In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce ...

Wash and drain lentils. Simmer on low with chicken broth and spice bag (cheese cloth) for several hours. Lightly brown onion and celery in canola ...

In 5 quart or larger dutch oven cook sausage over medium heat until lightly browned. Drain fat. Add garlic and onion, cook until limp. Stir in ...

Rub a large bowl with a cut garlic clove. Peel tomatoes, remove cores and chop into small pieces. Prepare cucumbers, pepper and onion. Add to tomato ...

Boil potatoes 10 minutes in chicken broth. Add cornstarch which should be thinned with a little half and half. Rinse clams and be sure they are free ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

Peel carrots. Cut in small pieces. Add small amount chicken stock and bay leaf. Microwave on high for 10 to 15 minutes or cook on stove top until ...

Cook carrots, celery and onion until tender in 1 cup boiling salted water. Do not drain. Melt butter in double boiler; blend in flour. Add milk, cook ...

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a ...

Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. ...