Dip fillets in mixture of flour, tarragon, salt and pepper. Heat butter in a large skillet and fry fillets until golden.Turn and move to the side of the skillet.Put tomatoes in skillet and sprinkle ...
Bring water to a boil and add 2 cups sugar.Stir until dissolved.Add the rest of the ingredients.Simmer to desired consistency.Makes 1 3/4 cups. ...
Cut the tomatoes into 3/4-inch thick slices.Salt and pepper both sides of slices.Dredge in flour, coating well and shaking off excess.Heat butter until foamy, but not browned.Cook tomatoes gently un ...
Boil beets until tender.Skin in cold water.Slice and put back in pot.Combine remaining ingredients and pour over beets. Heat to a simmer and let simmer 15 minutes.Pack in hot, sterilized jars and se ...
Measure 1 1/2 cups water in blender.Add green tomatoes so that when blended will make 4 1/2 cups.Use only green tomatoes with no hint of pink.Bring to a boil and boil for 10 minutes. Add 2 cups suga ...
Sprinkle salt over cucumbers and onion.Let set 2 hours in salt.Drain juice off.Don't wash.Mix 1 1/2 cups sugar and 1/2 cup white vinegar.Pour over cucumbers.Let set 1 hour.Pack in freezer boxes and ...
Chop all ingredients (except tomatoes) in food processor. Pour into large stockpot.Cook to desired thickness.Pack into quart jars and can. ...
Pack first 4 ingredients in jars cold.Combine next 3 ingredients together and bring to a boil.Pour over okra. Process 5 minutes. ...
Drain beets, reserving liquid. Combine sugar and cornstarch. Stir in vinegar and beat juice or water. Stir over low heat until thickened. Add beets and butter, then heat. Serves 5 to 6. ...
Soak cucumbers in fresh water for 2 days or until fresh enough. Soak other things in water with handful of salt overnight. Cook in vinegar, sugar and spices for 1 hour, slowly. ...