Mix dough well.Cut off pieces; roll into strips.Cut strips into small pieces on slant; place a few at a time in saucepan with hot oil.Cook until golden brown.Set aside; drain on paper towels. ...
Slice the orange into 5 or 6 slices and put them in a tea kettle. Sprinkle the sugar over the slices. Add the cloves.Pour the water into the tea kettle.Bring all this to a boil. Turn off the heat an ...
Thaw frozen cans of orange juice and lemonade. Seep tea bags in hot water for 3 to 5 minutes and then remove bags. ...
Drain olives, discarding juice and placing back in jar. Combine remaining ingredients. Pour over olives. Replace lid and refrigerate for 3 to 10 days. Turn jar daily. Drain before serving. ...
Mix all together and pour into graham cracker crust. Refrigerate until firm. ...
In a saucepan, bring sugar and water to a boil.Boil for 10 minutes; remove from heat.Stir in lemon, orange and pineapple juices.Refrigerate.Just before serving, combine ginger ale in a large punch b ...
Mix in 5-gallon can and place in freezer at least 48 hours before needed.Stir every 6 hours to slush.Freeze fruit ring of color desired.Can substitute cherry or other colors of Kool-Aid. Take out of ...
Add cold water to slightly beaten egg white. Using fork, dip each nut in egg mixture. Sift all dry ingredients together and roll nuts in a portion of this mixture until well coated. Put half remaini ...
Mix together thoroughly the pineapple juice, cranberry juice, water and brown sugar.Make in a 30 cup percolator. ...
In large saucepan, combine and bring to a boil the first 4 ingredients, stirring until sugar dissolves.Reduce heat and stir in wine, heating but not boiling.Serve with a pat of butter floating on to ...