Recipe from Kay Greer of Ind.
3 cans sliced carrots
1 med. green pepper, chopped fine
1 lg. onion, coarsely chopped
1 can undiluted tomato soup
1 cup sugar
1/4 cup olive oil
1 tsp. Worcestershire sauce
1/2 cup white sugar
1/2 tsp. Tabasco sauce (optional-or amount to your taste)
3 Tbsp. pace hot picante sauce (optional)
Salt and pepper to taste.
Drain carrots and place in a 3 quart baking dish. Add chopped pepper and onions. Mix rest of ingredients together. Pour over carrots and peppers and onions. Mix well. Bake in 350 degrees oven for 1 hour or until onion and pepper are done. (Bake uncovered)
Ingredients · 4 ears Sweet Corn · 2 whole Very Firm Avocados, Diced · 1/2 Red Onion, Diced · 2 Cloves of Garlic · 1/2 Jalapeno, Seeded and Finely Diced · 1/2 Red Bell Pepper, Seeded and Finely Diced · 1 whole Juice of Lime · Plenty of Chopped Cilantro · Salt to Taste · 1 Tablespoon Vinegar · 1 teaspoon Sugar (optional) Instructions Slice kernels off the corn, and combine it with all remaining ing...More >>
½ cup margarine, softened 1 cup sugar 3 eggs 1 cup soy sour cream ½ cup mashed banana 2 cups soy flour blend 1 teaspoons baking powder 1 teaspoon baking soda ¼ tsp salt 2 cups blueberries Cream margarine and sugar in large bowl. Add eggs one at a time and beat until light and fluffy. Add sour cream and mashed banana. Combine the dry ingredients. Add half of dry ingredients and half of blueberries to the creamed mixture and stir to blend. Repeat with remaining ...More >>
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