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March 2019

Vegetarian Recipes

Preserving Recipes

Country Chutney

Country Chutney Recipe
1 1/4 lb Parsnips 1 lb Apples (3 md.) peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup) ...

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Salsa Cruda La Times Recipe

Salsa Cruda La Times recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Salsa Cruda La Times recipe  PDF


2 Medium tomatoes, quartered
1 Medium onion, quartered
2 Jalapeno chiles, halved
seeds removed, optional 1 tb Lime or lemon juice
1/2 ts Salt
1 tb Chopped cilantro, optional
Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times.

Salsa Cruda La Times recipe and other vegetarian recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
252 people have voted
Last Reviewed on 2019-03-21



Thursday, Mar 21 2019 Download & Print Salsa Cruda La Times recipe  PDF   Vegetarian recipes RSS   New

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2 1/2 lb Crookneck squash 1/4 c Butter 1 tb Olive oil 1 Onion medium, chopped fine 1/2 c Water chestnuts finely chop 1 ts Salt 1/2 ts Pepper Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mi thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. From: Clarita's Cocina ...

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Category: » Dessert Recipes

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