10 c Thinly cubed pumpkin

2 c Granny's Country Chili

8 oz Dried blackeyed peas 1 lb Sausage 3 cn Tomatoes 2 c Water 1 tb Black pepper 2 tb Garlic salt 2 tb Chili powder Cover the blackeyed peas in water and soak

Gratin Catalan 3 md Eggplants Salt 6 Peppers (red & green) 3/4 c Olive oil 3 T Pine nuts 3/4 c Bread crumbs Freshly ground white pepper 1 pn Oregano 2 T Parsley 2 T Tiny capers   Greek Potatoes Ingredients 6 md potatoes, cubed   Green Chili Salsa 1 T Oil 1 Chopped Onion 1 cn Chopped Green Chili 1 Clove Chopped Garlic 5 Tomatoes Heat oil, add onion and simmer for a couple of minutes. Add chili and simm a couple of   Green Tomato Dill Pickles 5 lb SMALL FIRM GREEN TOMATOES FRESH DILL OR DILL SEEDS GARLIC CLOVES WHOLE CLOVES 4 c VINEGAR 1/3 c PICKLING SALT Wash tomatoes. Slice 1/4-inch thick. Pack loosely in hot   Green Tomato Relish 6 ea Red Sweet Peppers * 2 lb Green Tomatoes * 2 lb Onions * 1 ea Small Head Cabbage * 3 ea Sweet Green Peppers * 1/4 c Pickling Salt 3 1/2 c Sugar 2 c Cider Vinegar   Green Tomato Relish 2 6 lb Green Tomatoes 3 Med. Onions 4 tb Pickling Salt 5 Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 ts White Peppercorns 2 ts   Green Tomato Relish Ii 6 lb Green Tomatoes 3 ea Med. Onions 4 T Pickling Salt 5 ea Thin Slices Lemon 3/4 c Sweet Red Pepper * 1 1/2 c Brown Sugar 1 1/2 c Vinegar 2 t White Peppercorns 2 t   Green Tomatoes, Fried 1 lb Tomatoes, green 1 Pepper, red for contrast 1/2 c Cream Butter or oil for frying Salt and pepper to taste Core and cut green tomatoes. The skin may be a problem depending upon   Greenhouse Kebabs 1 Aubergine (eggplant) 1 lg Red or yellow pepper 3 Courgettes (baby zucchinis) 6 sm Onions 12 sm Cap mushrooms   Gujerati Style Cabbage with Carrots (Sambhara) 1/2 lb Cabbage 1/2 lb Carrots 1/2 Fresh hot green chili 2 2/3 T Vegetable oil 1 pn Asafetida 2/3 T Whole black mustard seed 1 Hot dried red chili 13/16 t Salt 1/3 t   Gut Churi Kimchi (Instant Kimchi) 1 Chinese cabbage 2 Garlic cloves 1 ts Hot pepper 1 ts Soy sauce 1 ts Vinegar 1 tb Salt 1 tb Sugar, granulated Chop the cabbage into pieces about 1 1/2 inches long by   Ham and Cole Slaw Sandwich 1/2 c BEST FOODS Mayonnaise 2 tb Cider vinegar 2 ts Sugar 1/2 ts Salt 3 c Shredded cabbage 3/4 lb Sliced ham Combine mayonnaise, vinegar, sugar and salt. Add cabbage.   Ham Frittata 8 oz Egg Substitute 1/2 c Lean Ham 1 tb Dijon Mustard 1 ts Parsley Flakes 1 ts Hardy Potato Soup 1 lb Smoked sausage 1 md Onion (chopped) 4 lg Potatoes 3 c Hot water Salt (to taste) Pepper (to taste) 2 tb Parsley (chopped) Peel and thinly slice potatoes. Cut sausage   Hari Roti 2 c Flour, whole wheat 1 1/2 c Peas; shelled, boiled & -mashed 2 ts -Salt 2 tb Lime juice 1 c Mint, fresh; or coriander -leaves (cilantro); chopped 2 tb Ghee; or oil   Harvard Beets Ingredients 3 tablespoon cornstarch   Homestyle Zucchini and Tomatoes 2 tb Oil 1 Med Clove Garlic Fine Chop 4 1/2 c Thinly Sliced Zucchini 14 1/2 oz (1 Can) Tomatoes * 1 Env. Soup Mix ** 1 1/4 ts Basil Leaves * Tomatoes should be whole   Hominy with Roasted Peppers 2 Onions 2 Cloves garlic, minced 2 tb Corn oil 2 lb Meaty pork bones 1 ts Oregano 8 Black peppercorns, crushed 2 c Canned hominy 1 qt Chicken broth 1 Red bell   Honey Baked Squash 2 md Acorn squash (about 1 lb.ea) 1/4 c Margarine or butter; melted 1 c Add-A-Crunch -- (see recipe below)   Honey Onions* 4 md Vidalia onions 1/2 c Hot water 2 ts Tomato juice 1 1/2 ts Honey 1/2 ts Salt 1/2 ts Paprika 1/4 ts Ground pepper Preheat oven to 350. Peel onions and cut un half   Honey Glazed Corn On The Cob 1 Fresh Corn on the Cob 1 tb Runny Honey 1 tb Olive Oil Crushed Garlic (optional) Remove the stem, leaves and silky fibres from the corn. Cook in a pan of boiling water for 10   Hot Baked Peas 1 cn Peas, drained 1 Green pepper, mango cut in Rounds 1 sm Onion 1 cn Tomatoes Pepper Place in buttered casserole peas, green pepper, onion, tomatoes and pepper in layers.   Hot Borscht, Russian Tea Room 4 c Veggie stock 3 lg Beets 1 Carrot 2 Stalks celery 2 Onions 1 Parsnip 1 c Coarsely shredded cabbage 1 c Tomato pulp, fresh or canned (I use canned) 1 t Sugar   Hot Dog Relish 3 lb Sweet Red Peppers * 3 lb Sweet Green Peppers * 3 lb Onions, Peeled 4 c Cider Vinegar 1/2 c Sugar 1 t Mustard Seeds 1 t Dry Mustard 1 t Celery Seeds 2 T Salt   Hot Three Pepper Relish 4 c Fresh Peppers, chopped fine, 1 x Seeded (3 red, 3 green, 1 x -and 5 Jalapeno) 3/4 c Pure Apple Cider Vinegar 1 ea CERTO Light Fruit Pectin 1 x -crystals (box) 3 1/4 c   How To Clean Artichokes Roman Jewish Style -cold water 2 Lemons Artichokes Have a large bowl at hand, containing cold water and the juice of two lemon with the four halves of the rind. Keep the artichokes in another bowl of cold   How To Handle Peppers ---------------------------PEEL A PECK OF PEPPERS--------------------------- Many recipes calling for peppers--sweet bell or fiery chilie--bury the elusive line "roasted, peeled, seeded   How To Stir Fry *P Cooking Class ~----------WOK AROUND THE CLOCK------------------------------------- Spr spatulas toss food high into the air above the pot. Tie a tea towel around your head and make noises like a samurai   Hummus (Again) 1 1/3 c Dried Chick Peas Cooked or One 15-Ounce Can 1/2 cl Garlic Crushed 1 tb Tahini 3 tb Olive Oil 2 tb Lemon Juice Black Pepper Garnish: Olive Oil, Paprika, Black Olives,   Hungarian Noodles and Cabbage 2 c Cabbage, green; sliced 2 tb Corn oil 1 c Onions; sliced & halved 2 ts Garlic; minced 3/4 ts Sea salt 3/4 ts Black pepper 1 1/2 tb Paprika; preferably   Ice Water Pickles 3 lb 4-inch Cucumbers 5 ea Med. Onions 1 tb Mustard Seed 1 qt Cider Vinegar 1 c Sugar 2 ts Pickling Salt Wash the cucumbers, quarter them lengthwise, and soak them in   Imam Baldi 3 Japanese eggplants 2 Yellow onions, chopped -coarsely 1 Tb. olive oil 1 lb Ripe tomatoes, chopped -coarsely 3 Cloves fresh garlic, minced 1/2 ts Dried basil 1/2 ts   Imam Bayaldi ( Eggplant Stuffed with Aromatics ) 2 1/2 lb Eggplants Salt 3 md Onions; peeled and sliced 1/2 c Water 5 tb Olive oil 5 Fresh tomatoes; - peeled and sliced, -=OR=- 8 -Canned plum tomatoes,sliced 1/2 c   India Relish 12 ea Med. Cucumbers 6 ea Green Tomatoes 2 ea Ripe Tomatoes 2 ea Sweet Green Peppers 2 ea Sweet Red Peppers 2 ea Onions 1/4 c Pickling Salt 4 c Vinegar 1 c Water   Indian Chickpeas 250 g Chickpeas (1 c) 2 tb Vegetable oil 1 Onion chopped 2 Cm cinnamon stick 4 Cloves 2 Garlic cloves, squashed 2 Cm fresh ginger, chopped 1 Green chili pepper,   Indian Cucumber Tomato Relish 1 md Cucumber 1 md Tomato 1 ts Salt 1/8 ts Fr. ground black pepper 1 ts Roasted grnd cumin seeds 1 1/2 tb Lemon juice 2 tb Cilantro 1/8 ts Cayenne Pepper (optional)   Indian Curried Peas 2 ts Oil 2 ts Butter or margarine 1 c Minced onions 1 Clove garlic 1 sl Gingerroot, 1/2-in thick, -peeled 1 ds Caraway seeds 1/2 ts Salt 1 ds Black pepper 1 ds   Italian Garden Saute 1/4 c Sweet cream butter 2 c Zucchini, sliced 1 c Whole kernal corn, drained 3/4