Boil rhubarb, sugar and pineapple together for 15 minutes. Remove from heat and stir in jello.Pour into containers. Refrigerate or freeze.Fresh jam in early spring. ...
In quart jar, alternate sliced beets and onions slices.Fill to top.Pour pickle juice in to fill all spaces.Cover tightly and refrigerate 1 week.A family favorite. ...
Combine all dry ingredients in a large bowl.Add oil; beat well.Add eggs, beating well.Add buttermilk and vanilla; mix thoroughly.Stir in preserves and pecans.Pour into greased and floured tube pan.B ...
Peel, core and grind orange.Place pears, orange, cherries, pineapple and lemon in kettle.Cook to desired thickness. ...
Mix sugar and cornstarch well.Add vinegar and cloves.Bring to a boil.Drain beets and pour into boiling sauce.Simmer for 20 minutes. ...
Soften cream cheese; blend with mayonnaise.Add fruits with nuts.Fold whipped cream into mixture.Spoon into loaf pan. Cover tightly; freeze.Serves 12. ...
Soak cucumbers in lime water for 24 hours, then soak in clear water for 3 hours.Mix vinegar and sugar; tie spices and salt in cheesecloth and put in vinegar and sugar mixture.Bring to a boil.Put cuc ...
In a large bowl, combine both cans of undrained pineapple, lime gelatin, marshmallows and mints.Cover and refrigerate for several hours.Fold in Cool Whip.Spoon mixture into paper baking cups in muff ...
Heat berries and sugar to a gentle boil.Mix Bisquick and milk with fork.Spoon dough onto berries.Cook, uncovered, 10 minutes.Cover and cook 10 minutes longer.Cool slightly and serve with whipped cre ...
Peel and cut in 1-inch cubes.Sprinkle with salt.Cover with boiling water.Cook until tender.Try with toothpick.Do not overcook.Drain.Make syrup with sugar, vinegar and spices. Bring to boil.Pour over ...