Put ingredients in stone crock.Add cucumbers (washed) as gathered from garden time to time.Keeps indefinitely in brine. Can be used when cured 8 days. ...
Mix in large bowl.Put in wide mouth glass gallon jar in refrigerator.Stir next day a couple of times.Ready to eat after third day.Stays good in refrigerator up to 1 year. ...
Mix butter and sugar.Add eggs, syrup, milk, flour, soda and spices.Bake in large pan at 350\u00b0. ...
Wash, core, peel and slice apples.Mix sugar, spices, tapioca and water.Stir over heat until sugar is dissolved.Add apples and bring to a boil over moderate heat.Lower heat; cover and simmer 10 to 15 ...
In a large 1/2 gallon container, alternate sliced cucumbers and onions.Dissolve sugar and salt in vinegar; pour over pickles. ...
Preheat oven to 375\u00b0.Mix all ingredients and pour into greased pan.Bake until brown. ...
Mix egg, milk and salt.Add enough flour to make stiff dough. Roll dough on a floured surface.Dough should be thin.Let dough rest for 20 minutes.Starting on longest side, roll dough up loosely; cut i ...
Mix first 3 ingredients together.Cover.Refrigerate 12 hours or overnight.Mix last 4 ingredients.Pour over cucumber mixture.Refrigerate.This will last two months. ...
Put in saucepan and boil 5 minutes.Pour over 1 pound of beets with juice and chill for 24 hours. ...
Slice tomatoes 1/4-inch thick.Rub butter in baking dish. Put tomatoes in dish.Bake at 350\u00b0 for 5 minutes.Remove from oven; take cracker meal, Parmesan cheese, salt and pepper and sprinkle on to ...