My recipes


1/2 c. green pepper, chopped
2 tsp. parsley or 1 tsp. dried
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. pepper
with a spoonful of cream and some sprinkled parsley.
2 med. pkg. egg noodles
1 c. Crisco oil
1 c. sugar
1 tsp. salt
1 tbsp. Accent
1 tbsp. garlic salt
1 c. dark vinegar (tarragon)
1 tbsp. dry mustard
3 tbsp. parsley flakes
1 med. chopped onion
1 bell pepper, sliced
Cook noodles until tender. Drain, rinse noodles in cold water and drain again.
Place in large container that can be sealed. Add rest of ingredients; mix and
chill overnight.
1 c. tomatoes, peeled & chopped
1/2 c. celery, chopped
1/2 c. cucumbers, chopped
1/3 c. green onion, chopped
1 or 2 drops of garlic oil
2 tbsp. salad oil
1/2 tsp. Worcestershire sauce
2 1/2 c. tomato juice
Mix all together and chill overnight.



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