Mix the sugar and melted oleo; add flour, stirring until smooth.Add juice and pineapple chunks.Top with grated cheese. Crumble Ritz crackers over to cover evenly.Bake at 350\u00b0 for 30 minutes.Goo ...
Put all in glass dish, crock or enamel pan.Sprinkle with 1 tablespoon salt.Let sit 2 hours.Bring syrup to boil, then let cool. ...
Take large green tomatoes, slice; dip in egg and flour.Cover bottom of frying pan with oil.When hot, put in your tomatoes; fry until brown.Salt and pepper your tomatoes when cooked. ...
Drain beets and save liquid. Bring beet liquid and remaining ingredients to a boil in medium saucepan, about 5 minutes.Add beets and eggs to mixture.Boil another 5 minutes.Remove from heat, cool.Put ...
Cover cucumbers and onion with water and stir in salt.Soak 2 hours and drain well.Mix sugar and vinegar together.Stir well. Pour mixture over cucumbers and freeze. ...
Boil berries and 2 cups sugar for 3 minutes.Add remaining 2 cups of sugar and boil 3 more minutes.Let stand overnight, skimming before cooling.Put in sterilized jar and paraffin. Berries stay whole. ...
Heat oven to 400\u00b0.Butter a round 10-inch baking dish.Toss blueberries with lemon zest.In a large bowl, combine 2 cups of flour with the sugar.Using your fingertips, cut in butter until it resem ...
Dissolve the jello in the sugar and water.Add cream cheese, pineapple and baby food.Blend until smooth.Fold in Cool Whip. Pour into mold and refrigerate. ...
Mix all ingredients in a large glass bowl.Put into jars with tight covers.Refrigerate for 2 weeks before using.These will keep for 2 years in the refrigerator.(A gallon sun tea jar works well if you ...
Pack jars with raw meat to 1/2 inch from top.Add 1/2 teaspoon salt to a quart jar.Add no liquid.Process in pressure canner for 90 minutes (70 minutes for pint jars).Or, cook in a hot water bath for ...