*Place vermicelli in plastic bag and with rolling pin, crush to about the size of rice.
Heat oil in large skillet over medium heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Preparation time:
20 minutes.
Makes 4 servings.
Brown meat in large skillet; season to taste.
Combine jelly, cornstarch and mustard; add to meat.
Add vegetables.
Cover and simmer for 5 to 7 minutes, stirring frequently.
Makes 4 servings.
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In a large skillet, brown meat in oil.
Season meat to taste. Combine jelly, cornstarch and mustard.
Add to meat.
Add vegetables.
Cover.
Simmer 5 to 7 minutes until vegetables are crisp-tender, stirring frequently.
Serve over hot rice, if desired.
Yields 4 to 5 servings.
*Tip:
If currant jelly is not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted.
Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
Add the pureed tomatoes and cook till heated through.
Cook the pasta while the soup is heating, according to the package directions.
Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
Sprinkle the cheese and parsley on top of the soup.
he milky residue behind.
Recipe can be halved or doubled
It is not necessary to saute any item in this recipe.
Combine the tomatoes, chicken broth, celery, onions, oregano, rosemary, bay leaves, basil, garlic, black pepper, salt and olive oil. Bring all ingredients to a boil for 2 to 4 hours. Thicken with the dissolved cornstarch.
Serve over pasta of your choice.
Top with grated Parmesan cheese.
You can also add meat or sausage of your choice to the sauce. This sauce can be bottled and frozen for later use.
Serves 8 to 10 persons.
o go! Use in any recipe calling for sourdough starter. To
Open the can of Nina San Marzano tomatoes, being very careful
Heat oil in large skillet over medium-high heat.
Add beef; cook and stir until no longer pink.
In small bowl, combine jelly, cornstarch and mustard; blend well.
Add jelly mixture and frozen vegetables to meat.
Cover and simmer 5 to 7 minutes, until vegetables are crisp-tender, stirring frequently.
Serve over rice, if desired.
Makes 4 servings.
/4 stated in this recipe.
Garnish with chopped
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a very large pot or Dutch oven, heat olive oil.
Saute all the vegetables for 4 or 5 minutes.
Add spices and rest of ingredients.
Also, add in white wine sauce from cooking seafood after veggies have been sauteed.
Cover and simmer over very low heat for 3 hours.
Do not boil.
During simmering, taste and add more spices to taste.
The more, the better.
The sauce should be very thick.
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes.
See chart if microwave is less than 200 watts.
Remove and stir until creamy.
Add vanilla, salt and walnuts; stir.
Place in pan lined with wax paper and refrigerate until hard.
Store at room temperature.