|The Greens Cookbook|
|by Edward Espe Brown|
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.
31 - 40 of 125 for german green salad
Combine the first 5 ingredients, set aside. In frying pan bring bacon grease to boil. Very slowly pour vinegar into grease, add sugar, pour over ...
Drain the above 3 ingredients. Add: 1 c. grated carrots 1 c. grated bell pepper 1 c. chopped pimentos 1 c. sugar 1 c. vinegar 1/2 c. oil 1 tsp. salt ...
Mix all ingredients together. Mix in bacon fat a little at a time to taste.
Peel your potatoes ... oil, onions and green onions, mix well. ... the potatoes, stir well. Salt and pepper to taste. Let stand in refrigerator overnight.
Dissolve Jello in boiling water. Add vinegar and ice cubes. Stir until thick and remove any cubes. Add vegetables. Chill until set. NOTE: Garnish ...
Boil, cool, peel ... to potatoes with green onion. Mix flour ... potato mixture. Cool and serve at room temperature. Serves 8-10. May be made a day ahead.
Brown bacon, remove bacon from pan. Saute onion, celery and pepper in bacon grease. Add flour to thicken. Add vinegar, water, mustard and sugar. Put ...
Cook bacon until ... fat, potatoes, onion, green pepper and celery. Add combined salad dressing, mustard and ... bacon, crumbled, if desired. 6-8 servings.
Wash and cook ... onion, celery and green pepper. Skin potatoes ... over potatoes and mix. May add slices of hard boiled egg and celery greens to decorate.
In 4 quart ... slightly. Gently stir green pepper, ham and vinegar ... potatoes until well coated; heat through. Garnish with parsley. Makes 5 servings.
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