Wash anddryenoughcucumbersfor six 1-quart jars. Place a portion of dill in bottom of each jar, 1 hot pepper, 1 clove of garlic, 1 slice onion, 1 teaspoon of whole spices, a small lump ofalumandcucum ...
Mix Cool Whip and yogurt until blended.Pour into graham cracker crust and refrigerate until firm, about 1 hour. ...
Cut the rinds in cubes.Soak 2 hours in ice water with 1/4 cup of salt. Drain off water and add cold water to cover.Cook 10 minutes or until tender, not soft.Drain this water off and add the vinegar ...
Combine dry ingredients.Add vinegar.Use quart or pint jars that have been washed, scalded and wiped dry.If using jars with rubber, do the same.Use finger length cukes, washed with cold water and wip ...
Combine together all ingredients, except jello.Cook until it boils.Turn to simmer, 30 minutes.Remove from burner.Add 6 ounces of any kind of jello.Stir until jello dissolves.Put in jars at once.Seal ...
Drain juice from beets and set aside.Combine sugar, cornstarch and salt; mix good and add beet juice.Stir well and add melted butter and vinegar.Add the beets; heat thoroughly until beets are heated ...
Place peaches in small bowl; top with yogurt and wheat germ. Garnish with blueberries.Serves 1, about 190 calories and 3 g fat. ...
Blend first 3 ingredients in a blender until very fine.Add sugar, blend about 5 minutes.Add pectin and water.Bring to a boil for about 1 minute.Put into jars and cover with wax. ...
Preheat oven to 200\u00b0.Cut tomatoes in half.Place, cut side up, on baking sheet and sprinkle with coarse salt.Bake for 7 hours.(Check periodically to prevent burning.)Divide basil, garlic and cap ...