Fill 1/2 gallon jar with small cukes.Sprinkle dill in jar as you fill it.Add salt, vinegar, onions and spices.Fill jar with cold water and refrigerate.Leave a few days, then the jar may be shaken da ...
Drain juice from beets and pineapple.Reserve half of each. Heat beet juice and vinegar in saucepan.Mix cornstarch with cold pineapple juice.Add cornstarch mixture to saucepan containing hot liquids. ...
Combine all ingredients until blended.Divide in half.Shape into a roll, 1 1/2 inches in diameter.Wrap in foil. Refrigerate overnight.Unwrap; bake on broiler pan at 200\u00b0 for 4 hours. ...
Preheat oven to 350\u00b0.In large mixer bowl, beat margarine and sugar until fluffy.Add eggs, one at a time, beating well after each addition.Stir in jam and preserves.Stir together dry ingredients ...
Mix all ingredients together and refrigerate.Pickles will appear thick but will develop water when in refrigerator.Pickles last indefinitely and will stay crisp. ...
Pour a quart of washed berries into pastry lined pie plate. Also pour brown sugar, flour, salt and a little nutmeg over berries.Add top crust, slitting the center of top crust.Press edges together.T ...
Combine all ingredients and cook on top of stove, stirring constantly, until mixture begins to thicken.Pour into pie shell and cover with crust. Bake at 350\u00b0 for 3/4 hour. ...
Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot.Finely chop rhubarb; do not peel.Place in 2-quart saucepan; add 1/2 cup of water.Bring to a ...
Stir together sour cream, parsley, tarragon vinegar, sugar and chives.Fold in cucumbers.Cover and chill. ...
Place limeade, lemonade, powdered sugar and egg whites in blender.Blend until smooth and frothy.Add cracked ice gradually to thicken. Add enough club soda to cut tartness to your taste.Pour into pre ...