Combine rhubarb and sugar.Mix well.Let stand 1 hour, then bring to a boil. Boil 10 minutes or until tender.Remove from heat and add the Jell-O. Stir well. Add the pie filling. Stir well. Return to h ...
Mix all ingredients by hand and pour into bowl.Refrigerate before serving. ...
Drain beets, reserving 2 tablespoons juice. Set beets and juice aside. In a saucepan, combine sugar and cornstarch.Add vinegar, orange juice and beet juice. Bring to a boil.Reduce heat and simmer fo ...
Pour sugar over figs in a large container and let this set overnight in refrigerator.Cook over low heat for about 3 hours or until syrup is thick.Pour into jars and seal. ...
In medium soup pot, melt butter/margarine.Saute onion and leek, stirring occasionally until soft.Stir in pumpkin, chicken broth, salt and spices.Simmer, uncovered, for 15 minutes.Stir occasionally.R ...
Mix together in a quart jar the oil, vinegar, sugar, salt and pepper. Add alternately onions and cucumbers, adding a pinch of salt and pepper after each layer.When jar is filled, cover top and shake ...
In a large bowl, combine first eight ingredients.Cover and refrigerate for 8 hours or overnight.Serve with tortilla chips. Yield: 7 cups. ...
Scrub very small cucumbers and cover with ice. Let stand for 4 hours. Drain and put into sterile jars. For each quart jar, add 1/8 teaspoon alum, 3 cloves garlic and 2 heads dill. ...
Peel cucumbers; remove seeds and cut in strips 1/2-inch wide. Cover with cold water and let stand overnight.Drain.Pack upright in sterilized jars.Boil vinegar, water and sugar 3 minutes.Add salt and ...
Cover bottom of large shallow casserole with dried beef.Place chicken breast on the beef; place a piece of semi-fried (limp) bacon on each piece of chicken.Mix sour cream and mushroom soup and sprea ...