Melt margarine in large saucepan.Add onions and celery. Saute until vegetables are soft.Add okra, tomatoes and bay leaf. Simmer, uncovered, for 1 hour.Season to taste with salt and pepper.Remove bay ...
Cut top of beets off.Wash and cook in cold pack canner.Let water come up over beets.Cook until tender and peel.Make a mixture of vinegar and water.May need several cups of vinegar and water, accordi ...
Combine all ingredients in blender container. Blend until smooth.Serve at once.If you aren't using a blender, mash fruit in a bowl.Put fruit, crushed ice, yogurt and juice in a jar. Cover tightly an ...
Peel and remove seeds from ripe cucumbers.Cut in small pieces (5 pounds prepared).Soak 24 hours in 2 gallons water and small box of alum.Wash well.Soak 6 hours in 2 gallons of water and 1 box ginger ...
Put berries in colander; scald and drain.Put in heavy aluminum kettle and add Epsom salts and lemon juice.Pour sugar over berries; stir and put in a warm place until sugar dissolves. Let stand overn ...
Mix rhubarb and sugar; cover all day or overnight.Boil for 5 minutes, stirring constantly.Remove from heat.Add jello; stir.Cool slightly.Pour into jars.Store in refrigerator or freezer. ...
Blend cheese and milk; stir in beef, onion, green pepper and pepper.Mix well.Stir in sour cream.Sprinkle nuts over top. Bake at 350\u00b0 for 15 minutes. ...
Place all ingredients, except cukes, in a 1/2 gallon container with cover.Cover and shake until sugar dissolves.Pack cukes in a jar.Cover and refrigerate until ready to use.Ready to eat when they ar ...
Slice cucumbers and onions.Mix sugar, vinegar, celery seed and salt.Pour over cucumbers and onions in a freezer container. The mixture must cover the cucumbers.Store in refrigerator 4 days and then ...