Mix rhubarb and sugar together.Let stand overnight.Next day, boil 5 minutes.Remove from heat and add strawberry jello. Mix together and put in glasses and cover.Must be kept in refrigerator. ...
Fill 4 pint jars with 1 inch chunks of salmon only to the neck of jar.Put lids on.Use 1 quart water in pressure cooker with rack plus 1 tablespoon of vinegar to keep jars from becoming cloudy.Pressu ...
Sift flour, baking powder and salt together.Cut in shortening and add milk to make a dough.Roll out on a well floured board or pastry cloth.Roll dough to 18 inches long and 12-13 inches wide.Spread ...
Place concentrate in large mixing bowl and beat 30 seconds. Gradually spoon in ice cream and blend.Fold in whipped topping, whipping until smooth.Freeze, if necessary, until mixture will mound.Spoon ...
In a blender, put strawberries, sugar and egg white.Blend for several minutes until lightly thickened.Put strawberry mixture in Cool Whip.Cover and put in refrigerator. ...
Cook chickpeas in enough water to cover until tender, 1/2 to 1 hour.Saute onion in olive oil.Add to chickpeas.Add carrots and zucchini.Cook on low heat until vegetables are tender.Add a little water ...
Beat cream cheese and sugar in a bowl.Gradually add milk. Beat until smooth. Stir in vanilla, coconut and Cool Whip. Spoon into crust. Freeze about 4 hours or until firm.Garnish with toasted coconut ...
Sprinkle salt over cucumbers and onions; let stand 3 hours. Drain off accumulated liquid.Add celery seed, mustard, ginger powder, turmeric, sugar and vinegar.Cook until mixture is boiling.Put in ste ...
Place cucumbers in 1 gallon jar.Add salt and alum; fill jar with vinegar.Put lid on and let set for 6 weeks. ...