Cook potatoes in boiling salted water to cover for 30 minutes or until they are tender; drain. Cool potatoes slightly, and cut into 1-inch cubes. Stir together oil and next 3 ingredients in a large ...
Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and the coconut in blender.Cover and blend at medium speed for 30 seconds.Fold into whipped topping.Spoon into crust.Freeze until firm, ab ...
Slice tomatoes about 1/4-inch thick.Sprinkle with salt and let stand overnight.In morning, drain and place tomatoes in a solution made with alum and water.Let stand for 1 hour.Drain. Pack into jars. ...
Chop tomato pulp into small pieces and put into a large kettle.Add no water.Boil for 15 minutes stirring frequently. Add dry gelatin and sugar.Cook for 10 minutes.Watch carefully so as not to scorch ...
Mix sugar and flour.Add vinegar and beet juice.Mix well. Cook over low heat until thick.Add beets and butter.Let simmer until thoroughly hot. ...
Mix cornstarch, sugar, salt and 1/2 peach syrup.Mix remaining peach syrup with milk and scald.Stir in cornstarch mixture slowly. Cook over hot water for 10 minutes, stirring constantly, until thick ...
Place cucumbers in a gallon jug.Then add the 3 spices.Fill jug 3/4 full of vinegar and finish with water.Put lid on; let set for 6 to 8 weeks.Remove cucumbers, wash and prick holes with a fork.Place ...
Mix cornstarch and sugar.Add vinegar and water; boil 5 minutes.Add beets and let stand 30 minutes to thicken.Just before serving, heat on low and add butter (5 to 10 minutes). ...
In preserving pot, put pears, pineapple, cherries, sugar and lemon juice.Mix well. Bring to boiling point, stirring constantly, for 7 minutes.Remove from heat.Stir in fruit pectin.Stir and skim for ...