Finely dice onions, bell pepper and celery.
Saute in a small amount of oil until clear.
Drain well.
Brown ground beef, breaking up large chunks of meat.
Drain well.
Mix all ingredients in a large Dutch oven.
Simmer on low heat for as close to 10 hours as possible.
Before serving, remove garlic bulbs and bay leaves.
Serve over spaghetti noodles.
Sift together the flour, nutmeg, cinnamon, baking powder and sugar (as flour is usually measured in pounds, start with 8 cups and, depending on density and humidity, use up to 10 cups).
When thoroughly blended, add raisins and mix through the flour.
Mix water, sugar and Jell-O.
Bring to a boil over medium heat.
Remove from heat.
Let mixture cool completely.
Crumble cake into a large bowl.
Pour cooled Jell-O mixture over cake. Cover with frozen strawberries.
May add some fresh strawberries in season.
Cover top with Cool Whip.
May garnish top with whole berries.
Serves 8 to 10.
Cut head of cabbage into bite-size pieces.
Put into large pan of water; add salt if you like.
Bring to a boil.
Peel potatoes and dice them up and add to boiling cabbage.
When the potatoes are fork-tender, drain real well.
Add Velveeta, diced and mix until cheese is melted.
Wash zucchini and boil in lightly salted water about 10 minutes or just until barely tender.
Drain.
Cut off ends and slice in half lengthwise.
Arrange in buttered casserole.
Mix melted butter with cheeses, sour cream, salt, paprika and chives and pour over zucchini.
Spread bread crumbs evenly on top.
Dot with butter and sprinkle generously with grated Parmesan cheese.
Bake at 350\u00b0 about 45 minutes or until lightly brown and bubbly.
Boil 8
to 10 medium potatoes.
When cool, peel, slice or dice into a bowl.
Add salt, 2 teaspoons mustard, 1/2 of medium salad dressing jar, 1 teaspoon sugar and chopped or a pinch of dried onion (to taste).
Mix altogether.
Refrigerate.
Wipe mushrooms with a damp paper towel.
Carefully twist off stems from mushroom caps, leaving caps intact.
Chop stems very fine.
Place in a small mixing bowl with onion and butter.
Cook, uncovered, at High for 3 to 4 minutes or until onion is tender. Combine mushroom mixture with bread crumbs, hot pepper sauce and sherry; mix well.
Fill mushroom caps with this stuffing.
Place filled mushrooms in an 8-inch baking dish.
Cook, covered, on Bake for 4 minutes or until mushrooms are piping hot.
sh. Add the chicken and turn to coat. Marinate at room temperature
Melt chocolate and butter, stirring to blend, in top of double
ide up.
Add 8 to 10 cups of water.
Cover
riefly, about 1-2 minutes to awaken the flavors. Place the
f salted water to a boil (covered to speed things up
argarine, sugar and salt. Stir to combine. Remove from heat and
Wrap
precooked ham in foil.
Place in crock-pot.
Cover and cook on low for 6 to 12 hours.
If desired, sprinkle ham with liquid smoke before wrapping in foil.
nough remaining flour to make a soft dough.
Turn out onto
n the seasoned flour to coat, then turn to coat other side.
f remaining flour to form a stiff dough.
Turn out onto
oo big. No need to drain. Turn stove to low and let the
Put oil and meat in a large pan.
Cook over medium heat until meat is brown.
Add water and salt.
Turn heat to high and bring to boil.
Cover.
Turn heat to low.
Cook for 1 hour or until meat is tender.
Stir every 15 minutes.
Add vegetables and tomato juice.
Turn heat to medium.
Cook 20 minutes or until vegetables are tender.
Put 1 cup of water and 1/3 cup of flour into a pint jar.
Cover and shake well.
Add to stew.
Cook, stirring often until stew thickens.
Should take about 5 minutes.
ontainer (or anything big enough to fit one complete shelf of