flour mixture (roux) and stir for 2 minutes.
ot, then reduce heat and keep at a bare simmer
Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar.
Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.
Cook the pierogies according to package directions.
Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble.
Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.