beans - 398 ml, 12 oz can
x onion, thinly sliced
1/4 cup 50 ml
Drain and rinse canned beans. In a large bowl mix beans, corn, onion and green pepper. Add vinegar, oil and sugar together. Pour over salad and mix. Add salt & pepper according to taste.
Makes 6 servings.
You can save even more pennies by cooking with dry beans instead of canned beans. Dry beans are approximately 1/2 the cost of cooked beans. Take the dry beans and soak them before cooking. Soak 1 cup (250 ml) of dry beans in 3 cups (750 ml) of water for 12 hours. Boil gently for 3 minutes, then remove from heat and let stand one hour.
2 cups - shredded 500 ml
Plain yoghourt , 1/2 cup 125 ml
Mayonnaise , 1/4 cup
In a bowl through in some cabbage, carrot and onion.
In a small bowl add and stir together the yoghourt, mayonnaise and sugar.
Pour over salad and toss. Season with salt & pepper to taste. Make
sure to cover and refrigerate.
Prepared mustard, 1/2 tsp.
Peel potatoes and cut into even cubes. Place
in suitable pot with eggs and then cover with water. Bring it to boil, then reduce
heat and let boil for 15 minutes. Take off stove and drain water from pot. Remove
eggs and rinse under cool water. Peel eggs and cut into quarters. In a bowl put
onion, celery, mayonnaise, mustard, salt and pepper, then put some mix dressing
with eggs and potatoes. Serve warm or cold.
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