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. ...
Arrange tomato slices on a platter, sprinkle with basil, parsley and oregano.Combine lemon juice and vinegar, drizzle over tomatoes.Cover and chill - 2 hours.Sprinkle with salt and pepper. ...
Mix ingredients and place in a 13 x 9-inch pan or mold. Freeze.May be served frozen or allowed to thaw. ...
Stir together first 5 ingredients. Add potatoes and onions. Toss to coat well. Cover and chill 4 hours. Sprinkle with chopped parsley. Makes about 4 cups. ...
Mix yogurt and Cool Whipin a bowl.Dump into crust.Chill a couple of hours and enjoy. ...
Melt butter in saucepan.Add next 3 ingredients and cook until a soft ball may be formed.Add nutmeats.Beat until smooth, then pour into buttered dish.Let cool, then cut. ...
Drain liquid from the peas.Place peas in bowl.Add remaining ingredients and mix thoroughly.Store in jar in refrigerator and remove garlic bud after one day.Store up to two weeks in refrigerator. ...
Brown together ground beef, onion and garlic. Drain excess fat.Stir in remaining ingredients; mix well. Cover and simmer for 30 minutes.Makes 4 servings. ...