Cut vegetables in circles.Cover with salt and ice cubes.Let stand 2 hours or overnight.Rinse and drain.Put in large jar. Cover with vinegar mix.Shake well, don't have to seal.Keep in refrigerator. ...
Cut dill pickles into spears.Mix with sugar, onion, celery seed, vinegar, horseradish and garlic (chopped fine).Put in jar and refrigerate. ...
Thinly slice tomatoes.Beat egg, salt and milk.Dip tomatoes slices in egg batter.Coat with fish fry.Fry in hot oil.Drain on paper towels.Serve hot. ...
Place beans in large pot with 12 cups water.Add all ingredients except parsley and olives.Bring to a boil, then simmer for 3 hours.Five minutes before beans are finished, add parsley, olives, salt a ...
Cut rhubarb.Cover with water.Cook until tender.Strain and save juice.Combine juice, water and pectin.Boil 1 minute. Remove from heat.Add 1 (3 ounce) package raspberry jello.Stir well to dissolve.Pou ...
Preheat oven to 425\u00b0.Bake pastry shell 8 minutes.Remove from oven.Reduce oven temperature to 350\u00b0.In large bowl, beat eggs.Add remaining ingredients, except pastry shell; mix well. Pour in ...
Mix cornstarch and sugar.Add liquid and boil until thickened.Add butter, salt, pepper and diced, sliced or small whole beets.Makes about 2 cups. ...
Stir over medium heat until sugars are dissolved.Continue cooking until soft ball stage.Stir well to prevent sticking to pan.Remove from heat; cool without stirring for a few minutes. Add nuts and v ...
Preheat oven to 375\u00b0 for 15 minutes before using.Beat egg whites until frothy.Add salt and cream of tartar; beat until stiff.Add sugar, 1 tablespoon at a time, beating constantly. Add coloring ...
In a small bowl, combine all ingredients.Cover and refrigerate until ready to serve.Serves 2.Contains 185 calories, 6 gm fat and 81 mg sodium. ...