Put sugar and vinegar on peaches and cook until thick.\tSeal in jars or freeze.\tThis makes great fried pies. ...
Core tomatoes and slice 1/4-inch thick.Measure 16 cups. Combine tomatoes, onions and green peppers.Set aside. ...
Cream together the cream cheese, sugar and whipped topping. Fold in remaining ingredients.Place in a 9 x 13 x 2-inch pan and freeze.Cut into squares and serve. ...
Beat cream cheese at medium speed with an electric mixer until creamy.Gradually add sugar, beating until smooth.Fold in whipped topping and remaining ingredients; spoon into a 13 x 9 x 2-inch baking ...
Slice pickles, but not thin. Put in a jar along with onions. Bring sugar, vinegar and water to a boil. Add horseradish to jar. Pour vinegar mixture over all. Cool and keep in refrigerator. Crispy an ...
Crush berries andbringtoa boil.Strain through a jelly bag, squeezing out\tallthe juice.Make only 4 cups of juice into jelly atone\ttime.Use 1 cup juice to 3/4 cup of sugar. Bring juicetoa\tboilandad ...
Roll out very thin on floured board and cut into noodles.Let dry for 20 minutes (if time permits).Drop into boiling broth and cook until tender. ...
Sprinkle the salt over the first 4 ingredients and let stand for 3 hours. Heat the vinegar, mustard seed, celery seed, whole cloves, sugar and turmeric powder. When boiling hard, add drained cucumbe ...
Cream butter or margarine and sugar in a large mixer bowl; add syrup, eggs and flour.Beat well.Stir in chocolate chips.Pour into greased 13 x 9-inch pan.Bake at 350\u00b0 for 30 to 35 minutes. Cool. ...
Mix together and refrigerate 24 hours in a glass bowl.Do not use a plastic bowl.Put in containers and freeze.Makes about 3 pints. ...