op bag, add the drained Quick Pickles and flour and shake
nd adjust seasonings as desired. Borscht sauce may be served hot
Chill bottle of Borscht.
Open and pour yourself a refreshing summer drink! ~OR~.
Cook potatoes in boiling water til just fork tender.
Drain, and place while hot into soup bowl and pour cold Borscht over, spoon out some of the chopped beets that are in the bottle and add to soup. Some pepper and that's it!
If you wish, a small dollop of sour cream can be added. You can also prepare the Borscht beforehand by whipping one cup of Borscht liquid with the sour cream and returning this to bottle and shake to blend.
iquyid from the jar of borscht into a blender with 1
Drain borscht through a strainer and reserve the solids and the liquids.
Heat 2 cups of the liquid and dissolve the jello in it.
Chill this for 2 hours until slightly thickened.
Beat in the sour cream and add the solids (shredded beets).
Put into a jello mold and chill until hardened and ready to serve.
ach bun with Quick icing. 12 buns.
Quick Icing, blend 1
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
emove from heat. Do a quick pressure release per your pressure
Mix peaches and almonds and cover with a standard recipe of meringue and bake at 325\u00b0 until lightly browned.
Cool before serving.
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
inutes on high speed. Add quick oats and coconut. Mix for
Mix all of the ingredients.
Marinate in the refrigerator for 24 hours.
Transfer to a fondue pot and serve bubbling.
Recipe will feed several.
In a large saucepan, combine onions, green peppers and 1/4 cup water.
Bring mixture to boiling, then reduce heat.
Cover and simmer for 3 to 5 minutes or until vegetables are tender.
inutes before serving.
This recipe makes a lot!
Could
Boil water, then add quick oats.
Let cool 20 minutes.
Do not cook it!
Cream butter; add brown and white sugars.
Add eggs. Sift flour, soda and cinnamon together, then add flour and oat mixture together.
Mix well.
Bake in 9 x 13-inch greased pan at 350\u00b0 for 25 to 30 minutes.
overed in fridge overnight.
(Quick soak: Boil for 3 minutes
t as directed in the recipe.
Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
br>For herb and cheese quick bread, heat olive oil in
rown.
Serve immediately w/ Quick Strawberry-Peach Sauce.