Saute onion and okra in hot drippings until okra ceases to rope, about 30 minutes, stirring frequently.Add tomatoes and stir in remaining ingredients.Reduce heat; cover and cook 20 to 30 minutes.Ser ...
Cream sugar, oil and eggs together; add flour, allspice, cinnamon, nutmeg, cloves, soda, salt, buttermilk and nuts.Stir in figs.Bake for 1 1/2 hours at 350\u00b0. ...
Heat together, but do not boil.Pack into jars and seal while very hot.It is better to make 4 quarts at a time. ...
Cook and slice beets. In saucepan, stir cornstarch, sugar, salt and pepper. Gradually stir in water (liquid from canned beets) and vinegar. Cook, stirring constantly until mixture thickens and boils ...
Soften apricots; cover apricots with boiling water and stand overnight or place apricots and 3 cups of water in a bowl.Cover and microwave on High for 12 minutes, then add the additional 2 cups of b ...
Place okra, stem side up, in jars.Place garlic and pepper on top of okra.Bring alum, vinegar and salt to a boil.Pour over okra and seal.Don't open this up until 8 weeks have gone by. ...
Saute onion in butter; add bread cubes and sugar.Cook slowly; stir in tomatoes and seasonings.Place mixture in buttered shallow casserole and bake for 45 minutes at 350\u00b0. ...
Do not cook macaroni.Just mix all ingredients together.In buttered casserole, soak all ingredients for at least 4 hours before baking.(Can leave in refrigerator overnight.)Bake at 350\u00b0 for 1 ho ...
Drain pickles and cut in desired size (chunks, slices, etc.) Put back in jar and add sugar, vinegar and alum.Shake until sugar is dissolved.Store in refrigerator 1 to 2 days before serving. Don't us ...
Make cake mix according to package directions using water and egg whites.Bake in a 13 x 9-inch baking pan.Cool on wire rack. Cut half the cake into 1-inch cubes (freeze or reserve remaining cake for ...