Core apples, but don't peel.Cut into 1/2-inch thick rings. In skillet over medium heat, heat butter, brown sugar, cinnamon and ginger until butter melts.Add apples.Cook 3 to 5 minutes, until apples ...
Drain juice from dill pickles.Pour sugar over the pickles. Place in the refrigerator for 2 to 3 days.Shake the jar and turn it upside-down and right side up, several times during the 2 to 3-day peri ...
Simmer first three ingredients for 5 to 10 minutes.Cool slightly and add vanilla and maple flavoring. ...
Heat water to boiling.Lower heat.Stir in brown sugar; continue to stir over low heat until sugar is completely dissolved.Serve hot.Makes 1 pint. ...
Place cucumber slices and onion slices in large bowl. In medium saucepan, combine sugar, vinegar, dill, and salt. Cook and stir over medium heat until sugar dissolves, cook slightly. Pour over cucum ...
Cut rhubarb in small pieces.Add sugar and water.Cook until rhubarb has mashed up well.Add Jell-O and bring to a boil.Cool and bottle up.Must be kept in refrigerator. ...
To skin peach or apricots, dip into boiling water for 30 seconds, then plunge into cold water to stop the cooking process. Skins will then slip off. ...
Cut tomatoes with 1/4-inch slices.Season with salt and pepper.Dredge with cornmeal.Heat bacon drippings in heavy skillet.Add tomatoes and fry slowly until browned, turning once. ...
Cut venison into 1/2 x 1/4 x 3-inch slivers.Mix smoke and soy sauce in bowl.Add deer meat and soak in refrigerator over night 8-12 hours.Drain excess liquid in the morning.Separate slivers and lay o ...