Heat vinegar and sugar to boiling point.Add pickles and pimentos and bring back to a boil.Store in the refrigerator in a covered glass jar.They will last 4 to 6 weeks. ...
Blend shortening, sugar, egg, almond flavoring.Combine flour, salt, baking powder and add to Crisco mixture.Place half of the dough in an 8 inch square pan.Cover with the strawberry jam.Cut an 8 inc ...
Mix rhubarb and sugar.Let stand 30 minutes.Bring to a boil over medium heat and boil 12 to 15 minutes.Remove from heat. Add Jell-O and pineapple and put in sterilized jars.Refrigerate or can be froz ...
Put all ingredients in saucepan.Place over direct heat. Stir until dissolved.Boil 3 minutes.Add 2 teaspoons vanilla. Put in covered container; will keep for weeks in refrigerator. ...
Grease from any kind of meat or frying oil which has been used or commercial shortening, lard, etc. can be used. ...
Cut tomatoes into 1/4-inch slices.Season with salt and pepper.Dredge in flour.Fry until golden brown in heavy skillet in shortening.Fry slowly so as not to burn grease and turn only once. ...
Combine all in large skillet.Bring to boil, stirring occasionally.Reduce heat, simmer 5 minutes.Cool then refrigerate at least 24 hours before serving.Drain well to serve.Keep rest refrigerated in c ...
Combine and serve well chilled over large glass of ice. Decorate with fresh strawberries. ...
Pare cantaloupe and cut into 1/2-inch cubes.Measure out the 5 cups.Combine cantaloupe, sliced oranges, lemon juice and salt in 3-quart saucepan.Boil vigorously for 15 minutes.Add sugar and lemon and ...