Thrifty Chef's Recipes

Basic Potato Salad With Variations

1. Bring about 1 inch of lightly salted water to a boil in a 2- quart saucepan. Add the potatoes, set the lid askew on the pan, and cook about 5 minutes, or until just tender. 2. While the potatoes are cooking, mix the parsley, onion, celery, oil, vinegar,... - 36.3195

Spinach Bacon Salad With Warm Dressing

1. Trim the spinach of coarse stems and blemished leaves, and wash it. Pat the spinach dry with paper toweling, tear into bite-size pieces, and put into a large serving bowl along with the mushrooms and onion. Set aside. 2. Meanwhile, cook the bacon in a... - 36.7585

Macaroni Salad

1. Cook the macaroni according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly. 2. While the macaroni is cooking, combine the celery, sweet pepper, onion, mayonnaise, vinegar, mustard, salt, and black... - 36.0981

Creamy Blue Cheese Dressing

1. In a small bowl, mash the cheese together with the half-and-half until creamy. 2. Add the mayonnaise, oil, and vinegar, and the mustard if used, then the salt and pepper. Using a rotary beater or wire whisk beat the ingredients together until well mixed.... - 28.4185

Pimiento Cheese Canapes

In a mixing bowl, combine the cheese, pimientos, and mayonnaise. Spread the mixture evenly over the slices of bread, then cut each slice into 4 squares or triangles. - 22.8013

Black Olive Pate

1. Pit the olives, chop them very fine, and set aside. 2. Bring 1 cup of water to a boil in a 1-quart saucepan, add the garlic, and cook for 1 minute. Drain the garlic, then mince. 3. Place the olives, garlic, butter, and cayenne pepper in a mixing bowl, and... - 28.968

Ground Beef And Vegetable Chowder

1. Cook the salt pork, uncovered, in a 3-quart saucepan over moderate heat until golden brown and crisp—about 5 minutes. Using a slotted spoon, remove the pork to paper toweling to drain. Set aside. 2. Add the beef to the drippings in the saucepan, and... - 37.8331

Skillet Asparagus

1. Break, off the tough stem ends of the asparagus as far down as the stalks snap easily. Wash the asparagus thoroughly. 2. Bring about 1 inch of lightly salted water to a boil in a 10- or 12-inch skillet. Add the asparagus and cook, covered, for 5 minutes,... - 26.3464

Middle Eastern Chick Pea Spread

1. Drain the chick peas and reserve the liquid. Mash them with a potato masher, or puree in an electric blender or food processor. 2. Blend in the garlic, lemon juice, peanut butter, cumin, cayenne pepper, salt, and oil. Add enough of the reserved chick pea... - 32.0466

Chicken Liver Pate

1. Melt 2 tablespoons of the butter in a heavy 9-inch skillet over moderately low heat. Add the onions and cook uncovered, until soft and golden but not brown—about 10 minutes. Remove the onions to a mixing bowl and set aside. 2. Raise the heat to moderate.... - 30.5415

Curried Tuna Salad

1. Place the tuna, onion, and celery in a serving bowl. Add the mayonnaise, lemon juice, salt, and curry powder, and the apple and raisins if used. Toss to mix well. 2. Taste the salad for seasoning and add more curry powder if desired. Serve on lettuce... - 31.9192

Green Beans With Garlic And Cheese

1. Wash the beans and cut off the ends. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the beans, cover, and cook, for 8 minutes, or until crisp-tender. 2. Meanwhile, remove the peel from the lemon in strips with a... - 29.4513

Plantation Peanut Soup

1. Melt the butter in a 2-quart saucepan over moderate heat, add the onion, and cook, uncovered, for 5 minutes, or until soft. 2. Stir in the tomato sauce, thyme, pepper, nutmeg, broth, peanut butter, and milk. Simmer, stirring occasionally, for 10... - 34.497

Greek Salad

1. In a large serving bowl, place the oil, salt, vinegar, mustard, pepper, capers, olives, and anchovies, and stir with a fork to mix well. 2. Wash the lettuce, pat it dry with paper toweling, and tear it into bite-size pieces. Add it to the bowl along with... - 37.5525

Apple Salad With Sour Cream Dressing

1. In a serving bowl, combine the sour cream and lemon juice. Stir in the cinnamon. 2. Cut the apples into quarters lengthwise and cut out the cores. Dice the apple quarters, one by one, and stir the pieces into the sour cream mixture as you dice, to keep the... - 32.8503

Ham And Cheese Salad With Walnut Dressing

1. Bring about 1/4 cup of lightly salted water to a boil in a 1- or 2-quart saucepan. Thaw the artichoke hearts under hot running water, then place them in the saucepan and cook, covered, for 2 minutes. Drain the artichoke hearts, rinse with cold water, drain... - 36.0988

Creamy Watercress Soup

1. Melt 3 tablespoons of the butter in a 3-quart saucepan over moderate heat. Add the onion and potato, and cook, uncovered, for 5 minutes, or until the onion is soft. Add the water, cover, and simmer for 10 to 15 minutes, or until the potato is tender. 2.... - 33.6715

Greek Lemon Soup

1. Bring the stock to a boil in a medium-size saucepan and add the rice. Cook over a moderate heat until the rice is tender, about 15 minutes. 2. Two or three minutes before you are ready to serve the soup, beat the eggs in a bowl with a whisk or rotary... - 28.5805

Coleslaw

1. Cut the stalk end from the cabbage, and remove any discolored or limp outer leaves. Quarter the cabbage lengthwise, and trim off and discard the core at the point of each quarter. 2. Cut the sections of cabbage into very thin slices. Place the slices in a... - 27.9956

Spicy Beef Salad

1. In a small serving bowl, combine the vinegar, mustard, salt, pepper, oil, parsley, cumin, and garlic. 2. Add the beef, celery, onion, and sweet peppers. Toss well. Serve on the lettuce leaves. - 35.8668

Puree Of Bean Soup

1. Put the beans and 1 cup of the stock into a medium-size saucepan over a moderate heat and simmer for a few minutes. 2. Meanwhile, heat 1 tablespoon of the butter and the oil in a large frying pan. Add the bread cubes in a single layer so that they soak up... - 36.1936

Spanish Black Bean Soup

1. Heat the bacon drippings in a heavy 3-quart saucepan over moderate heat. Add the onion and garlic, and cook, uncovered, about 5 minutes, or until the onion is soft. 2. Add the thyme, beans and their liquid, and beef broth. Simmer, uncovered, stirring... - 29.3409

Italian Sausage Soup

1. Cook the sausage, uncovered, in a 2-quart saucepan over moderate heat, using a spoon to break up the meat into small pieces. Cook for 5 minutes, or until no pink remains. 2. Add the onion and continue cooking, uncovered, for 5 minutes, or until the onion... - 30.8773

Speedy Cream Of Chicken Soup

In a 2-quart saucepan, mix the chicken broth, chicken, butter, Worcestershire sauce, garlic, red pepper seasoning, and half-and-half. Cook over moderate heat, stirring, for 3 minutes, or until the soup reaches serving temperature. Taste for seasoning, and add... - 35.767

Tossed Watercress Salad With Radishes And Pear

1. Wash the watercress and dry it with paper toweling. Cut off and discard the stem ends, tear the watercress into bite-size pieces, and place in a serving bowl. Add the onion, radishes, and pear slices. 2. In a small bowl, mix the oil, lemon juice, salt, and... - 33.9564

Tuna And Chick Pea Salad

1. In a large serving bowl, combine the chick peas, onion, celery, garlic, and dillweed, and the parsley if used. Add the vinegar, oil, salt, and pepper, and toss to blend. 2. Break the tuna into chunks and add it to the salad along with the tomatoes if used.... - 35.6846

Sour Cream, Orange, And Honey Dressing

Put all the ingredients into a small bowl and stir well to mix. Cover and store in the refrigerator. Serve with berries, peaches, nectarines, bananas, or other fruit. - 24.9554

Green Beans Italian Style

1. Wash the beans and cut off the ends. Put the beans into a 10-inch skillet with the oil, garlic, parsley, sugar, salt, and pepper, and cook, covered, over low heat for 15 minutes. 2. Add the broth. Cook, uncovered, for 5 more minutes, or until the beans are... - 34.4989

Cheese Puffs

1. Preheat the broiler. Combine the mayonnaise, cheese, onion, and mustard. 2. Place the bread in a shallow baking pan and toast one side lightly under the broiler. Spread the cheese mixture over the untoasted sides, then cut each slice into 4 triangles or... - 24.6559

Caesar Salad

1. Heat 3 tablespoons of the oil in a 10-inch skillet over moderate heat. Cut the bread into 1/2-inch cubes (you need not remove the crusts) and cook, in the oil, uncovered, over low heat for 5 minutes, or until golden brown. Drain on paper toweling and... - 37.6327

Cucumber Salad With Soy And Sesame Dressing

1. Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon. Cut each half crosswise into 1/4-inch slices. 2. Combine the salt, sugar, soy sauce, vinegar, and oil. Pour the dressing over the cucumbers and toss to mix. Serve chilled. - 33.4185

Sardine Pate

1. In a mixing bowl, mash the sardines with a fork, then blend in the butter to make a smooth paste. Add the lemon juice, olives, horseradish, garlic, mustard, paprika, black pepper, Worcestershire sauce, and cayenne pepper, and the walnuts if used. Blend... - 32.2542

Tomato And Red Pepper Salad

1. In a small bowl, combine the oil, vinegar, garlic, salt, black pepper, paprika, red pepper seasoning, and parsley. Set aside. 2. Put the tomatoes, sweet peppers, and onion into a serving bowl. Pour the dressing over the vegetables and toss gently to coat.... - 34.8246

Canadian Cheddar Cheese Soup

1. Melt the butter in a 3-quart saucepan over moderate heat. Reduce the heat to low, add the onion and carrot, and cook, covered, for 5 minutes, or until the onion is soft. Stir in the flour, and cook 3 or 4 more minutes. Gradually add the chicken broth,... - 36.1019

Asparagus Chinese Style

1. Break off the tough stem ends of the asparagus as far down as the stalks snap easily. Wash the asparagus thoroughly and cut the stalks at an angle into 1/2-inch slices. 2. Heat the oil in a 10- or 12-inch skillet, add the garlic, salt, and asparagus, and... - 32.8995

Pastrami Canapes

1. Preheat the broiler. In a small bowl, combine the sour cream and mustard. Spread the mixture thinly on each slice of bread. Top with the pastrami, sauerkraut, and cheese. 2. Put the slices on a baking sheet and broil for 3 minutes, or until the cheese is... - 26.0874

Curried Chicken Salad With Green Grapes

1. In a small saucepan, heat 2 tablespoons of the oil, add the onion, and cook over low heat for 3 minutes. Stir in the curry powder and salt, and cook another 30 seconds. Remove the mixture from the heat and let it cool. Stir in the mayonnaise, lemon juice,... - 33.6225

Old Fashioned Potato Soup

1. Place the potatoes in a 2-quart saucepan with enough water to cover. Set the lid askew on the pan, and boil for 10 minutes, or until tender. 2. Meanwhile, melt the butter in a 7-inch skillet over moderate heat. Add the onion, and cook, uncovered, for 5... - 35.2678

Low Calorie Yogurt Dressing

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. Use to dress sliced cucumbers or tomatoes, cooked vegetables, or cold poached fish. - 32.5897

Herbed Cream Cheese

1. Shape the block of cream cheese into a disk about 1/2 inch thick and place it in a shallow bowl. Prick the cheese all over with a toothpick. 2. Pour the oil over the cheese, and sprinkle with the thyme, rosemary, and garlic. Serve with slices of French or... - 25.1441

Farmer's Turnip And Pear Salad

1. In a serving bowl, combine the oil, vinegar, sugar, salt, mustard, nutmeg, paprika, and lemon juice. Quarter, core, and cube the pears, and add them to the dressing. 2. Peel the turnips and coarsely shred them, using the second coarsest side of a... - 36.8116

Bean Sprout And Bacon Salad

1. Cook. the bacon in a 9- or 10-inch skillet over moderately high heat until risp—about 5 minutes. Remove the bacon, drain on paper toweling, and reserve. Pour off all but 3 tablespoons of the drippings. 2. Let the drippings cool to room temperature, then... - 36.9209

Russian Dressing

Put all the ingredients into a small bowl and stir well to mix. Cover and store in the refrigerator. - 26.206

Summer Meat And Cabbage Salad

1. In a serving bowl, combine the oil, vinegar, mustard, salt, and pepper. 2. Cut the bologna into 1/4-inch slices, then stack, the slices and cut them into 1/4-inch strips. 3. Put the strips into the serving bowl along with the onion and cabbage, and the... - 36.5926

Buttermilk Gazpacho

1. Press the yolks of the eggs through a sieve into a mixing bowl. Add the tomato juice, buttermilk, onion, celery, green pepper, and black pepper, and the dill if used. Stir to mix. 2. Mince the egg whites, and divide among 4 mugs or soup bowls. Pour the... - 34.2498

Winter Squash Soup

1. Bring the water and salt to a boil in a 3-quart saucepan. Add the squash and garlic, and simmer for 25 minutes, covered, or until the squash is very tender, stirring occasionally. 2. Add the bread, pepper, and basil, reduce the heat, and simmer, uncovered,... - 35.7892

Lentil And Sausage Soup

1. Heat 2 tablespoons of the oil in a heavy 2-quart saucepan over moderate heat. Add the onion, garlic, and carrots, and cook, uncovered, for 5 minutes, or until the onion is soft. 2. Add the beef broth, tomato sauce, water, bay leaf, parsley, and lentils.... - 34.7675

Curried Celery Soup

1. Melt the butter in a 3-quart saucepan over moderate heat. Add the celery, and cook, uncovered, for 5 minutes, or until crisp-tender, stirring occasionally. 2. Remove the pan from the heat, and blend in the flour, curry powder, salt, and pepper to make a... - 31.4543

Spanish Potato Salad

1. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan. Add the potatoes, set the lid askew on the pan, and cook about 5 minutes, or until just tender. 2. While the potatoes are cooking, mix the onion, celery, garlic, sweet pepper,... - 35.5684

Roasted Pepper Salad

1. Preheat the broiler. Place the sweet peppers on their sides on the broiler pan and broil 2 inches from the heat, turning frequently, until the skins are blackened—about 20 minutes. 2. cool the peppers under cold running water, then peel, core, and seed... - 34.1389

Oil And Vinegar Dressing For Green Salads

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. - 22.1686

Haddock Chowder

1. Bring the onions, potatoes, and water to a boil in a 2-quart saucepan. Cover and cook over moderate heat for 15 minutes. 2. Meanwhile, cook the salt pork, uncovered, in a 3-quart saucepan over moderate heat until golden brown and crisp—about 5... - 37.5298

French Cream Of Tomato Soup

1. Heat 2 tablespoons of the butter with the oil in a 3-quart saucepan over moderate heat. Add the onion and cook, uncovered, for 5 minutes. 2. Stir in the tomatoes and tomato paste, and cook for 2 or 3 minutes. Blend in the flour, then add the chicken broth,... - 36.2441

Caviar Pie

1. Combine the eggs and mayonnaise, and press the mixture into a buttered 9-inch pie plate. 2. Scatter the onion over the mixture, then spread the caviar evenly over the onion. Spoon the sour cream onto the center of the pie, and carefully spread it to the... - 26.9321

Crispy Chicken Tidbits

1. Preheat the oven to 400°F. Melt the butter in a 1-quart saucepan, stir in the lemon juice, and set aside. Meanwhile, cut each half chicken breast into 8 pieces. 2. Combine the bread crumbs, salt, rosemary, and garlic on a plate or a sheet of wax paper.... - 28.8146

Mediterranean Tuna Salad

1. Place the tuna in a large serving bowl. Mix in the onion and celery, and set aside. 2. In a small bowl, combine the oil, vinegar, basil, mustard, and salt. 3. Pour the dressing over the tuna. Toss to blend, and serve on lettuce leaves or use as a sandwich... - 32.303

Oil And Vinegar Dressing For Fruit Salads

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. - 25.0336

Low Calorie Fruit Dressing

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. - 27.2527

Romaine Salad With Blue Cheese And Walnuts

1. Wash the lettuce and pat it dry with paper toweling. Tear the lettuce into bite-size pieces. 2. Put the oil, vinegar, and half the cheese into a large serving bowl. Mash the cheese with a fork, then blend it thoroughly with the oil and vinegar. 3. Add the... - 30.8984

Chinese Noodle Salad

1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly. 2. While the noodles are cooking, mix the peanut butter and warm water in a serving bowl to make a smooth paste. Stir in the... - 35.115

Cocktail Cheese Spread

In a mixing bowl, blend the Cheddar cheese, cream cheese, butter, and walnuts. Pack the spread into a 1-cup crock custard cup, or small bowl. Serve at room temperature or slightly chilled as a spread for crackers or toast rounds. - 23.7121

Low Calorie Tomato Dressing

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. - 30.5511

Egg Chutney Madras

Mash the eggs and cream cheese together with a fork. Add the Worcestershire sauce, curry powder, cayenne pepper, red pepper seasoning, mayonnaise, chutney, salt, and black pepper, and blend thoroughly. Chill until ready to serve. Serve as a spread for... - 36.6055

Cucumber Soup

1. Melt the butter in a 2-quart saucepan over moderate heat, add the onion, and cook, uncovered, for 5 minutes, or until soft. Add the cucumbers and vinegar. Stir in the flour and cook, stirring constantly, for 1 or 2 minutes. Gradually stir in the chicken... - 37.4665

Yogurt And Honey Dressing

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving on a fruit salad. - 29.3428

Clam Chowder

1. Cook the bacon in a 3-quart saucepan over moderately high heat until crisp—about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside. 2. Reduce the heat to moderate, add the onion to the bacon drippings in the... - 40.1664

Beef And Cabbage Soup

1. Place the onion, carrots, celery, cabbage, bay leaf, peppercorns, and beef broth in a 3-quart saucepan. Cover and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until the cabbage is crisp-tender. (Cook about 2 minutes longer if you... - 36.0519

Middle Eastern Cracked Wheat Salad

1. Bring the water to a boil in a 1- or 2-quart saucepan. Add the bulgur and salt. Cover the pan, remove it from the heat, and let the bulgur soak about 15 minutes, or until it is chewable. 2. When the bulgur is tender, turn it out into a serving bowl. Add... - 35.662

Warm Green Beans Vinaigrette

1. Wash the beans and cut off the ends. Bring about 1 inch of lightly salted water to a boil in a 2-quart saucepan and add the beans. Cook, covered, for 8 minutes, or until crisp-tender. 2. Meanwhile, make the dressing by mixing together the vinegar, salt,... - 27.063

Broccoli Chowder

1. Trim the leaves and coarse stems from the broccoli, and cut the stems and florets into bite-size pieces. Meanwhile, bring the chicken broth to a boil in a 3-quart saucepan. Add the broccoli and cook, uncovered, for 5 minutes, or until the broccoli is... - 31.4061

Poppy Seed Dressing

1. In a small saucepan, combine the sugar, mustard, salt, vinegar, and onion. Stir over moderate heat for 3 minutes, or until the sugar dissolves. Remove from the heat. 2. Using a wire whisk or a rotary beater, gradually beat the oil into the mixture and... - 28.4563

Avocado Dressing

Cut the avocado in half and scoop out the flesh into an electric blender jar. Add the oil, lemon juice, onion, salt, and red pepper seasoning, and blend until smooth. Chill. Serve over wedges of lettuce, tomato slices, or cold, cooked seafood. - 32.0723

Meatball Soup

1. Bring the beef broth to a boil in a 4-quart saucepan. Meanwhile, in a mixing bowl, combine the beef, pork, egg, salt, and pepper. Shape the mixture into 3/4-inch balls. 2. Reduce the heat, and add the meatballs and tomatoes to the broth. Cover and simmer... - 33.9299

Artichoke Spread

1. Preheat the oven to 350°F. Drain the artichoke hearts (reserve the oil and use it in a salad dressing), and chop them coarsely. 2. In a mixing bowl, combine the artichokes, cheese, mayonnaise, and garlic. Using a rubber spatula, scrape the mixture into an... - 23.5985

Rice, Green Pea, And Red Pepper Salad

1. Pour the water into a heavy 2- or 3-quart saucepan, add the salt, and bring to a boil over high heat. Stir in the rice, reduce the heat to moderate, and simmer, covered, for 20 minutes. 2. Put the celery, sweet pepper, green onions, and parsley into a... - 39.4695

Green Noodle And Pimiento Salad

1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly. 2. Transfer the noodles to a large serving bowl, add the green onions, radishes, celery, and pimientos. Toss. Add the lemon... - 33.2683

Pear, Celery, And Pecan Salad

1. In a serving bowl, combine the mayonnaise, oil, lemon juice, salt, and pepper. Add the diced celery. 2. Stem and peel the pears, quarter them lengthwise, and cut out the cores. Dice each quarter into 1-inch pieces. Add the pears to the bowl and toss. Mound... - 32.8859

Easy Cauliflower Soup

1. Melt the butter in a 3-quart saucepan over moderate heat, add the onion, and cook, uncovered, for 5 minutes, or until soft. Meanwhile, separate the cauliflower into florets, then chop the florets into 1/2-inch pieces. 2. Add the cauliflower and chicken... - 33.7541

Carrot Soup

1. Place the water and salt in a 3-quart saucepan, and bring to a boil. Add the carrots, potato, and onion, cover, and simmer for 10 to 15 minutes, or until the vegetables are tender. Puree the vegetables with the cooking water in an electric blender or food... - 34.4968

Fresh Mushroom Soup

1. Melt the butter in a 2-quart saucepan over moderate heat. Reduce the heat to low, add the mushrooms, and cook for 5 minutes, stirring frequently. Add the chicken broth, raise the heat to moderate, and bring to a boil. 2. Beat the egg yolks in a small bowl.... - 31.6149

French Onion Soup With Cheese Toast

1. Melt 2 tablespoons of the butter in a 3-quart saucepan over moderate heat. Reduce the heat to moderately low, add the onions, and cook, uncovered, for 10 minutes, or until golden but not brown, stirring occasionally. Stir in the flour and cook for 1... - 35.7803

Sausage And Cheese Balls

1. Preheat the oven to 450°F. Combine the flour, baking powder, and salt in a large bowl, then add the sausage, cheese, and butter. Blend well with a wooden spoon or with your hands. 2. Roll the mixture into 1-inch balls; it should yield about 36 pieces.... - 27.6095

Cucumber Salad With Walnuts

1. Peel the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon. Cut each half crosswise into 1/4-inch slices. 2. Combine the yogurt, walnuts, onion, salt, pepper, and dill. Pour the dressing over the cucumbers and toss to mix. Serve... - 32.7082

Cheese Wafers

1. Preheat the oven to 350°F. In a mixing bowl, combine the butter and cheese with a fork, then blend in the flour and cayenne pepper. 2. Roll the mixture into 1-inch balls, place on a buttered 15 1/2" X 10 1/2" x 1" baking pan, and flatten with the heel of... - 22.2133

Corn Chowder

1. Cook the bacon in a 2-quart saucepan over moderately high heat until crisp—about 5 minutes. Using a slotted spoon, remove the bacon to paper toweling to drain. Set aside. 2. Pour all but 2 tablespoons of the bacon drippings from the saucepan, add the... - 32.0309

Shredded Carrots With Herbs And Lemon

1. Peel the carrots, then shred them using the second coarsest side of a four-sided grater. 2. Heat the oil in a 12-inch skillet, and add the shredded carrots, onion, and garlic. Cook over moderately high heat, stirring constantly, for 5 minutes. 3. Sprinkle... - 33.7676

Beet And Apple Salad With Yogurt Dressing

1. Peel the uncooked beets and halve them. Cut each half into 1/8-inch slices. 2. In a serving bowl, combine the yogurt, salt, sugar, lemon juice, and mayonnaise. Add the beets and apples, and toss until they are nicely coated with the yogurt mixture. Top... - 33.8677

Sturbridge Style Creamed Hashed Onions

1. Place the onions in a heavy 2-quart saucepan. Add the milk and enough water to cover the onions. Simmer for 10 to 12 minutes. 2. Drain the onions in a colander, let them cool slightly, then chop them coarsely. Return the onions to the pan. Add the butter,... - 28.9282

Sauteed Butternut Squash Slices

1. Cut the squash into 1/4-inch slices, peel the slices, and discard the seeds and stringy pith. 2. Melt the butter in a 12-inch skillet over moderate heat. Add the squash and salt. Cover. 3. Cook about 20 minutes, or until the squash is tender, turning the... - 28.68

Very Best Cheese Cake

1. Preheat the oven to 375°F. In a mixing bowl, combine the graham cracker crumbs with the butter. Turn the mixture into a 9-inch deep-dish pie pan, and press the crumbs firmly over the bottom and a third of the way up the sides. 2. Put the cream cheese,... - 36.3441

Oyster Noodle Casserole El

1. Preheat the oven to 425°F. Cook the noodles according to package directions, drain thoroughly in a colander, and set aside. 2. Meanwhile, drain the oysters, reserving the liquor, and set both aside. Melt 3 tablespoons of the butter in a 1-quart saucepan... - 32.5409

Indian Chicken

1. Preheat the oven to 400°F. In a small bowl, combine the salt, garlic, cardamom, chili powder, ginger, and flour. Rub the mixture onto the chicken. 2. Arrange the chicken, skin side up, in a single layer in a buttered 13"x 9"x 2" baking dish. Bake,... - 32.7922

Cabbage With Lemon Sauce

1. Quarter the cabbage, trim off and discard the core at the point of each quarter, then cut the quarters into 1/4-inch-thick slices. 2. Bring 1 inch of lightly salted water to a boil in a 4-quart pot, and add the cabbage. Cover and cook for 5 minutes, or... - 32.8854

Corn In Parsley Cream

1. Remove the husks and silk from the corn and, with a knife, scrape the kernels and the milk from the cobs into a bowl. If you are using frozen corn, cook according to package directions, then drain thoroughly. 2. Melt the butter in a 10- or 12-inch skillet... - 29.206

Chewy Oatmeal Raisin Bars

1. Preheat the oven to 400°F. In a mixing bowl, cream the butter and sugar with an electric mixer at medium speed until light and fluffy. Beat in the egg, vanilla, flour, baking soda, and salt. Stir in the oats, walnuts, and raisins until well mixed. The... - 32.2849

Crumbed Oven Fried Fish

1. Adjust the oven rack to slightly above the middle of the oven, and preheat the oven to 500°F. Put the milk into a shallow bowl or pie plate, and stir in the salt. Mix the bread crumbs with the paprika on a plate or a sheet of wax paper. Dip the fish... - 28.4523

Spaghetti Bolognese

1. Heat the butter and oil in a 12-inch skillet over moderately high heat for about 1 minute. Add the garlic and onion to one side of the skillet and the beef and pork to the other. Cook, uncovered, for 6 minutes, or until the onion is soft and the meat has... - 35.2236

Spicy Texas Beef Stew

1. Heat the oil in a heavy 2-quart saucepan over moderate heat for about 1 minute. Add the beef, onion, and garlic, and cook uncovered, stirring frequently, about 7 minutes, or until the onion is soft and the beef has browned. 2. Add the tomatoes, sugar,... - 31.229

Spicy Pork Tacos

1. Heat the taco shells according to package directions. 2. Meanwhile, heat the oil in a 9- or 10-inch skillet over moderate heat. Add the onions, celery, and garlic. Cook, uncovered, for 5 minutes, or until the onions are soft. Stir in the tomato sauce,... - 32.744

Watercress Stuffing

1. Preheat the oven to 375°F. Melt the butter in a 12-inch skillet over moderate heat. Add the onion and celery, and cook uncovered, for 10 minutes, or until the vegetables are soft. 2. Stir in the watercress and cook, stirring, for 3 minutes. Add the bread... - 26.9654

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