Heat the oil in medium pot.
Add diced onion and saute until golden.
Fill two thirds of the pot with water. (6-8 cups of water).
Add condiments: salt, pepper, dry parsley, veggie mix.
Add sliced carrots, diced celery root, red bell pepper and peas.
Let it boil until all veggies are tender. (about half an hour).
Add chopped tomatoes, sliced garlic and celery leaves.
Let it boil for another 5 minutes.
Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).
ombine the pumpkin, vanilla, and cold brew, whisking to combine. Set
Bake as directed in individual recipes.
emperature!
Use the leftovers for BBQ, hot roast beef sandwiches
Sift flour into mixing bowl.
Cut shortening into flour with a pastry blender until shortening particles are the size of a pea. Add cold water gradually, tossing dough lightly with a fork to mix.
Do not overmix as dough will become tough.
Roll dough with 1 tablespoon of flour until dough is 2 inches larger than inverted pie pan.
Ease dough into 9-inch pie pan and flute edges.
Follow pie recipes for baking directions.
Put first 4 ingredients in a blender container; cover and run on speed 5 (or start on low, then move to high) until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Spread mixture 1/8 inch thick; roll each slice as for jelly roll.
Wrap in waxed paper slices. Place slices on small crackers to serve.
Makes 15 to 20 appetizers.
In large bowl combine eggs, soup and cheese spread.
Stir in spinach, water chestnuts and green onions; mix well.
Unroll crescent rolls, but do not separate.
Press into bottom of 13 x 9-inch greased baking pan.
Gently press seams together.
Spread spinach mixture over dough.
Top with pimento.
Bake at 350\u00b0 for 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Cut into 1 1/2-inch pieces. Serve hot.
Makes 40 appetizers.
nto frying oil.
Fry for 2-3 minutes or until
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Cook asparagus as directed.
Make a dressing by mixing wine, oil and herbs.
Marinate cooked asparagus in the dressing, in the refrigerator, for at least 1 hour.
Roll each asparagus spear in a slice of ham.
Arrange on a serving plate to serve cold, or heat in a 350\u00b0 oven for 15 minutes and serve warm.
Makes 40 servings.
You will need 1 purchased 10-inch styrofoam cone and toothpicks to assemble appetizers.
Cover meat with cold water in Dutch oven.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
ntil golden. Serve warm or cold as an appetizer or snack.
/2\" (use remaining melon for another recipe).
Place melon
Pour cold water into blender.
Add
b>for a little under a minute to evenly distribute.
Cut cold
Put first 4 ingredients in blender; run until smooth.
Spread mixture 1/8-inch thick on ham slices; roll each slice as for jelly roll.
Wrap in waxed paper.
Chill an hour or two and slice in 1/4-inch slices.
Place slices on small crackers to serve.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!