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Recipe Results 86 of 102 pages
Easy Seven Layer Vegetable Salad
Ingredients 1 head lettuce, torn into small pieces 1 (10 ounce) package frozen green peas, thawed 1/2 cup chopped green bell pepper 12 slices bacon 1 1/2 cups small cauliflower florets 1/2 cup chopped celery 2 cups mayonnaise 3 tablespoons white sugar 4 ounces shredded Cheddar cheese Directions Place bacon in large, deep skillet. Cook
Crock-Pot Apple Butter
Ingredients For 3 1/2 quart crock-pot, wash, core, and quarter apples to fill crock pot (do not peel). 3 cup of white sugar 2 teaspoons cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground cloves Directions DO NOT ADD WATER. Cook on HIGH 3 to 4 hours Stir, turn on low and cook 9 hours more. DO
Pottsfield Relish
Ingredients 3 pints ripe tomatoes, chopped 3 pints green tomatoes, chopped 1 medium cabbage, cored and chopped 1 bunch celery, chopped 4 onions, chopped 4 sweet red peppers, chopped 1/2 cup salt 6 cups vinegar (5% acidity) 6 cups sugar 1/4 whole mustard seeds 1/4 celery seeds 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves
Apple And Walnut Loaf
Ingredients 1/2 margarine 2/3 sugar 2 eggs, beaten 1 1/2 s millet flour 3 teaspoons wheat-free baking powder pinch of salt 1 teaspoon pumpkin-pie spice 1 Granny Smith apple, peeled, cored and chopped 2/3 chopped walnuts Directions Preheat oven to 350°. Grease 9 x 5-inch loaf pan with margarine. Place margarine and sugar in large
“Sun” Dried Tomatoes
“Sun” Dried Tomatoes Ingredients: 1 lb. Campari tomatoes, stems removed Sea Salt 1 Tbsp. Olive oil Italian Seasoning Directions: Preheat the oven to 225 F. I used a convection setting if you have it. Line a baking sheet with parchment paper. Slice tomatoes in half. Cut out the little core at the top of the
Apple Cinnamon Green Tea
Apple Cinnamon Green Tea Ingredients: 3 cups water 1 green tea bag ½ stalk (bottom portion) fresh lemongrass 3 apples, peeled, cored and chopped 1 cinnamon stick Fresh mint sprigs, for garnish Directions: Bring the water to a gentle boil in a small saucepan. Turn off the heat and add the tea bag. Bruise
Blue Ribbon Layered Salad
Ingredients: 4 cups loosely packed torn romaine lettuce 1 cup sliced radishes 2 cups frozen peas, thawed 1 red pepper, chopped 5 hard-cooked eggs, quartered 4 green onions, chopped 1 cup Shredded Sharp Cheddar Cheese 4 slices Bacon, cooked, crumbled 1/2 cup Mayonnaise 1/2 cup Sour Cream 1 Tbsp. sugar Directions: Place lettuce in large clear
Three Fruit Pie
Ingredients 1 whole wheat pastry for 9-inch double-crust pie 1 1/2 s blueberries 1 apples, peeled, cored, chopped 1/4 crushed pineapple, drained 1 sugar 1/8 teaspoon salt dash ground ginger 1 1/2 tablespoons quick-cooking tapioca Directions Roll out 1/2 pastry and line 9-inch pie tin; prick bottom well. Combine berries, apples, pineapple, sugar, salt and
Blueberry Jam
Ingredients 1 quart blueberries sugar as needed 1 apple, peeled, cored and chopped Directions Put half the berries in large saucepan and crush slightly; add remaining berries. Cook over medium heat until soft. Remove from heat and measure; add 1 cup sugar for each cup berry pulp. Return to pan and add apple. Stir until
Cheeseburger Dip
Cheeseburger Dip Ingredients: 1 Tbsp. extra-virgin olive oil 1 lb. ground beef 1 sm onion, finely chopped 2 Tbsp. tomato paste 1/2 tsp. garlic powder 1- 15-oz. jar salsa con queso 1/3 cup half-and-half 1 cup shredded yellow cheddar cheese 1/4 cup mayonnaise 2 Tbsp. pickle relish 2 Tbsp. ketchup, plus more for serving Kosher
