Mix all together and place in 9 x 13 inch pan. Cover and place in freezer overnight or up to 3 days. When ready to use, let sit for awhile to slightly thaw. Cut into squares to serve. Looks nice sit ...
Peel squash.Grind all vegetables.Add 5 tablespoons salt. Let stand overnight. ...
Drain beets, reserving liquid.Add water to reserved liquid to equal 1 1/2 cups.Add sugar and vinegar.Mix well.Layer beets and onion rings in glass bowl.Pour liquid over them. Refrigerate overnight. ...
Mix sugar, vinegar and salt until dissolved.Pour over cucumbers, celery and onion, then put in glass jars.Refrigerate for 24 hours, then put in containers and freeze.I sometimes omit some of the cuc ...
Thoroughly blend yogurt into softened cream cheese.Stir in sugar and pineapple, blending well.Line a muffin pan with 6 paper baking cups.Spoon mixture into cups, cover and freeze. ...
Sprinkle chopped tomatoes with salt and let stand while you chop onions and peppers, then squeeze and discard juice from tomatoes. Pour vinegar into a large kettle and bring to a boil; add tomatoes, ...
Place all ingredients into a saucepan.Bring to a boil, stirring constantly.After reaching boiling point, remove from heat immediately. ...
Mix apple juice with sugar in a large pan.Add cloves and cinnamon sticks.Bring to boil.Cover pan and simmer for 30 minutes.Serves 8 to 10. ...
To each quart jar add dill, garlic and hot pepper.Wash and pack cucumbers in jars.Bring to a boil water, vinegar, salt and sugar.Pour this over cucumbers and seal jars. ...
Mix all ingredients except the beets and margarine.Over a low heat, cook until boiling.Add sliced beets and simmer until thoroughly heated.Remove from heat and add margarine.Serve immediately. ...