Cream shortening or butter and sugar.Add eggs and blackberry jam, beating thoroughly.Sift flour; resift with soda and spices. Add alternately with buttermilk, beating well after each.Stir in nuts to ...
Drain juice off tomatoes; chop 1 1/2 cans tomatoes.Set aside in bowl.Blend together 1/2 can tomatoes, peppers, garlic, salt, cumin powder and Worcestershire sauce until it looks like sauce. Pour in ...
Remove skin and pulp from watermelon, leaving white rind. Cut into small cubes to make 16 cups.Parboil in hot water to cover in pan for 15 minutes or until fork-tender; drain.Mix rest of ingredients ...
Blend fruit and yogurt together with Cool Whip and pour into pie crust. Freeze. Thaw slightly before serving (about 2 hours). Serves 6 to 8. ...
Combine all ingredients and heat to the boiling point.Let simmer 10 minutes, then strain.Serve hot. ...
Wash and cut unpeeled cucumbers into 1/2-inch slices.Mix water and lime and put in cucumbers to soak overnight. ...
Put dill in quart jars.Pack small cucumbers in jars.Boil brine and let stand a minute and then pour over pickles.Seal and process.Good and Hot! ...
Mash the garlic with the salt and blend into the oil and vinegar.Mix the dressing with the tomatoes, parsley and fresh basil.Chill several hours before serving. ...
Cream together butter and brown sugar.Beat egg and vanilla into creamed mixture.Combine flour, salt, baking powder and baking soda, then stir into mixture.Stir in yogurt.Bake in greased and floured ...
Mix together flour, margarine and pecans.Press into a 9 x 13-inch pan.Bake for 10 minutes at 350\u00b0.Let cool completely. Mix cream cheese, Cool Whip and powdered sugar.Spread over cooled crust.Mi ...