arge skillet saute onions in vegetable oil until tender.
Add
ery small pieces, placing each vegetable in a separate bowl or
he \"potjiekos mixture\" or mixed vegetable pillow pack usually consists of
ake as normal.
For dinner rolls.
Mix in bread
eartland Cooking Casseroles Traditional American Recipes.
heat 3 tablespoons of the vegetable oil. Add the brisket and
Dice all vegetables into bite size pieces.
Heat olive oil in a large skillet on medium high heat. Saute vegetables in oil till lightly browned, transfer browned vegetables to large crock pot.
Pour the broth and diced tomatoes over vegetables. Salt to taste.
Cook on high for 5 hours or until vegetables are tender.
Serve with whole wheat dinner rolls.
Bake dinner rolls flat on jelly roll pan.
Mix the cream cheese, Miracle Whip and Ranch dressing.
Spread on dinner rolls. Top with broccoli, cauliflower, carrots and peppers.
Refrigerate for 2 hours.
Heat 1 tablespoon vegetable oil in large skillet or wok.
Add chicken, cut into thin strips.
Stir in Hidden Valley original Ranch salad dressing.
Mix to coat chicken.
Add thawed vegetable medley and 2 tablespoons water.
Stir-fry about 2 minutes.
Makes 4 servings.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
low speed. Add butter and vegetable shortening; continue beating at slow
br>Place dough in a vegetable spray coated bowl; turn greased
ach of 6 large warm dinner plate and nestle the pork
part).
For the Hobo Dinner Potatoes:
In a small
Press out cans of dinner rolls on ungreased jelly roll pan. Bake until golden brown.
Top with sour cream dip and fresh vegetables.
Spread dinner roll dough onto pizza pan.
Bake as directed on package; let it cool.
Mix the cream cheese, sour cream, mayonnaise and Ranch mix in bowl.
Spread mixture onto crust. Cover mixture with tomatoes, broccoli, carrots, onions, cucumbers and green peppers.
Top off with Cheddar cheese.
Unfold dinner rolls and fit to cover a large ungreased cookie sheet, overlapping and sealing the edges to make 1 large square. Bake 7 minutes at 400\u00b0.
Cool.
Combine remaining ingredients. Spread on cooled crust.
Top with finely chopped vegetables, about 3 cups:
carrots, radishes, peppers, cauliflower or any veggie that is colorful.
Flatten dinner rolls out on cookie sheet.
Put creases together. Bake according to directions until brown. Cool for 20 minutes.
Saute green pepper, onion and zucchini in margarine until tender about 3 to 5 minutes.
Add bacon.
Separate rolls into thin layers.
Place 1 layer in the bottom of a Bundt or tube pan. Sprinkle with part of the Parmesan cheese and vegetable mixture. Continue layering rolls, Parmesan cheese and vegetable mixture. Bake in a preheated 350\u00b0 oven for 30 minutes.
Unwrap dinner rolls and lay flat in jelly roll pan to form \"crust\" for chopped vegetables. Bake 10 minutes until done in a 350\u00b0 oven. Cool.