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Results 71 - 80 of 428 for english vegetables
Brown ground beef in a large Dutch oven; drain and add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer 1 1/2 hours, ...
Mix vegetables together and set aside. Over low heat, mix together the vinegar, sugar, salad oil and salt. Pour over vegetables. Cover and chill.
Mix all in a large bowl. Put in long baking dish and top with crackers. Melt and pour over 1 stick of butter. Bake 45 minutes at 350 ...
In a large skillet, cook onions in butter until soft and golden brown. Add beef and toss with a fork until red color disappears. Add salt, ...
Cook ground beef until well ... 45 minutes. Add English peas, barley and bay leaf. ... additional 45 minutes. Remove the bay leaf. Serves four to six.
Add stew beef to water. Cook until tender. Add all other ingredients and cook until done. May add instant potatoes, to thicken slightly if ...
Boil vinegar, sugar, oil, salt, pepper and water for 30 seconds. Cool and pour over vegetables. Refrigerate overnight.
78. VEGETABLE SALAD
Toss with 1/2 c. vinegar, 1/2 c. water, 3/4 c. sugar. Marinate overnight in refrigerator before serving. Serves 6.
Preheat oven to 325 degrees. ... ingredients. Pour over vegetables. (May do ahead to ... degrees for 40 minutes or until top is brown and puffy.
Drain all canned veggies. Pour vinegar, oil and sugar over veggies and let stand at least 24 hours. May be kept 4 or 5 days. ENJOY!
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