Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion, carrots, red and green pepper and eggs and toss gently. Serve chilled or at room temperature.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks.
Pour dressing over salad and toss.
May sprinkle toasted sesame seed on top.
Cut and peel potatoes evenly.
Dice red and green pepper. Cook potatoes until done (10 to 15 minutes).
(Do not overcook.) Drain and plunge into ice water.
Add ingredients; refrigerate. Enjoy!
Serves 6.
Mix oil, vinegar, garlic, basil, parsley, salt, red and green pepper and Parmesan cheese in large bowl.
Mix pasta with fresh vegetables, cut into bite size.
Add cheese and pepperoni.
Stir in dressing.
Chop cabbage, red and green pepper and onions separately. Drain off all water.
Mix together. Add vinegar, sugar and salt. Boil for 15 minutes.
Put in jars and seal.
Makes 3 quarts.
ablespoon hot margarine, cook mushrooms and onion until vegetables are tender
Bring vinegar, water, pickling spices, vinegar and salt to a boil.
Put cucumbers in cold water for 2 hours, then slice in jars.
Do not peel.
Put sprig of dill in each, along with a slice of red and green pepper.
Pack cucumbers in jar.
Pour boiling mixture over cucumbers.
Seal and set jars in boiling water and let cool.
In a large skillet or Dutch oven, bring sausage and water to a boil.
Cover and simmer 5 minutes.
Drain.
Continue cooking over medium heat until sausage begins to brown.
Stir in onion and green pepper.
Saute until onion and pepper are crisp-tender.
Add tomatoes, tomato paste, mushrooms and basil.
Simmer 15 minutes to blend flavors.
auce, sweetener of your choice and red chili flakes to make the
lay a piece of fish and 1/4 lemon slices evenly
Mix the eggs, sour cream and oil with a whisk until
large pan or wok and set over a medium-high
mmediately; rinse with cold water and drain again.
In a
Slice about a pound of boneless pork loin into strips and stir-fry with vegetable oil, red and green pepper strips and crushed garlic.
Serve over hot, cooked rice with soy sauce or sweet and sour sauce.
Serves 4.
Combine red and green pepper, if desired, in pan and cook for 3-4 minutes or until tender.
Add meatballs (precooked, see recipe #196018), sauce, and all canned veggies to a large pot or in crockpot.
Cook on medium high heat for 30 minutes stirring often, (high crockpot) or until meatballs have warmed through.
Serve over steamed brown rice.
Enjoy!
In large bowl, stir together mayonnaise, soy sauce, ginger and pepper until smooth.
Add macaroni, chicken, water chestnuts, bamboo shoots, snow peas, green onions and red or green pepper. Toss well to coat.
Cover and refrigerate at least 2 hours or until well chilled.
Saute onion and red and green pepper in butter until soft (about 5 minutes).
Remove from heat.
Beat eggs and milk in large bowl until blended.
Add onion-pepper mixture, ham, corn, cheese, Worcestershire sauce and pepper; combine thoroughly.
Preheat oven to 350\u00b0.
cup water. Cover tightly and cook in 350\u00b0 oven
il.
Add the onion and saute until translucent.
Add
enter. Press together; seal perforations and form a circle one inch