In a small saucepan, combine sugar and cornstarch.Stir in apricot nectar, lemon peel and juice.Mix well.Bring to a boil over medium heat.Cook 1 to 2 minutes or until thickened, stirring constantly.P ...
Mix together sugar,Karoand hot water.Boil to soft ball stage.Pour into mixing bowl.Add cream of tartar, food coloring andflavoring.Beatuntil creamy.Drop onto waxed paper; swirl tops.Setinhotwaterif ...
Place all but last 2 ingredients in a large mixing bowl and beat thoroughly.Fold in jam and nuts.Place in a greased and floured tube cake pan.Bake 1 hour at 300\u00b0.Cool to warm and frost with Car ...
Put cucumbers, garlic and sliced onions into a gallon size jar until jar is full.Bring to a boil remaining ingredients.Pour over pickles.Shake every day for 7 days.Good for 6 months. Refrigerate! ...
Combine jelloandwaterinlarge bowl.Add apricot nectar and mix well.Pour 1/2 inch layer of this mixture into aring mold.Decorate alternately with mandarin oranges and cherries. Placein refrigerator an ...
Pack cucumbers in jars.Add to each jar the following:2 or 3 cloves garlic, 2 bay leaves, 1/2 teaspoon mustard seed and 2 or 3 red hot peppers (or 1 teaspoon loose red peppers). ...
Slice the cukes thin and cover with cold water in which the salt has been dissolved to 1 gallon of water. Soak 8 days. Drain and rinse in cold water.Add the alum to cukes. Cover with water and boil ...
Slice green tomatoes 3/4-inch thick.Sprinkle with salt and pepper.Dredge with flour or dip in beaten egg and roll in cracker crumbs.Fry in small amount of butter, turning to brown on both sides. ...
Mix rhubarb, sugar and pineapple together and boil 20 minutes. Remove from heat.Stir in jello.Mix well.Pour into hot jars. ...
*Start with 1 2/3 cups oats; grind in blender or food processor. ...