Drain pickles; add to cut-up pickles all of the remaining ingredients and let stand outside of refrigerator for 24 hour before refrigerating. ...
Slice the tomatoes 1/4 to 1/2-inch thick and season them with salt and pepper. Spread the flour or cornmeal on a baking sheet and add the tomato slices, coating each side evenly. Melt the butter in ...
Using pastry blender blend margarine into flour until well blended.Add milk and stir with fork until all flour is moistened. Scoop out onto floured surface.Knead dough just enough to mix. Pat or rol ...
Slice enough medium sized cucumbers to fill a gallon jar. Cover with 1/2 cup pickling salt or canning salt and 2 quarts boiling hot water.Let this stand for 24 hours.Drain and cover with 2 teaspoons ...
Tie ginger, cinnamon, cloves and allspice in cheesecloth bag. Add to vinegar 2 cups sugar and 2 cups water. Bring to a boil. Add peaches, a few at a time, until all peaches have been heated. Remove ...
Combine cucumbers, onion and salt.Let stand 2 hours.Drain well.Mix vinegar and sugar until sugar is dissolved.Put pickles in freezer containers or small plastic margarine tubs, leaving 1 inch headsp ...
Cut lemons, limes and oranges and squeeze juice thoroughly. Add cranberry juice, sugar and water to fill 1/2 gallon pitcher. Pour over ice or blend with ice in blender for icee. ...
Cream sour cream and cream cheese with a mixer.Stir in salt, sugar and marshmallows.Stir in drained fruit.Pour into a 9 x 9-inch container and freeze. ...
Mix all ingredients together and pour into pie crust.Let chill one hour before serving. ...
Put cucumbers, onion and pepper in jar. Pour mixture over cucumbers (can be hot or cold). Saves for months in refrigerator. ...