Scrub potatoes well.
Cut into wedges.
Dip wedges into the egg whites and place on a nonstick baking sheet sprayed with vegetable spray.
Season with salt or salt free seasoning.
Bake at 425\u00b0 for 25 minutes or until golden brown.
.While browning the ground beef, mix the dry ingredients. After beef is browned, drain off drippings, add seasoning mix and liquid ingredients. Simmer for 10 minutes, stirring often, til desired thickness, if necessary, add water.
1 8 oz can tomato sauce +1 to 2 tablespoons vinegar + 1 teaspoon sugar can be substituted for the salt-free ketchup.
he drained Quick Pickles and flour and shake
b>SALT TO THE BOILING WATER BEFORE ADDING PASTA (WHAT MAKES THIS RECIPE
easpoon (or a pinch) of salt, 2/3 cup powdered milk
inutes. Season to taste with salt if desired.
Serve hot
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
For each half gallon of pickles, use 3 to 4 tablespoons of sweetener, 1/2 teaspoon alum, 1 teaspoon salt and 1 tablespoon pickle spices.
uar gum, milk powder and salt.
Add the sugar.
Soak cucumbers in brine that will float an egg for 5 days. 2 cups of salt to 1 gallon of water.
Then drain and put into a clean churn or earthenware large jars and sprinkle over the top one tablespoonful of powdered alum to each gallon of cucumbers; cover with boiling water.
Let stand for 24 hours, then drain and reheat the solution and pour back on them for 24 hours.
Split the cucumbers as desired and cover with syrup.
To make 10 quarts of pickles:
Make a solution of 2 quarts of vinegar, 6 quarts water, 2 cups pickling salt.
Bring mixture to boiling point.
Pack pickles in quart jars.
Pour mixture over pickles very slowly.
Allow jars to stand until pickles turn color, 5 to 10 minutes.
Then pour off the solution from jars back into your kettle so you can use again for rest of pickles.
Always reheat to boiling point.
Have another kettle ready of the same solution.
Allow to boil, pour over pickles in jar, covering them well.
Sprinkle salt over pickles and onion and let stand for 3 hours. Stir once in awhile.
Dissolve sugar in vinegar and add celery seed.
Drain pickles and onion.
Pour vinegar mixture over pickles. Put in refrigerator over night.
Sprinkle salt on pickles, let stand 2 hours, then drain off. mix vinegar and sugar, boil 5 minutes,
let cool, when cool pour over pickles. Put in boxes.
Wash pickles and pack in jars.
Mix water, vinegar and salt; boil.
Pour over pickles in jars and seal.
A hot pepper may be added, if you like.
enerously with McCormick Grill Mates Salt-Free Steak Seasoning. Roast in 400
ater to cover. Season with salt, and bring to a boil
Put salt over pickles in the jar. Let stand for 3 or 4 hours. Shake and pour off water the salt makes. Add saccharin. Heat water and vinegar. Pour over pickles in the jar. Allow to sit in the refrigerator for 3 or 4 days. (Very good.)
Spray 9x11 pan with cooking spray.
Combine Sour Cream, Evaporated Milk and mustards in a medium sized bowl.
Season chicken with salt free seasoning and seasoned salt; dip chicken pieces in cream mixture.
Roll in cornflake crumbs.
Place chicken pieces in coated pan and sprinkle with thyme leaves, and drizzle with olive oil.
Bake for 15-20 minutes until juices run clear.
In a large skillet over medium heat, combine the fat free butter flavored granules and 1 cup chicken broth. Heat until boiling. Mix in the celery, onion and mushrooms. Slowly cook and stir 5 minutes, or until vegetables are soft.
Place the Italian-style bread crumbs and regular bread crumbs in a large bowl. Blend in the chicken broth mixture. Pour in remaining chicken broth and salt-free herb and spice blend. Mix thoroughly.
Stuff the Thanksgiving bird or bake in a cake pan at 350 degrees F (175 degrees C) for approximately 15 minutes.
ot, and add potatoes, chicken, salt, and pepper. Pour in 2