After mixing well with large spoon (do not use mixer), pour into cake pan and freeze.Keep in freezer until 10 minutes before serving.Cut into squares and serve.Works great as a holiday salad. ...
Simmer this for 30 minutes on low, then add 16 ounces Velveeta cheese (cubed).Stir to make sure cheese does not stick or burn, then put in a crock-pot. ...
Beat to a cream the butter, sugar, flour and milk.Add beaten egg whites.Color 1/2 the batter pink.Layer batter in 2 (9-inch) greased and floured pans or one 9 x 13-inch pan.Layer pink and white laye ...
Wash beets. Place in large saucepan. Cover with cold water. Bring to boil. Boil for 30 to 45 minutes, until tender. Drain; slip off skins. Cut beets into 1/4 inch slices. In 2 quart saucepan stir to ...
Beat egg yolks with beater, adding sugar.Beat (in double boiler) over boiling water until thick, about 3 minutes.Remove; add rind and juice.Beat egg whites until stiff and fold in first mixture.Whip ...
Heat the butter in large saute pan.When the butter is foaming, add the tomatoes.Toss them over high heat, shaking the pan back and forth for about 3 minutes and sprinkling the tomatoes with the suga ...
Combine cucumber, onion and salt and let stand, lightly covered, for at least 2 hours, then drain.Place ingredients in a bowl and add sour cream, vinegar, sugar and pepper.Fold into cucumber mixture ...
Simmer vinegar, sugar, salt, mustard and celery seed for 5 minutes.Pour over cucumbers and onions and put in refrigerator. Let set 7 days before eating.(If you want crisper pickles, soak cucumbersfi ...
Boil crabs as usual with salt, pepper, bay leaves, lemon, a few cloves (whole) and crab boil.Clean crabs by removing backs and inedible parts.Break in half and remove claws.Put crab halves and claws ...