Bring vinegar and salt to boil.Pack cucumbers in quart jars (cleaned and prepared for canning) with alum and dill weed.Pour boiling liquid over cucumbers and seal.Let stand for 6 weeks before using. ...
Squeeze and mash fruit until it is broken to release juices. Add sugar and mix.Put in large, airtight container, glass, crock or plastic bucket with plastic tubing leading to a gallon jug of water.A ...
Put a layer of cucumber, alternating with a layer of onion until a gallon jar is packed full.Mix vinegar, salt, sugar and spices.Pour over cucumbers and put in refrigerator.They are ready to eat in ...
Combine sour cream, sugar, vinegar and salt.Add cucumbers and onions; toss gently.Chill for 24 hours and serve. ...
Mix all dry ingredients together.Mix milk, oil and eggs. Beat until smooth.Add to dry ingredients.Bake in Bundt pan at 350\u00b0 for 1 hour. ...
In large saucepan over medium heat, combine mixed fruit, nectar, lemon juice and honey.Bring to a boil.Reduce heat to low; simmer 10 minutes.Stir in remaining ingredients.Serve hot or chilled.Serves ...
Slice green tomatoes and set aside.Bring a large pot of water to boiling.Sterilize canning jars and lids.I use a wire basket for putting tomatoes in the boiling water and put enough to fill one jar ...
Simmer raisins in water 5 minutes.Combine beaten eggs, sugar and salt.Gradually add to hot raisins.Cook, stirring constantly, until thickened.Stir in butter, vanilla and walnuts. Cool slightly.Pour ...
Mash cranberry sauce with fork; add lemon juice and blend. Pour into 1-quart bowl with lid.In another bowl, add sugar to softened cream cheese and mayonnaise; mix well.Add pecans.Whip cream and fold ...
Wash large cucumbers.Peel and core out seed.Slice cucumbers about 1/2-inch thick.Mix cucumbers and water.Let stand 24 hours.Drain and soak in cold water 3 hours.Drain and wash in clear water.Mix vin ...