Pour syrup over vegetables and refrigerate for 3 days.Will keep for months and will freeze. ...
Measure peaches into a large bowl.Stir in sugar and citric acid.Mix well and let stand until sugar is dissolved.Mix water and pectin in small saucepan.Bring to a boil; boil for 1 minute, stirring co ...
Slice cucumbers lengthwise and put in jars.Add 1 onion sliced 2 inches thick for each quart of cucumbers and add 1 head of dill. ...
Cook all but vanilla until it lightly boils 1 minute, stirring.Add vanilla.Serve warm over ice cream. ...
Combine dry ingredients.Drain pickles and pat dry with a towel.Dip pickles in flour mixture, then buttermilk.Repeat 1 time.Fry until brown.Serve with Ranch dressing. ...
Cream shortening or butter and sugar.Add eggs and blackberry jam, beating thoroughly.Sift flour; resift with soda and spices. Add alternately with buttermilk, beating well after each.Stir in nuts to ...
Drain juice off tomatoes; chop 1 1/2 cans tomatoes.Set aside in bowl.Blend together 1/2 can tomatoes, peppers, garlic, salt, cumin powder and Worcestershire sauce until it looks like sauce. Pour in ...
Remove skin and pulp from watermelon, leaving white rind. Cut into small cubes to make 16 cups.Parboil in hot water to cover in pan for 15 minutes or until fork-tender; drain.Mix rest of ingredients ...
Blend fruit and yogurt together with Cool Whip and pour into pie crust. Freeze. Thaw slightly before serving (about 2 hours). Serves 6 to 8. ...
Combine all ingredients and heat to the boiling point.Let simmer 10 minutes, then strain.Serve hot. ...