Brown meat on all sides in a little vegetable oil. Add onion and about 1 cup water. Cover; cook 45 minutes. Add sauerkraut and sugar. Cook 1/2 hour longer until meat is very tender. Boil small whole red-skinned potatoes and cook black-eyed peas for an All American New Year's dinner. Said to bring good luck for the whole year.
-cup water in the recipe for this purpose and didn
In a large punch bowl mix ginger ale and orange juice. Place sliced oranges on top of punch and arrange the cherries on top of the orange slices.
Partially fill some fancy glasses 2/3 full with sparkling water.
Top with fruit juice.
Garnish with lemon, lime or orange slices.
Serve.
Grate your Asaigo cheese.
Pour on a plate with a lip, both oils, Balsamic vinegar oil and EVOO.
Add Parmigiano cheese and grated Asaigo cheese. Mix with a fork. Apply to bread or crackers.
We had this last night for New Years Eve. Very light and different. Taken from a Wegmans' add with recipes.
gneer- mixed green salad.
Eve's Garden-\t salad.
Blend the thinking and the dreams.
Add the years and beat until creamy.
Sift persistence and ability together and add alternately with cooperation to the first mixture.
Add borrowing books, lectures, teachers, health and plans.
Fold in the years of youth, beaten stiff.
Bake in any moderately good college or university.
Time in college: four or more years, depending on how you like your finished product.
Temperature:
plenty hot. Servings will last for life.
Wash beans and cover with water.
Add 2 tablespoons salt and soak overnight.
Drain and add 2 quarts water, ham and onion. Boil slowly 2 to 3 hours.
Add tomatoes, garlic, juice of lemon, salt and pepper to taste and hot red pepper (optional).
Simmer another hour or so.
I served this on New Year's day with cornbread.
Serves a whole bunch.
Rinse the corned beef with cold water.
Place the corned beef in a very large pot.
Cover with cold water and bring to a boil.
Skim off any surface scum once it reaches a boil.
Add bay leaves, cover and simmer for two hours.
Add the potatoes and onions and cook for 20 minutes.
Add the carrots, turnips and parsnips and cook for 30 more minutes.
Meanwhile, put beets in a large pot of cold water and bring to a boil.
Add a large pinch of salt once boiling.
Reduce heat to a low simmer, half cover and continue cooking for ...
My recipe is for \"The Best of Life.\"
Begin by adding one \"new heart.\"
It works best if this is done before age 12.
Into the new heart blend in a daily chapter of God's word.
Stir frequently with prayer.
Pour a full cup of the Holy Spirit into the life each day, two cups if you like a smoother texture.
Add a large measure of God's love and a handful of grace until is smooth.
Allow to rise gently and serve yourself, family and world, a slice of the best of life!
Try this, it's joy unspeakable and full of glory.
djust the spices in this recipe.
Brown ground beef in large nonstick skillet; drain fat.*
Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.
o a boil.
Cut new potatoes in half. Place in
In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves.
Remove chicken and pat dry. Place chicken, breast side down, in casserole.
Cook, covered, in 100% power (High) for 10 minutes.
Turn chicken over.
If using new potatoes, put a strip around the centers.
Arrange potatoes, onions and carrots around chicken.
Cook, covered, on 50% power (Medium) 30 to 40 minutes or until done, sticks more easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once.
oom temperature before completing the recipe.
Or, you can refrigerate
Line up the above ingredients, in given order, in serving bowls on a counter or buffet table. Your guests take a plate and begin building their \"dinner\" using the rice as the base, sprinking on as much or little of each layer, finishing with a cherry on top! We were always encouraged to try every layer, leaving off no more than 2 in case there is something you are allergic to or just do not like. It is amazing how good this is and fun to make.
Place meat into a large pot, cover with cold water.
Cover pot, bring to boil.
Reduce heat and simmer for 2 1/2 hours.
Cut cabbage into 6 pieces and remove core.
Add all vegetables to meat.
Cook until meat and vegetables are tender, about 1 hour. Serve on large platter with meat, surrounded by vegetables.
Serve with either dinner rolls or hard rolls.
In a large roaster half full of water, bring the crab boil, lemon halves, Tabasco and salt to a boil.
Add the new potatoes and onions and boil until the potatoes are tender.
Add corn.
When corn is tender, add the shrimp.
The shrimp are ready when they turn pink.
This will take only a few minutes after the water has come to a full boil again.
Drain and serve.
Yields 10 servings. Preparation time is 45 minutes.
Parboil vegetables until tender and place all in 9 x 13-inch pan, lined with foil and enough extra to fold over top.
In Dutch oven, cover corned beef with water.
Add garlic and bay leaves.
Bring to boil; simmer, covered, 2 1/2 hours.
Remove meat.
Add potatoes, carrots and onions.
Cook, covered, 10 minutes; add cabbage.
Cook, covered, 15 to 20 minutes.
Add meat; heat through.
Drain meat and vegetables; season to taste.
Serves 8.