First wash squash; cut ends off.Slice 1/8 inch thick. Dice it, not too thick.\tEverylayerputsalton top.Let squash stay for 18 hours in abasketwith a weight on top to drainthe waterout.Boil 1 gallon ...
Beat cream cheese until fluffy.Whip cream until soft peaks form.Beat in sugar and vanilla.Gradually add whipped cream to cream cheese and beat until smooth.Fold in cranberry sauce. Spoon into crust ...
Shell and wash peas.cover with water; boil on top of stove until color changes a little.Take off; drain water and rinse with cold water.Put into freezer bags.(Butter beans may be frozen the same way ...
Heat oven to 450\u00b0.Mix all ingredients until soft dough forms. Beat vigorously 20 strokes.Gently smooth dough into ball on floured cloth-covered board.Knead 5 times.Roll dough 1/2-inch thick.Cut ...
Mix egg and buttermilk in a shallow dish.Mix flour, cornmeal and salt in a shallow dish.Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish.Coat with flour ...
Do not drain fruit.Pour all your fruit and condensed milk in a bowl.Mix it up and freeze in a pan or Pyrex dish. ...
Beat sugar and oleo until creamy.Add eggs one at a time. Sift flour and add buttermilk and the rest of ingredients.Bake at 350\u00b0 for 40 to 45 minutes. ...
Mix all fruit in a large bowl and pour on the juice.Let set in a covered bowl for 24 hours.Pour mixture into blender and process until the consistency of jam. ...
Foldyogurt into topping well.Add fruit.Spoon into crust. Freeze until firm (4 hours).Remove 30 minutes before serving (for softer texture).Garnish with fruit and serve. ...
Bring to a boil the liquid drained from beets, vinegar, sugar and seasonings.Pour over beets; stir.Refrigerate overnight before serving. ...