Fruits And Vegetables Recipes

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Phenomenal Chicken and Pasta in Creamy Pesto Sauce Ready Time: 55 Min "An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted."

Philadelphia New York-Style Sour Cream-Topped Cheesecake Ready Time: 5 Hrs 5 Min "Rich and slightly tangy, sour cream lends its distinctive flavor to this cheesecake."

Philly Mashed Potatoes Ready Time: 55 Min "These are a 'can't miss' for any dinner! Excellent!"

Piccalilli Ready Time: "Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich."

Pickled Asparagus Ready Time: "Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!"

Pickled Beets Ready Time: 50 Min "This recipe was given to me many years ago by an elderly farmers wife and has been one of my 'must do' yearly canning recipes. If you have a large amount of beets, just keep repeating brine until your beets are all gone! Enjoy!"

Pickled Eggs Ready Time: 20 Min "This pickled egg recipe is one that my Dad has made for years. It takes 5 days before they are ready to eat, but they are well worth the wait!"

Pickled Grilled Red Onions Ready Time: 20 Min "These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger."

Pickled Hot Peppers Ready Time: 30 Min "These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers."

Pickled Peaches Ready Time: "These peaches are very different and very yummy. We had a bumper crop of peaches one year and I remember my grandmother making these. We ate them for months and I still love them."