Mix rhubarb and sugar; let stand 30 minutes.Add undrained pineapple; mix and cook 30 minutes (I cook about 20 minutes). Remove from heat.Add gelatin; mix.Pour into jars and seal. ...
Combine all ingredients and bring to boil; let it stand till it cools.Pack cucumbers in quart jars and add one large bunch of dill to each jar.Fill jars with vinegar mixture.Seal after 2 or 3 days. ...
Mix cucumbers, onion and peppers together.Add salt.Cover with cold water.Let stand overnight in refrigerator.Drain. ...
Combine figs, sugar and gelatin and let stand for about 30 minutes to blend flavors and allow a little liquid to form.Bring to boiling and cook and stir for about 5 minutes.Pour into sterilized jars ...
Drain liquid from beets in a saucepan; add sugar and vinegar. Heat to boiling.Place shelled eggs, beets and onion in a large bowl.Pour hot beet juice mixture on top.Cover and refrigerate for 2 days. ...
Layer cucumbers, onion, pepper and carrot in large gallon jar with a good lid.Add sugar, vinegar and spice.Shake well and refrigerate.Shake once each day for the next 4 to 5 days.Will keep months in ...
Blend yogurt, vanilla flavoring, crushed pineapple and orange juice concentrate in a blender. Pour the mixture into small paper cups. Freeze. When the mixture is half frozen, place a popsicle stick ...
Saute beef, onion and garlic.Cook for 5 minutes. Add spices and mix.Add stewed tomatoes, tomato sauce and kidney beans. Simmer on low heat for one hour.Makes approximately 5 quarts. ...
Let set until it forms own juice.Boil 7 minutes.Take off stove and put in 2 large packages of strawberry jello.Put in jars and seal. ...
Dissolve Jello in 1 cup boiling water. Add strawberries. Stir and refrigerate stirring occasionally. When it begins to thicken, fold in Cool Whip.Leave in refrigerator until jelled. Cut angel food c ...