Let cucumbers, salt and onion stand overnight.Drain next morning, so salt will be all gone.Let sugar and vinegar come to a boil.Let cool.Pour over drained pickles.Let stand 24 hours.Ready to serve. ...
Combine all ingredients in abowlandmix thoroughly with a spoon.(Be sure toincludesyrup from fig preserves. This is the only liquid andsweetenerin\tthiscake).Pour into well-greased pan about 9 x\t12- ...
Make a brine of vinegar, water and salt; bring to a boil. Place the dill, garlic and mustard seed in bottom of jar.Pack cucumbers in jar and pour brine to within 1/2-inch of top.Fasten lids and proc ...
You will also need a container to hold a gallon of liquid (glass, well glazed clay or other impermeable material; crock with cover), flat plate slightly smaller than the inner surface of container a ...
Break or cut the cauliflower into bite size pieces.Heat the butter and oil.Add the chilies, cumin, pepper corns, coriander and ginger.Fry on medium heat; stir often so the spices don't burn for abou ...
Mix Jell-O and sugar.Add boiling water; mix well.Add cold water.Place in refrigerator for 1 hour and 15 minutes or until the consistency of egg whites.Remove from refrigerator and beat with hand mix ...
Pour the yogurt, soft cheese and sugar into a bowl and beat until the sugar is fully dissolved. Thoroughly mix in the lemon or lime juice and rind. Pour into the ice cream maker and proceed as direc ...
Mix and freeze in 8x12 pan. Remove from freezer about an hour before serving. ...
Mix yogurt and whipped topping until creamy.Pour into graham cracker crust evenly.Refrigerate for 3 hours before serving. ...
Preheat oven to 350\u00b0.Generously grease and lightly flour 9 x 13 x 2-inch pan.In large bowl, blend cake mix, pudding mix, eggs, yogurt and oil.Beat with electric mixer on high 3 minutes. Scrape ...