In 3 quart saucepan melt 2 tablespoons butter; add zucchini, onions, mushrooms and parsley. Cook over medium heat, stirring occasionally until ...

Melt the butter in a saucepan. Add the onion, carrot, salt and white pepper. Cook over low heat until soft, stirring often. Add the potatoes and ...

Peel and slice cucumbers very thin. Cover with boiling water and let stand 20 minutes. Drain and plunge cucumbers into cold water. Let stand a ...

Combine above, marinate 4 hours or overnight in refrigerator, when ready to serve, drain thoroughly and add sour cream. ...

Peel and slice cucumbers, soak overnight in ice cold water. Drain and add other vegetables. Mix together vinegar, water, sugar and vegetable oil, and ...

Dissolve the Jello and gelatin in 1 1/2 cups boiling water. Add 1 cup ice cubes. Add lemon juice and chill until partially set. Add remaining ...

Mix dressing - allow to stand a few hours in refrigerator. Toss lightly with spinach and strawberries. ...

1. Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, 1/2 teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before ...

Cut cucumber lengthwise. Scoop out insides. Scoop small ball of each salad and place in cucumber boat. Fill in with cottage cheese. Set cherry tomato ...

Cut tomatoes into medium slices or chopped. Place in a bowl. Sprinkle with parsley. Mix together garlic, oil, vinegar, salt, basil and pepper. Pour ...