Put all ingredients in glass gallon jar and shake well each day for 7 days.Keep in refrigerator after 7 days.They are ready to eat. ...
Peel and chop tomatoes; bring to a simmer 10 minutes.Add cut up vegetables, spices and vinegar.Cook over low heat until desired thickness.Put in sterile jars; place jars in hot bath and boil for 20 ...
Mix mushroom soup and milk well.Stir in all other ingredients.Prepare at least 4 hours ahead of cooking or let set overnight. ...
Heat oven to 425 degrees.Sift flour, measure and add baking powder and salt. Sift again.Cut in shortening.Blend until mixture looks like coarse corn meal.Stir in enough milk to make soft dough.Turn ...
Heat oil in large skillet; add garlic and ground beef.Stir until meat loses its red color.Pour off excess fat.Add beans with their liquid, onion and green pepper.Stir in Hunt's tomato sauce, salt an ...
Prepare a pickling mixture by adding to each cup of vinegar you desire to use, 1 tablespoon each of fine salt and pulverized table mustard.Put this mixture into a glass fruit jar or jars, or a stone ...
Heat juice, vanilla, and sugar until hot. In small bowl, mix cornstarch in water and stir until smooth. Add to hot juice and cook until thick. Remove from heat and prepare sweet dough. ...
Preheat oven to 375\u00b0.Grease and flour a 9-inch Bundt cake pan.Cream the butter and brown sugar until fluffy.Add the egg yolks and beat well.Sift the dry ingredients together.Stir the jam into s ...
Combine all ingredients and mix thoroughly.Place in jar; cover and let stand at room temperature 3 to 4 days.Refrigerate. ...
Combine flour and baking soda, then add salt and pepper. Combine shortening into mixture, using a fork or pastry knife, until mixture is crumbly, then slowly add boiling water.Knead for 3 minutes.Co ...