Cut the venison or beef into thin strips.Dip into the mixture.Then put into dryer or dehydrator.Dry until it's the way you like it. ...
Wash tomatoes, but do not peel.Cut 3/4-inch slices.Place on paper towels. ...
Drain vegetables well.Then mix oil, vinegar, sugar, salt and water together; pour over vegetables.Let stand 48 hours before serving. ...
Salt squash, onion, peppers and carrots and let stand for 1 hour.Bring to a boil sugar, vinegar, celery seed and allspice. Drain vegetables and pack into jars.Pour hot syrup over them. Seal.Process ...
In a large mixing bowl, add flour and salt.Make a well in the flour.Add your eggs in the center of the well and beat with a fork.Pour milk into the mixture, stirring as you pour.You need just enough ...
Peel peaches; add sugar and let stand overnight.Then add vinegar and spices (tied in cheesecloth) and cook until peaches are done.Lift out and place in jars.Let juice boil until thick, then pour ove ...
Put all ingredients in glass gallon jar and shake well each day for 7 days.Keep in refrigerator after 7 days.They are ready to eat. ...
Peel and chop tomatoes; bring to a simmer 10 minutes.Add cut up vegetables, spices and vinegar.Cook over low heat until desired thickness.Put in sterile jars; place jars in hot bath and boil for 20 ...
Mix mushroom soup and milk well.Stir in all other ingredients.Prepare at least 4 hours ahead of cooking or let set overnight. ...
Heat oven to 425 degrees.Sift flour, measure and add baking powder and salt. Sift again.Cut in shortening.Blend until mixture looks like coarse corn meal.Stir in enough milk to make soft dough.Turn ...