|Kansas Home Cookbook (Cookery Americana)|
|by C. H. Cushing|
In every department of home life great attention is now given to internal decoration, and the dining room received its full share of thought and s...
1 - 10 of 146 for hot pepper chow chow
Wash and pick ... mixing bowl. Seed peppers and put through ... rinse. Put whole hot pepper through chopper ... substituted. Makes approximately 8 to 10 quarts.
Cook in large ... tender. Add salt, pepper, soy sauce, ... and sprinkle with chow mein noodles. Season to taste with Chun King soy sauce. Serves 4 to 6.
Wash and quarter vegetables; put through food chopper using medium blade. Drain well. Place vegetables in large kettle with other ingredients. Tie ...
Mix it all together; bring to boil. Place it in canning jars and seal. Or cool it and keep in freezer containers. Canning jars is best. This is great ...
Chop vegetables fine; put in large bowl with 1/2 cup salt. Mix well and let stand, covered, overnight. Drain and wash good. Add: 4 c. vinegar 1 tbsp. ...
Drop noodles into ... Return drained noodles to frying pan. Mix sauce ingredients. Pour sauce over chow mein and toss for 3 minutes over low heat. Serve hot.
Melt butter in hot skillet. Add onions ... Serve hot with chow mein noodles and ... portions. (Leftover beef, pork or chicken may be used instead of shrimp.)
Or water chestnuts, mushrooms, sliced peppers, can of ... and thickening ingredients. Stir lightly and cook 1 minute. Serve with chow mein noodles or rice.
Grind tomatoes, onions, hot and sweet peppers, cabbage and ... vegetable mixture and simmer for 30 minutes. Place in hot jars and seal. Yield: 13 pints.
Melt butter, fry ... Add celery, salt, hot water or broth. ... thickening. Stir and cook 1 minute. Serve hot with Chinese noodles or rice. Serves 4. Mix together.
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