In a large jar, alternately layer the sliced cukes and onions. In a medium saucepan, combine sugar, vinegar, celery seed, salt, mustard seed and turmeric.Bring to boil, stirring just until sugar is ...
Combine all ingredients in saucepan.Boil over high heat. Reduce heat; simmer 15 minutes until fruit is tender.Cool. Discard cinnamon sticks and cloves.Serve warm. ...
Drain beets, saving liquid.Melt butter.Blend in flour. Slowly add beet liquid and stir constantly over direct heat until sauce boils and thickens.Add remaining ingredients and the beets and continue ...
Wash cucumbers.Let stand overnight in cold water.Combine vinegar, salt and water.Bring to a boil.Fill jars and seal. ...
Mix all but cukes.Pour over cukes.Refrigerate for 5 days, stirring once a day.On day 5, put in containers and freeze. Will keep 3 to 4 months in refrigerator after thawing. ...
Place yogurt in small bowl. Cover and freeze at least 6 hours or up to 2 days. Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar. Blend until smooth. Makes ...
*If using flour, add 2 teaspoons baking powder and 1/2 cup butter or oil. ...
Wash figs and remove stems; do not peel.Place in saucepan; add water.Sprinkle sugar on top and bring to a simmer.Stir to distribute and help sugar to melt.Wash lemon; slice into very thin cross-sect ...
Fill cups about 2/3 full with fruit.Put into freezer until frozen.Serve instead of popsicles to be eaten with spoon.This recipe is so easy kids can make it themselves. ...
Weigh cucumbers.For every 10 pounds of cucumbers, use the amount of ingredients as listed.Cover washed cucumbers with strong enough brine to float an egg.Weight down and let stand 3 weeks.Drain.Scal ...