Mix 1 pint salt to 1 gallon water (boiling).Pour over cucumbers until covered.Let stand 1 week.Drain off salt water and cover with a solution of 1 tablespoon powdered alum to 1 gallon boiling water. ...
Combine dry ingredients.Dip sliced tomatoes in buttermilk, then in dry mixture.Fry in cooking oil until brown.Drain on paper towel. ...
Combine vinegar, salt, water and peppercorns.Bring to a boil, then cool.Add dill, hot pepper and garlic to a large container (1 gallon or more).Pack cucumbers into container and add vinegar mixture ...
In a blender, blend chopped peaches until smooth, set aside. In a large mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand, then peaches, lemon juice and extract.Fold in Cool ...
Mix eggs, water, baking powder and flour until able to roll. Roll to desired thickness and cut. ...
Mix cucumbers and onion in gallon jar.Pour cold liquid over and keep in refrigerator.Ready in 5 days.Keeps 9 months. ...
Mix all ingredients together.Roll out thin and cut.Great in homemade chicken noodle soup. ...
Brown meat in oil until crumbly but not hard.Drain.Add remaining ingredients.Cover and simmer about 30 minutes.Serve with toasted hamburger buns. ...
Mix sugar, flour and cinnamon in saucepan.Stir in sliced fruit.Cook over medium heat, stirring constantly.Pour into crust. Dot with butter.Put top crust on and bake about 40 minutes at 425\u00b0 unt ...
To one quart of cucumbers (ends cut off) add 1 tablespoon Morton's salt, 2 cloves garlic and fresh dill.Add one-third white vinegar and fill with water (well water preferred).Seal jars.Put on stove ...