Cut rhubarb in small pieces.Add sugar and water.Cook until rhubarb has mashed up well.Add Jell-O and bring to a boil.Cool and bottle up.Must be kept in refrigerator. ...
To skin peach or apricots, dip into boiling water for 30 seconds, then plunge into cold water to stop the cooking process. Skins will then slip off. ...
Cut tomatoes with 1/4-inch slices.Season with salt and pepper.Dredge with cornmeal.Heat bacon drippings in heavy skillet.Add tomatoes and fry slowly until browned, turning once. ...
Cut venison into 1/2 x 1/4 x 3-inch slivers.Mix smoke and soy sauce in bowl.Add deer meat and soak in refrigerator over night 8-12 hours.Drain excess liquid in the morning.Separate slivers and lay o ...
Put all in bowl together. Beat 50 quick strokes with a fork. Pour into greased 9-inch pan. Sprinkle top with 1/4 cup brown sugar and 1/4 cup nuts (chopped). Dot with jam or jelly (about 2/3 cup). Ba ...
Wash beets.Leave 1 inch of stem and top root to prevent bleeding.Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes.Pack beets into jars, leavin ...
In saucepan, combine first 5 ingredients.Bring to boiling. Place pears and orange slices in 1 1/2-quart casserole.Pour cranberry mixture over fruit.Cover.Bake at 350\u00b0 for 40 minutes or until pe ...
Combine all, blending well.Pour into greased 13 x 9-inch pan.Freeze.Take out of freezer 15 minutes before serving. ...