Search Results for "Radish"
Recipe Results 270 of 307 pages
Aparagus Supreme
Ingredients 1/2 onion, minced 2 tablespoons flour 1/2 teaspoon pepper 1 1/2 lbs. fresh cooked or 2 (14 oz.) cans asparagus spears, drained 2 tablespoons oleo 1/4 teaspoon salt 1 sour cream 1/2 grated Cheddar cheese Directions saute onion in oleo until golden. Add flour, salt and pepper. Mix well and cook until blended. Add
Asparagus Supreme
Ingredients 1/2 onion, minced 2 tablespoons flour 1/2 teaspoon pepper 1 1/2 lbs. fresh cooked or 2 (14 oz.) cans asparagus spears, drained 2 tablespoons oleo 1/4 teaspoon salt 1 sour cream 1/2 grated Cheddar cheese Directions saute onion in oleo until golden. Add flour, salt and pepper. Mix well and cook until blended. Add
Cranberry Ice
Ingredients 2 cups cranberries 4 cups water 1 cup sugar or to taste 3 teaspoons frozen orange juice concentrate, thawed Directions Combine berries and water in large saucepan and bring to boil over high heat. Reduce heat and cover pan tightly; simmer about 10 to 12 minutes. Puree berries and water in food mill or
Grilled Tuna Summer Salad
Grilled Tuna Summer Salad Ingredients for the Salad: 1/2 pound ahi (yellowfin) tuna steak 1/2 tsp. olive oil 2 tomatoes, cut into wedges 1 large head lettuce, washed, dried, and torn into bite-sized pieces 1/2 Vidalia onion, thinly sliced Ingredients for the Dressing: 1 1/2 tablespoons olive oil 1/4 cup lemon juice, fresh or bottled
Meatball Minestrone
Ingredients: 1 (10 ounce) package frozen spinach, thawed 1 1/2 pounds lean ground beef 1/3 cup dry breadcrumbs 1 egg Salt 1/4 teaspoon pepper 2 tablespoons vegetable oil 1 large onion, coarsely chopped 7 cups water 7 beef bouillon cubes 1 (14.5 ounce) can whole tomatoes, mashed with a spoon 1 (15.5 ounce) can kidney
Hearty Steak and Bean Chili
Ingredients: 3 pounds Shoulder Steaks, cut 3/4 inch thick 2 tablespoons vegetable oil 1/2 teaspoon salt 1 medium green bell pepper, chopped 1 medium onion, chopped 2-1/2 cups roasted tomato or regular salsa 1/4 cup chili powder 2 teaspoons ground cumin 2 cans (15 ounces each) black beans, rinsed, drained Toppings: Guacamole, chopped fresh cilantro,
BBQ
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 lb. pork roast 1 lb. beef roast 1 can whole tomatoes Diced celery, and diced onion-as much as you like Directions: I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
Pizza Dip
Pizza Dip Ingredients: 8 oz. cream cheese softened 2 cups mozzarella cheese, shredded, divided ½ cup cheddar cheese shredded ½ tsp. dried oregano ¼ tsp dried basil 1 cup pizza sauce ¼ cup fresh parmesan cheese shredded pepperoni slices to taste, approx. ¼ cup 1 loaf of sourdough bread cut into cubes for serving Directions:
Sausage Stuffing Balls
Sausage Stuffing Balls Ingredients: ½ cup herb-seasoned dry bread stuffing mix ¾ cup hot water 1 lb. ground pork sausage ½ cup onion, finely chopped ½ cup celery, finely chopped 1 egg, beaten ½ tsp. baking powder Directions: Preheat oven to 325 F. In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot
Peanut Butter Fudge From The Recipe Box Of Grandpa Winings
Peanut Butter Fudge From The Recipe Box Of Grandpa Winings Ingredients: 2 1/2 cups sugar 1/2 cup margarine 2/3 cup evaporated milk pinch salt 4 heaping tbsp. marshmallow creme 2/3 cup creamy peanut butter Directions: Over medium heat, bring sugar, margarine, evaporated milk and salt to boil until candy thermometer reads 240°f. Remove from heat
