Heat water, vinegar, salt and turmeric and boil until they turn color.For more dill flavor, put dill weed or dill seed in each jar.Put in jars, covering with juice and seal. ...
Grease and flour Bundt pan. Sprinkle chopped nuts in bottom of pan. Mix rest of ingredients. Pour in pan. Bake at 325\u00b0 for 45 to 50 minutes. ...
Drain liquid from one can of beets and discard.Take one can of liquid and add sugar and cider vinegar.Bring to boil and put beets in.Bring to another boil and turn off heat.Let stand for 1 hour.Put ...
Preheat oven to 300\u00b0.In a large bowl combine oats, nuts, raisins, sunflower seeds and nonfat dry milk.Mix completely. Add melted butter and honey.Mix to coat.Place granola mixture on two cookie ...
Cook juice drained from beets and pineapple in small saucepan with cornstarch, sugar and vinegar, stirring constantly until thickened. Add salt and pepper to taste, drained beets, pineapple and butt ...
Chip pears; cover with water and boil until tender.Drain. Beat with mixer.Put all ingredients in a saucepan and cook 20 minutes.Put in jars and seal. ...
Drain liquid off pickles; throw away juice.Rinse pickles in jar several times.Add 3/4 cup sugar.Shake well.Put in refrigerator and store for 6 days.Shake once or turn upside down every day.Crisp and ...
Drain pickles; reserve juice.Cut pickles in quarters lengthwise, then in half through middle, to get 8 pieces from each pickle, put pickles back into jar, layering with red pepper and garlic.Dissolv ...
Prepare jello as directed, but omit the cold water. Do not refrigerate, let set at room temperature. Bake cake in 13 x 9-inch pan. Let cool. Poke holes in cake. Pour jello over all. Refrigerate at l ...
Cook beets and slice into sterilized jars. Pour over beets the beet juice, vinegar, salt and sugar. Let come to boil. Seal jars. ...