50 degrees F.
Prepare a greased 13 x 9-inch
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
he butter and shallots into a pan and leave whilst the
Into a large, heavy-bottomed pan, mix
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Dice all of the ingredients into very small pieces.
Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime).
Add salt and pepper.
Chill and serve.
You can keep this in a Mason jar in the fridge for a long time.
The longer it sits, the hotter it gets.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
Heat a ridged griddle pan.
Lightly
nch skillet over medium heat for a minute or two to get
50 degrees and lightly spray a 13 x 9 baking dish
nd remove to a plate lined with a paper towel to
Hard boil eggs and peel.
Mix one egg, sausage and 1/4 c corn flake crumbs together.
Divide into 4 patties.
With hands, wrap a patty around each hard boiled egg.
Blend 2 more eggs and dip each molded egg into the blended eggs to coat.
Roll in cornflake crumbs.
Bake at 350 degrees for half an hour.
Serve hot or cold, sliced or quartered.
It is a nice appetizer or can be topped with soup or sauce for a brunch.
onge into the bottom of a large glass bowl. Spread the
Saute bacon and drain.
Add butter to pan and saute peppers, onions, ham and mushrooms.
Add flour, salt and pepper to taste. While mixing, gradually add 1 quart of milk until thickened and smooth.
Set aside.
Scramble eggs, milk (evaporated) and cheese; salt to taste.
Alternate layers:
2 of sauce, 2 of eggs.
Bake 1 hour at 300\u00b0.
This can be made a day ahead and cooked when needed. Delicious for a brunch.
FOR CREPES: Sift flour into med bowl & make a well in the
basil, salt and pepper. Check for seasoning and cover and refrigerate