In a large saucepan, stir together sugar and rhubarb.(Do not add water.)Cook gently until rhubarb is tender.Cool for 10 minutes.Stir in 1 package Jell-O.Pour into jelly glasses and cover with paraff ...
Marinate meat strips with all ingredients for 8 hours.Put meat on metal grate on rack.Put in oven at 150\u00b0, no more than 200\u00b0.Dry for 4 to 8 hours. ...
Drain pineapple, reserving syrup.In saucepan, soften gelatin in syrup.Add jelly and dash of salt; heat and stir until gelatin is dissolved and jelly melted.If needed, beat to blend jelly. Stir in pi ...
Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables.Soak for 15 to 18 hours in a cool place. Drain.In a large pot, mix sugar, spices and vinegar.Bring to a boil and b ...
Fold yogurt and Cool Whip into pie crust and freeze for 4 hours.Remove and place into refrigerator 30 minutes before serving. ...
In bowl, mix Veg-All, soup, meat, salt and pepper to taste. Pour into casserole dish.Mix Bisquick and water as if to roll into biscuits.Spread this mixture over casserole mixture as you would top a ...
Chop herbs fine.Blend all ingredients together and chill. Garnish with nasturtium flowers.If too thick, add milk. ...
Combine all ingredients; mix well.Place in jar; refrigerate. The pickles will be ready in 24 hours and will keep up to 1 year. ...
Mix butter and wafers and put in 8 x 8-inch tin.Bake at 375\u00b0 for 5 minutes.Turn oven off.Mix other ingredients, pour mixture into crust and leave in oven for 30 minutes. ...