Cut tomatoes into 1/4-inch slices.Combine flour, salt and pepper.Dredge tomato slices with this mixture.Place in heavy skillet, containing hot bacon drippings.Fry slowly until brown, turning once.Yi ...
Peel and remove all green and pink portions from melon.Cut into 1-inch cubes and soak overnight in salt water.Drain, cover with fresh water and cook until almost tender.Drain. ...
Place all ingredients in blender.Mix.Add ice until mixture becomes frozen.Makes 4 drinks.Garnish with a strawberry or whipped cream, if desired. ...
Heat sugar, juice and vinegar in saucepan.Combine water and cornstarch.Add gradually to hot liquid to thicken.Add beets. Stir in butter and salt.Serve warm. ...
Soak pickles overnight.Then boil 40 minutes.Slice cucumbers 1/4-inch thick; cover slices with a solution of 2 cups slaked lime in 2 gallons of water.Soak 24 hours.Slaked lime is available from your ...
Pour boiling syrup over beets. Seal. Cold pack 1/2 hour in boiling water.This fills 3 quarts of beets.These can be used for Harvard beets also. ...
Wash tomatoes and cut into 3/4-inch thick slices.Mix flour, salt and pepper.Dip tomato slices into flour mixture.Heat butter in a 10-inch skillet.Add tomato slices, cook over medium heat (turning on ...
Beat cranberries and lemon juice in mixer.Place in 5-cup salad mold; freeze.Blend cream cheese and mayonnaise; gradually add powdered sugar.Fold in nuts, pineapple and whipped cream. Top salad mold. ...
Mix together all ingredients and bring to a boil, stirring until sugar dissolves.Turn off burner but leave syrup on burner until bubbling stops. ...
Cut sour pickles and jalapenos crosswise into rounds (seeding jalapenos is optional).Peel garlic, leaving cloves whole.Heat vinegar, sugar and oil to just below boiling.Pour over pickles, jalapenos ...