In medium saucepan over medium heat, combine first 5 ingredients. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat; stir in butter and apples. Makes about 2 ...
Cook rhubarb, sugar and pineapple at least 20 to 25 minutes. Add dry jello.Mix and pour into jars and seal.Store in freezer.Makes 4 or 5 pints. ...
Drain beets, reserving 1/3 cup liquid.In saucepan, combine sugar, cornstarch and salt.Stir in reserved beet liquid, vinegar and oleo.Cook and stir until mixture thickens.Add beets; heat through. ...
Select small, young beets; cook until tender.Dip into cold water.Peel off skins.Make syrup of other ingredients.Pour over beets and boil for 10 minutes.Pack into sterilized jars and seal at once. ...
Mix berries and sugar.Let stand for 20 minutes, stirring often.Mix water and Sure-Jell; bring to a boil and boil for 1 minute.Stir in strawberries and keep stirring for 2 minutes more. This jells ve ...
The longer you store this, the better it works.Prepare weeks or months in advance for special events.Cut off tops and bottoms of coffee cans.Smooth the edges of cans.Dip can in pan of solution.Wave ...
Put all ingredients in a blender or food processor and mix. Pesto should be chunky. Makes about 1 1/2 cups. ...
Soak cucumbers in cold water and salt for 7 days.Stir every morning so as not to get a scum.On the eighth day, drain and rinse.Soak for 24 hours in 1 gallon cold water to 2 tablespoons alum.Drain we ...
Soften cream cheese.Add mayonnaise and sugar.Stir in cranberry sauce and pineapple.Mix well.Add nuts, if desired. Fold in Cool Whip (do not whip or beat).Pour into mold and freeze, preferably overni ...
Add salt to boiling water and let cool.Pour over cucumbers and leave 2 weeks.Wash off brine.Use enough cold water to cover cucumbers.Add alum and leave 24 hours.Drain and discard alum water.Pour eno ...