Stir all together, except vanilla.Add the vanilla.Cook to 260\u00b0 on candy thermometer.Pour over popped corn.Roll into balls. ...
Mix all cake ingredients until thoroughly blended.Pour batter into greased and floured 6 cup Bundt pan.Bake in preheated 325\u00b0 oven for 1 hour.Cool for 15 minutes in pan. Remove and continue to ...
Slice pickles 3/4-inch, then into 4 pieces.Layer pickles, sugar, Tabasco sauce and garlic into 12 to 13-inch crockery bowl. Stir once a day for 5 days.Put in jars on sixth day and refrigerate. ...
Prepare cookie mix as directed.Spray a 9 x 13-inch cake pan with non-stick spray.Spread cookie mix into cake pan evenly. Bake at 350\u00b0 for 15 minutes or until lightly golden brown.(Do not over b ...
Pare large cucumbers; cut the long way.Using a teaspoon, cut out the seeds.Bring syrup to boil.Pack cucumbers into jars. Pour syrup over cucumbers.Cold pack for 10 minutes.Makes 3 quarts. ...
Saute onions 5 minutes.Add sliced zucchini.Saute 5 minutes.Add stewed tomatoes and 5 more minutes.Turn into greased casserole dish and bake 15 minutes at 300\u00b0.Put cheese on top and melt. ...
Select a ripe melon.Cut in eighths and cut out fruit.Pare green and all the pink from rind.Cut rind in thin slices, then in strips.Measure 7 cups.Cover with 1 quart cold water with 3 tablespoons sal ...
Drain juice from beets.Place in saucepan.Add sugar and vinegar; boil vigorously.Slice beets; add onions, cloves, salt and pepper.Pour juice over beets and let stand.Will keep in refrigerator for wee ...
Combine first 4 ingredients and add orange juice.Cook on medium heat, stirring constantly until thick.Add rind and margarine.Add beets to mixture.Heatthoroughly.Makes4 servings. ...
In each jar, put 2 heads of dill, a clove of garlic, alum and cucumbers.Bring water, vinegar and salt to boil.Pour over pickles and seal.Turn upside-down for 3 to 4 hours.Ready to eat in 6 weeks. ...