Cook rhubarb and water until done.Add sugar and jello.Boil 1 minute or until dissolved.Put in jars; cool, then freeze. ...
Soak cucumbers in lime water overnight.Drain and soak in salt water for 4 hours.Soak in clear water for 3 hours.Bring to boil in alum water.Drain and wash. ...
Mix sugar and zucchini in blender, add lemon juice.Bring to boil and boil hard for full 20 minutes.Add jello and stir well. Put in hot jars (pints) and seal.Makes about 3 pints.Use a large kettle to ...
In medium saucepan, stir together all ingredients.Bring to a boil over high heat, stirring often.Reduce heat.Cover.Simmer slowly for 45 to 50 minutes, or until rind is tender and translucent.Cool.Re ...
Dough:Add Crisco, sugar and eggs; beat well.Add flour and baking powder alternately with milk and vanilla to form dough hard enough to roll.Use pan 9 x 12-inches and layer with dough. Reserve enough ...
Mix pie filling, Eagle Brand milk and pineapple together; fold in Cool Whip.Pat ingredients into a 9 x 13-inch pan.Freeze overnight.Cut into squares and serve. ...
Fold yogurt into whipped topping; mix thoroughly.Pour into graham cracker crust and top with fruit if desired.Freeze 4 hours or overnight.Take out of freezer 30 to 45 minutes before serving.Can be r ...
Dip fillets in mixture of flour, tarragon, salt and pepper. Heat butter in a large skillet and fry fillets until golden.Turn and move to the side of the skillet.Put tomatoes in skillet and sprinkle ...