In 2-cup glass measure, microwave water with tea bags at 100% power 2 minutes or until very hot.Do not boil.Let stand 5 minutes. Remove bags. ...
Trim skin and pink flesh; cut into 1-inch pieces.Dissolve salt in 1 quart water.Add rind; add more water to cover rind if needed.Let stand 6 hours.Drain, rinse and cover with water. Cook, covered, f ...
Cook ingredients for 10 to 12 minutes.Dissolve one 3 ounce package of gelatin (any flavor) in hot rhubarb.Cool.Store in freezer. ...
Mix all ingredients together and freeze.Spoon into glasses and add 7-UP. ...
Wash and dry tomatoes. Then slice them up. Mix salt, pepper and flour. Coat tomato slices in flour mixture and put in hot oil. Fry until golden brown. Drain. ...
Mixcucumbers,saltand onion (optional).Let stand for 2 hours.Drain but don't wash.Mix vinegar and sugar and pour over cucumbers.Put into container and freeze. ...
Trim the greens from the beets.Bring 2 inches of water to a boil in a heavy saucepan; add the beets.Reduce the heat and simmer until the beets are tender, about 35 to 40 minutes.Do not let them beco ...
Wash cucumbers, dry them and put in a gallon jar. Add the alum, salt and pickling spice.Fill jar with vinegar.Leave in jar 3 months. Drain off vinegar.Slice cucumbers and put back in jar. Add the su ...
Cook rhubarb and sugar together until mushy.Add Jell-O and stir to dissolve.Makes 4 cups.Freeze or refrigerate.It could also be stored on shelf if you cover with wax. ...
Mix the first 5 ingredients together.Pour over the sliced pickles.Do not heat.Makes 1 gallon.Keeps in fridge for a long time.Let soak for about a month before starting to eat. Stir occasionally. ...