Stir well, let stand for 24 hours. Pour into freezer cartons and freeze. Thaw and serve. ...
Mix well all ingredients including beets.Cook on low temperature, stirring constantly until thick. ...
Peelcucumbers.Slice thinly into large bowl.Sprinkle with thesalt.\tLetstand for 1 hour.\tDrain and squeeze cucumber slicesuntilfairlydry.Ina\tsaucepan, combine vinegar, sugar,parsley and pepper.Brin ...
Line crock with fresh grape leaves, fresh dill and fresh garlic bulb about the size of golf ball or use 1 tablespoon garlic powder. Bring water to a boil.Shut off.Add vinegar and salt.Dissolve. Pour ...
Wash cucumbers and pack in gallon jars.Cover with vinegar. Let stand 6 weeks.Pour off vinegar; slice cucumbers.Put a layer of cucumbers and a layer of sugar until the jar is full, using about 4 1/2 ...
Drain beets.Keep 1/2 cup liquid; combine sugar, cornstarch and salt.Mix with beet liquid, vinegar and margarine.Cook until thick, stirring constantly.Add beets and heat well.Let set a few minutes.Se ...
Mix flour, salt, soda and sugar.Add oil and eggs.Beat well.Slowly add buttermilk, fig preserves, nuts and vanilla. Stir.Pour batter into greased and floured loaf pan.Fill 3/4 full.You may need to us ...
Use just enough flour to roll out after all mixed together. Cook for 20 minutes or longer until tender. ...
Mix all the ingredients and pour into three 9-inch layer pans. Bake at 350\u00b0 for 30 or 40 minutes. ...
Heat last 4 ingredients until sugar is dissolved.Pour over cukes and onion mixture; let stand overnight at room temperature. The next day put in containers and store in refrigerator. ...