Heat beets in saucepan in their liquid.Drain.Add marmalade and vinegar.Cook over low heat, stirring gently, until beets are glazed. ...
In frying pan, heat oil.Add onions that have been cut in half from top to root and sliced thin into strips.Cook until onions turn clear.Add the unsweetened Concord type grape juice and cook until on ...
Place a layer of dill on the bottom of the jar.Add a layer of pickles.Alternate 2 more layers of pickles and dill.Mix and heat remaining ingredients.Pour mixture over pickles and dill. Close the jar ...
Cream shortening and sugar; add eggs and beat well.Sift together remaining ingredients.Add sour milk alternately with flour mixture, beating after each addition.Gently fold in berries.Pour into 2 (9 ...
Mix rhubarb and pineapple.Let stand 30 minutes.Bring to boil and cook 12 minutes.Stir constantly.Add gelatin.Stir until dissolved.Pour into glasses and top with hot wax.Makes 8 glasses. ...
Mix together the vinegar, sugar and salt.Pour over the vegetables.This will keep 6 weeks in a covered container in the refrigerator. ...
In a large salad bowl, combine apples, pineapple, celery, grapes, carrot and almonds.In a small bowl combine sour cream, sugar and lemon juice; mix well.Add apple mixture and toss to coat.Chill. ...
Combine flour, salt, butter, lemon peel and cream cheese to make dough.Roll dough on floured board.Cut into squares.Fill center with preserves.Fold ends over, brush with beaten egg white and put nut ...
Shred cabbage; add salt.Let set 1 hour and drain.Mix sugar, vinegar, celery seed, mustard seed and water; boil this for 1 minute.Let cool.Add shredded carrot and green pepper.Pour over cabbage.Cool ...
Stir yogurt and Cool Whip until well blended.Pour into pie shells.Sprinkle sparingly with crushed walnuts.Refrigerate. ...