To keep peaches/fruit from turning dark after peeling, place them in the salt and vinegar water as you slice them up. ...
Cream sugar, butter and egg yolks together. Add milk, jam, raisins and floured nuts (use 1 cup flour).Then sift remaining 3 cups flour and the rest of the dry ingredients.Add to the egg yolk mixture ...
Cut lengthwise, like French fries, large cucumbers and remove seeds.If pickles are smaller, slice or do in strips.Note: Larger cucumbers are the best.In plastic bowl, cover cucumbers with water.Add ...
Sift flour and spices together; set aside.Cream butter and sugar until fluffy.Add egg yolks and beat thoroughly. Alternately add buttermilk/soda mixture and dry ingredients.Mix jams, raisins, preser ...
In a large bowl, combine the first four ingredients, mixing well.Turn into prepared 9-inch pie pan.Dot with butter. Adjust top crust and flute edges.Make slit in the middle to let steam escape.Bake ...
In food processor, chop parsley.Add olives, anchovies with their oil, bread crumbs, tomato paste, capers, lemon zest and pepper.Process until minced.Add cream cheese and process until smooth.Transfe ...
Cook zucchini and 1 cup water over medium heat until boiling. Reduce heat and cook 6 minutes.Add sugar, juice, flavoring and pineapple.Bring to a boil and cook 6 minutes.Add dry Jell-O and mix well. ...
Drain and cut peaches. Mix allfruit and stir in beverage crystals and vanilla instant pudding mix.Stir until coated. Serves 10 to 12. ...
Boil tomatoes and sugar for 20 minutes.Add jello and Sure- Jell.Cook a few minutes more.Put into jars and seal.You can use blackberry or strawberry jello. ...
Drain pineapple thoroughly.Combine first 4 ingredients in large mixing bowl.Fold in Cool Whip; divide mixture amongst the 2 pie shells and chill for 1/2 hour.Serves 8. ...