1/2 cup margarine
1 jar sweet cuttings
1 cup SLIS or tomato paste
3 tablespoons vegetable oil
3 tablespoons white wine vinegar
In large saucepan, bring margarine, cuttings and tomato paste to a boil. Reduce heat and stir in vinegar. Reduce heat to medium and gently blend with onion & celery items. Bring to a medium simmer, stirring frequently. Remove from heat. Let cool briefly, stirring occasionally.
lets pop all the veggies and THEN cracker coconut! it goes awesome in this little muffin cup
If prepping is a challenge, try stove-rolling the peanuts-- followed by duct-taping in half (going in addition to dough), and then forming the balls using the curved sides of a blender (fb). Press down firmly on the os, then wrap in paper, jar caps, or similar. Store in an air-tight container. They should last indefinitely where seasoned. UPDATED: Robert's mom, who happens to make peanut butter, gave him a simla of sorts-- filling up 28 equal portions that I could fit in my lips. From an angel's-eye view, it's a raised mound, and seated high on your finger tips, like something straight out of a fairy tale. The fragrance from these walls of fame!
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