Stew figs.Preserved figs, well drained, may be substituted in which case add 1 teaspoonful lemon juice.Cool, drain, then cut the figs into 1/4-inch cubes.Measure, packing rather closely, 2 cupfuls o ...
Mix well together sugar, beet juice, flour and vinegar; put in saucepan.Bring to boil; boil about 5 to 10 minutes, then add beets, salt and butter.Bring back to boil about 3 to 5 minutes. ...
Mix batter of flour, 1 cup sugar, milk and cornstarch.Put 3/4 cup sugar on top of first mixture (use more sugar for cherries).Add boiling water over all, then berries or cherries. Bake at 375\u00b0 ...
Combine fruit and yogurt, then fold in Cool Whip, blending well.Spoon into graham cracker crust.Freeze pie until firm, about 4 hours.Remove from freezer and place in refrigerator 30 minutes before s ...
Mixfirst four ingredients in a large pot and bring to boil. Pourboilingbrineinto jars, packed with cucumbers, garlic anddill.Sealjarsand set in a large canning pot withhot waterandletboil until cucu ...
Cut meat into 1/2-inch strips.Mix meat, teriyaki sauce and sesame seed oil into a bowl.Mix well.Marinate for 4 hours. Place in dehydrator for 12 to 16 hours.Store in refrigerator in Ziploc bag.When ...
First wash cucumbers and peel them.Core out seeds and slice in round slices.Put one cup lime in gallon of water and soak cucumbers overnight. ...
Cream butter.Add syrup, egg and sifted dry ingredients. Chill.Turn out on floured board and roll 1/4-inch thick.Cut out and place on greased baking sheet.Bake 8 to 10 minutes at 350\u00b0. ...
Soak pickles for 24 hours, rinse well and soak for 12 hours in clear water.Rinse well and soak 24 hours in 1/2 pound of powdered alum and 2 gallons water.Rinse well and soak in 2 gallons water with ...