Some favorite recipes logo

2 cups red or Zinfandel wine
3 cups sugar
1 (3 oz.) package liquid fruit pectin logo

4 cups of finely diced, seeded peppers (note, for variety, mix some colored peppers in with your jalapenos) logo

3 pounds onions (about 10 large), peeled and sliced thinly
1/4 cup olive oil
6 sprigs of fresh rosemary logo

3 cups all purpose flour
1 (.25 oz) package Active Dry Yeast
1 1/2 tsp sugar
1 tsp salt
1/8 tsp baking soda logo

2 pounds split peas
14 cups water
Salt pork
1 lb bacon
1 medium to large onion logo

1 French baguette, sliced
8 oz fresh crabmeat
1 med onion, finely chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese logo

1-1/2 lb. (6 sticks) butter, melted
Dash celery salt
1 clove garlic (or more), minced
Dash garlic salt logo

1 pkg 8 oz noodles
2 tbs butter
1 lb gr beef
2 cans (7.5 oz) tomato sauce
1 pkg (8 oz) cream cheese

This is for a double batch, perfect for serving and using a Foodsaver or some other device to save the leftovers for later! logo

Remove peels and core. Some pack pears sliced; I tend to cube them, and place them in a bowl of lemon water to prevent browning.

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