Wash and slice enough hot peppers to fill 9 or 10 pint jars. Fill jars with peppers and mix sugar, vinegar and bread and butter pickle mix. Bring mixture to a boil and pour in jars over peppers. Sea ...
Mix everything together cold (no cooking).Let stand overnight at room temperature.Put in jars and keep in refrigerator.Happy eating! ...
Mix cream cheese and Marshmallow Creme with a mixer.Chill and serve with fresh summer fruits. ...
Season chicken with salt.Coat with flour; shake off excess. Heat oil in skillet.Add chicken; cook per side until no longer pink throughout.Add wine to skillet; cook 30 seconds.Remove chicken and cov ...
Mix vinegar, sugar and salt.Pour over all other ingredients. Keeps in refrigerator for weeks. ...
Soak the cucumbers and lime in water to cover. Let set overnight.Rinse and soak in ice water for 2 hours.Make syrup to cover using 1 part sugar and 1 part vinegar (about 5 pounds sugar and 1/2 gallo ...
Boil the sugar, vinegar and spices together for 20 minutes. Place a few peaches at a time in the syrup and cook until tender. Pack in clean sterilized jars.Cover with lids (sterilized) after coverin ...
Mix vinegar, water, sugar, spices, and salt. Simmer 10 minutes. Add beets. Simmer 15 - 20 minutesor until beets are tender - don't over cook. Put in desired containers and seal. ...
Cook nectar, sugar and cornstarch until thickened; cool. Spread over torn pieces of angel food in a 9 x 13-inch pan.Top with Cool Whip; refrigerate.Garnish with sliced almonds. ...
Cook the first 5 ingredients until thick and add the beets and oleo.Let stand in syrup 30 minutes before serving. ...