Placepineapplechunksin jar with lid.Combine all remaining ingredients in saucepan and simmer 10 to 12 minutes. Pourhotmixtureoverpineapple.Seal jar.Refrigerate a minimum of 3 to 4 days. ...
Drain the juice from the can of beets; save 3/4 cup of juice and mix with the sugar, vinegar and salt. Extra sugar and/or vinegar may be added if you want it more sweet or sour. Put the beets in con ...
Drain beets, reserving 1/4 cup liquid.Put beets into small serving dish.In small saucepan, combine beet liquid and remaining ingredients.Bring to boiling point.Reduce heat; simmer 5 minutes.Pour ove ...
Combine in blender until well mixed.Makes 1 egg.Keeps up to 1 week in refrigerator.May be frozen.This recipe can be multiplied several times to make several eggs at a time. ...
Drain beets (if fresh, cook).In a saucepan, combine brown sugar, cornstarch and dash of salt. Stir in undrained pineapple. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 m ...
Peel, slice and seed 2 gallons cucumbers.Soak in lime and 8 1/2 cups water for 24 hours.Drain and wash.Soak in clear water for 3 hours. ...
In a heavy saucepan cover the beef with water, add the salt and bring the water to a boil, skimming the froth as it rises to the surface.Simmer the beef, covered, for 1 hour and 30 minutes to 2 hour ...
Layer yogurt, fruit and graham cracker crumbs in cups or glasses to make parfaits. ...
Cook macaroni; melt butter and blend in flour seasonings.Add diluted milk gradually.Cook over low heat until thickened, stirring constantly.Add shredded or thinly sliced cheese; stir until it begins ...
Mix together the butter, sugar and cocoa.Add eggs, flour and salt.Beat until smooth. Bake 15 to 20 minutes at 350\u00b0. ...