Mix sugars, cornstarch, salt, cinnamon and nutmeg in a cast-iron Dutch oven.Stir in water.Heat to boiling, stirring often.Set on cooler part of wood stove.Cook, stirring until thick, about 5 minutes ...
Core and slice tomatoes about 1/4-inch thick.Put in a large bowl and sprinkle with salt.Cover with water, stirring to mix. ...
Brown ground beef and drain; add chopped onion.Cook about 1 minute.In a large pot, put tomato juice, ground beef, onion and beans.Add chili mix or chili powder to taste.Cook for 1 hour. ...
Combine all ingredients.Pour into individual molds or muffin cups.Cover and place in freezer.Freeze at least 4 hours. Unmold and serve. ...
Slice tomatoes or cucumber and onions thin; cover with water then add lime and let stand 24 hours. Wash 4 or 5 times; add vinegar, sugar, and spices and cook until clear, about 1 hour over slow heat ...
Boil liquid and spices for 5 minutes.Put tomatoes into pint jars.Pour hot liquid over tomatoes and seal.Makes about 10 pints. ...
Add 1 tablespoon salt to each jar, bring brine to boil. Pour overcoldpackcucumberswith dill, garlic and a hot pepper (optional).Putinhotbath until cucumbers change color. These stay crisp for a long ...
Empty can of Ro-Tel into medium bowl.Add diced tomato, onion, garlic, pepper and tomato sauce into bowl.Stir, squeeze in lemon; refrigerate.Makes 3 to 4 cups. ...
Mix altogether.Boil until sheets off of a wooden spoon. Pour into sterilized jars. ...
Put 1/4 cup cold water and the gelatin in a 2-quart saucepan; let soak together.Warm together 1/4 cup water, 3/4 cup invert sugar and 1 1/4 cups sugar.When sugar mixture is hot, but not boiling, pou ...