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Aunt Estelle'S Homemade Syrup

Add 1/2 cup water or more to dissolve sugars; add maple flavoring.Boil to thin syrup.Remove from heat.Stir in white syrup.This will not crystallize and will keep a long time. ...

Best Beets

Place hot beets in serving dish.Pour French dressing over beets; toss lightly.Top with sour cream; sprinkle with onions. Makes 4 to 6 servings. ...

Society Pickles

From the North Dakota Jaycees, July, 1976. ...

Heavenly Yogurt

Spray a saute pan with nonstick cooking spray lightly.Brown banana; add orange juice, apples and optional fruit.Continue cooking on medium heat until apples are softened and orange juice is reduced. ...

Apricot Squares

Cream sugar and butter.Add egg and vanilla.Sift dry ingredients.Add to creamed mixture.Press 2/3 of mixtureinto cookie sheet (will cover about 3/4 of pan).Spread apricot preserves over this.Put rest ...

Fig Strawberry Jam

Mix all ingredients and bring to a boil for 3 minutes.Place in jars.Seal and let set one or two days before freezing. ...

Honeyed Beets

Cook beets; cut julienne.Cook onion in oleo until tender. Stir in beets, honey, etc.Heat until beets are hot.Sprinkle with parsley. ...

Brown Fig Preserves

Clean figs in water, remove stems and cut figs in half. (If desired, they can be left whole.) Place in a large pan, a dish pan works well. Put 5 pounds of sugar on top, heat stove to medium and cook ...

Pickled Beans

Mix together cold water, vinegar and salt.Cook beans until almost done.Wash in cold water.Pack beans in quart jars and fill with water mixture leaving a small space at the top of the jar.Seal tightl ...

Frozen Salad

Mix together all but the Cool Whip and pecans.Fold in the Cool Whip. Add the pecans. Freeze overnight in a 9 x 13-inch pan. Cut and serve when needed. ...

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