Mix rhubarb and sugar together and set aside for several hours to form juice. Boil 10 minutes stirring constantly. Cool a few minutes. Add jello. Stir well and refrigerate. ...
Combine by hand or in food processor the flour, wheat germ, cornmeal, sugar and bouillon. Add shortening and combine until mixture resembles coarse cornmeal. Add egg and water and mix until mixture ...
Slice tomatoes 1/8 inch thick.Dissolve lime in enough water to cover tomatoes.Soak 24 hours.Drain and soak in cold water for 4 hours.Change water every hour.Make a syrup of sugar and 3 pints vinegar ...
Melt Choco Bake and butter until melted (2 minutes).Mix in sugar and eggs. Stir in flour and vanilla. Add nuts.Bake in a 350\u00b0 oven for 35 to 40 minutes.When done, toothpick should come out clea ...
Makea cold brine of the first 4 ingredients.To each jar, addacloveofgarlic,dill,onion and one red hot pepper. Packwithcucumbers.Pourthe cold brine over the cucumbers andseal.Put the jars in a cold w ...
Layer vegetables in bowl and sprinkle generously with salt. Let stand one hour.Drain. ...
Crush berries.Measure 2 1/2 cups and place in a large pot. Add the sugar, lemon juice, cinnamon and cloves.Bring to a full rolling boil.Boil 1 minute stirring constantly.Remove from heat and stir in ...
Boil water and sugar for about 5 minutes.Place peeled figs and lemon slices in the syrup.Cook until figs are transparent and syrup is thick and pink, about 25 to 30 minutes.Put in jars, but let cool ...
Put ingredients in blender until smooth.Makes three 9 ounce servings, 185 calories each. ...
Melt chocolate chips, butterscotch chips and peanut butter in a heavy saucepan over low heat. When barely melted, pour over marshmallows and peanuts; mix. Drop by spoonfuls on wax paper or on a foil ...