In a large saucepan, stir together the water, lemon juice and powdered pectin. Scrape the sides of the pan to make sure all the pectin has ...

Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed. Put the puree and sugar in a saucepan. Bring ...

Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and ...

Slice the tomatoes 1/2 inch thick, but do not peel or core. Drain well between several thicknesses of paper toweling until most of the moisture of ...

Remove Giblets amp; Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken amp; Insert Gingerroot Slices. Place ...

The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread ...

Preheat oven to 350. In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from ...

Preheat oven to 325. In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, saute sausage, celery and onion ...

In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil. Reduce heat to medium-low and add nutmeg, cinnamon, ...

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to ...