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 ...

...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 simm...

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. ...

...er medium heat; stir in flour until smooth and bubbly (1 minute). Add chicken broth; continue cooking, stirring occasionally, until soup is ...

... until soft, stirring often. Add the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 minutes ...