Combine all ingredients in a canner or large pot.Place, uncovered, in a 350\u00b0 oven for 6 hours.This need not be checked during cooking.Can or freeze.Makes 10 quarts. ...
Dissolve cornstarch in cold water.Whisk together 1/2 cup water, lemon juice and Dijon mustard.Put in saucepan and heat. Add cornstarch mixture and continue heating until mixture thickens.Add lemon j ...
Mix sugar and cornstarch in saucepan.Gradually stir in water.Bring to a boil and boil for 1 minute, stirring constantly.Reduce to simmer and add margarine and vanilla. Serve hot.Yields 2 cups. ...
Chop vegetables fine.Bring all ingredients to a boil. Continue boiling for 1 1/2 hours.Add 1 cup vinegar before removing from stove.Seal in sterilized jars. ...
Pour 2 to 3 teaspoons boiling water over 3 garlic buds, cut up; let stand 10 minutes, then mix just this liquid with other ingredients.Makes about 1 pint. ...
Remove fat.Add wine, 3/4 cup beef broth and seasonings. Cook 2 1/2 to 3 hours.Insert cloves in one onion and put all onions, carrots and potatoes in the pot.Simmer 1 hour or until beef is tender. ...
Cook chicken in water with some onion and celery; reserve broth.Put 2 or 3 cups cooked chicken in bottom of greased 9 x 13-inch pan.Add cream of mushroom soup.Lay Swiss cheese over soup.Mix Stove To ...
Put all ingredients together in a bowl and with a mixer, blend and beat until thick and creamy.Makes a delicious pink colored dressing.It separates in the refrigerator, but just stir or shake and it ...
Place roast in Dutch oven or large baking pan.Slice onion over roast.Pour soups over roast, covering evenly.Cover tightly.Bake at 350\u00b0 for 35 minutes per pound or until meat is tender. ...
Cook for 45 minutes on low flame with lid off; stir often. Pour over cutlets.Be sure to remove basil leaves. ...