Fill a gallon jar with the sliced cucumbers and onions.Mix with the remaining ingredients.Put in refrigerator.Shake every day for 6 days.Ready to eat on the seventh day. ...
Preheat oven to 400\u00b0.Lightly spray cookie sheet with nonstick cooking spray.In a large bowl, whisk vegetable shortening and applesauce until shortening breaks into pea size pieces.Add sugar and ...
Blend all the ingredients together in a blender.Pour into small paper cups and freeze.Place a plastic spoon or popsicle stick in each cup when yogurt mixture is half frozen.Freeze thoroughly. ...
Mix cabbage and salt; let stand for 1 hour, then squeeze out juice.Heat together celery seed, mustard seed, sugar and vinegar; bring to a boil.Cool.Pour over cabbage mixture.Pack into freezer contai ...
Cut corn off the cob.In large cast-iron skillet, melt butter or bacon grease.Stir in corn and onions.Cut zucchini and yellow squash into 2-inch slices, then quarter each slice.Add to skillet.Cook 5 ...
Boil all ingredients except cucumbers together and let cool. Pack cucumbers in jar and pour cooled mixture over then. ...
Step 1:Wash cucumbers and cover with salt solution for 7 days, 2 cups canning salt to 1 gallon cold water. ...
Melt butter; add flour and cook slowly, stirring constantly to form a smooth paste.Add vinegar, sugar and water; cook until thick.Place beets in baking dish.Pour sauce over beets.Cover lightly.Place ...
Dredge tomatoes in cornmeal. Fry tomato slices in hot oil in a skillet until browned, turning once. Drain well on paper towels. Sprinkle with salt, sugar and pepper. Serve hot. Yields 6 servings. ...