Mix together ingredients and pour over tomatoes that have been cut in small wedges. ...
Put 1/2 crushed cookies into 9 x 13-inch pan.Whip cream; fold in mints and marshmallows.Carefully spread on cookie base. Top with rest of cookie crumbs. Cover and refrigerate for 2 to 3 days.The min ...
Soak cucumbers in lime water for 24 hours.Wash and cover pickles with water, ice and 1/4 cup salt for 3 hours. Drain and wash. ...
Put salt over cukes, onions and pepper and let stand 1 hour. Do not drain.Mix rest of ingredients.Put in any type of container except metal and cover.Will keep indefinitely in the refrigerator. ...
Soften ice cream; fold in cherries.Place in freezer until firm.Using ice cream scoop, scoop ice cream into dish of flaked coconut, coating all sides well.Leave in freezer until ready to serve. ...
Mix creamed butter, jam, sugar, peach preserves, strawberry preserves, apple butter and sorghum.Add allspice, cinnamon, nutmeg and soda to flour and sift into first mixture adding buttermilk, a litt ...
Combine figs, sugar and strawberry jello in large pot.Cook for 20 minutes over medium heat, stirring constantly.An electric beater helps to do the stirring.Add Sure-Jell and cook for 10 minutes more ...
Mix and bring to a boil. Drop in cucumbers and just drop them in until they are hot through and through. ...
Put half of crushed cookies in bottom of 9 x 13-inch pan. Whip the cream and add marshmallows and mints.Spread over bottom layer.Sprinkle rest of crumbs on top.Refrigerate two days before serving.Th ...
Freeze cookie dough 15 minutes. Heat oven to 350\u00b0. Cut cookie dough into 1/2-inch slices; cut each slice in half. Shape dough into balls; roll balls in peanuts. Place 2 inches apart on ungrease ...