00b0F. Place lamb on top of vegetables and score at 1/3
Preheat oven to 425\u00b0F.
In a baking dish, toss together potatoes, sweet potato, zucchini, onions, pepper and olive oil. Season and bake for 15 mins.
Brush lamb with cranberry sauce and season to taste. Arrange on top of vegetables and bake for 20-25 mins, until lamb is cooked to your liking and vegetables are tender and golden.
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
ace 1/2 of vegetables in center of one sheet of Reynolds Wrap(R
put the same amount of ingredients listed above per pan
PREPARATION OF VEGETABLES:
A variety of vegetables can and should be used
Cook vegetables for 5 minutes and drain well.
Place vegetables in a 9 x 13 pan.
Mix remaining ingredients together and sprinkle over top of vegetables.
Bake at 350 for 25 minutes.
After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half of the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.
ix vegetables together. Lay in a nest about the size of the
Make a sauce by adding butter, flour and salt.
Add cheese and cook over slow heat until melted.
Pour
off liquid from can of vegetables and place in casserole dish.
Pour sauce over vegetables and bake 40 minutes in 375\u00b0 oven.
Spray a large frying pan with oil and about 2 tablespoons butter.
Sprinkle on bottom of pan salt, pepper and thyme. Sprinkle lightly each of the following layers of:
leftover meat, onion, potato and 1 or more kinds of vegetables.
Pour over can of V-8 or tomato sauce.
Bring to a boil; lower the flame.
Cover with lid and cook for about 10 minutes.
A salad goes well with the meal.
Preheat oven to 400\u00b0F Place the olive oil and seasoning salt in a large pyrex dish and heat in the oven for 5 minutes.
Select the types and amount of vegetables you wish to use, add or substituting those you prefer. Add the vegetables to the hot oil, tossing to coat.
Bake for approximately 45 minutes. After 1/2 hour, move the vegetables around in the oil. Continue cooking until the vegetables are tender.
Combine the dressing ingredients and pour over cooked vegetables then refrigerate.
In saucepan, combine chicken broth, onion, one of the vegetable and seasoning combos following.
Bring to a boil. Reduce heat, cover and simmer for the time indicated or until vegetables are tender (remove bay leaf if using broccoli).
Place 1/2 of vegetables in blender, cover and blend 30 to 60 seconds, until smooth.
Pour into bowl.
Repeat with remaining mixture and set all aside.
Slice onions, potatoes and squash and quarter cabbage.
On large double sheets of Reynolds Wrap, place vegetables.
Slice butter on top of vegetables and sprinkle with salt and pepper. Bake in oven at 350\u00b0 until tender or bake on grill while cooking out or place in hot coals of open fire.
Drain most of the liquid off the mixed vegetables.
Add cheese and mix well.
Pour in a casserole dish. Crumble 1 package Hi Ho crackers on top of vegetables.
Melt 1/2 stick butter and pour over the crackers.
Bake at 350\u00b0 for 30 minutes.
nd peas or your choice of vegetables.
(As an alteration, you
Wash vegetables.
Cut squash into 1-inch slices.
Cut onions and pepper into large slices.
If you use tomatoes, peel first. All vegetables should be in large slices to stay firm.
Pick a glass baking dish large enough to hold the amount of vegetables for the people you want to serve.
Toss vegetables with remaining ingredients, except onion rings.
Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
Saute the garlic and onions in 2 Tbsp oil in large skillet.
Add the carrots and bell peppers to the onions and stir.
Stir the diced zucchini into the skillet of vegetables.
Add the mint, dill and marjoram.
Gently stir in the beans and tomatoes.
Simmer for several minutes, stirring occasionally.
When the beans and vegetables are hot, add the orzo.
Season with salt and pepper to taste.
then set aside.
Prepare vegetables.
Peel carrots and parsnips
only add the slivers of garlic. Reserve the juices and