Cream butter and sugar until fluffy.Add flour.Shape dough into little balls (about the size of marbles).Poke a dent into each ball (with your thumb) and fill with jam. ...
Heat oil in a large skillet over medium heat; add garlic. Cook until golden.Stir in crushed tomatoes and parsley.Add zucchini; season with salt and pepper.Cover; reduce heat and cook 20 to 30 minute ...
Put the first three ingredients in large covered bowl such as Tupperware. Refrigerate for 3 hours or more. Drain. Heat the sugar and vinegar until dissolved well. Pour over drained pickles. Put in 1 ...
In a large bowl, combine all ingredients.Cover and refrigerate at least 45 minutes to blend flavors, stirring occasionally.Serve with hamburgers, frankfurters or grilled fish. Makes 4 cups. ...
Make brine of a proportion of 2 cups salt to 1 gallon water. Boil and pour over pickles boiling hot.Let stand one week. ...
Drain cans of tomatoes.Mix with butter and brown sugar. Bake in oven 1 hour at 350\u00b0.You may also add croutons for escalloped. ...
Mix all ingredients and pour over sliced cucumbers in gallon jar and refrigerate. ...