Cut out stem ends from tomatoes; slice each tomato crosswise into 1/2 inch thick slices. Reform into tomato shape again and place in shallow serving ...

Peel and chop the potatoes into 1/2 inch pieces. In a deep saucepan, bring chicken broth, potatoes and watercress to a boil. Reduce heat and simmer, ...

Mix all the ingredients. Let it sit in refrigerator for 1 hour or more. Then serve. ...

Score and peel cucumbers. Slice thin and layer into a bowl, sprinkling salt between each layer. Let sit overnight. In the morning, drain water out of ...

Remove outer green leaves of cauliflower and break into flowerets, wash thoroughly. Set aside. Trim off large leaves of broccoli. Remove stalks, ...

Stir sugar and vinegar together until dissolved. Mix all ingredients together and refrigerate overnight. ...

Peel cucumbers, slice as thinly as possible. ("Salad shooter" is great!). Sprinkle with salt, mix, let them set in a bowl until they draw water out. ...

Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat. ...

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 ...