Cook peas until tender, yet firm; drain and set aside.Cook the pasta in boiling salted water, following the directions on the packet carefully to avoid overcooking. ...
Drain beets, reserving liquid.Combine sugar and cornstarch. Stir in vinegar and beet liquid or water.Stir over low heat until thickened.Add beets and butter.Heat.Ready to be served. ...
Cook 45 minutes.Rinse good, then cook 3 to 4 hours. Pressure 45 minutes on 10 pounds pressure.Add 1 teaspoon salt per quart. ...
Mix all ingredients, except cucumbers.Pour mixture over pickles.Put in refrigerator at once.Should last for 3 to 4 months. ...
Combine ingredients except for gelatin and bring to a boil for 10 minutes.Remove from heat.Add gelatin and stir well until dissolved.Put into jars or other container. ...
Whip the cream. Add remaining ingredients and blend well. Pour in mold and freeze. Slice to serve. ...
Cook beets in water approximately 35 to 45 minutes or until tender, covered. Run under cold water. Slip off skins and remove any root ends.Mix brown sugar, cornstarch, 1/2 teaspoon salt and pepper i ...
Mix milk with lemon juice. Mixture will become thick. Fold in whipped topping, peaches and vanilla. Pour into crust. Freeze until firm. Cut with knife dipped in hot water. Serve frozen. Serves 8. ...
Dissolve jello, Kool-Aid and sugar in boiling water.Add cold water.Mix well.Pour into ice cube trays, small paper cups or frozen pop molds.Insert wooden sticks or plastic spoons diagonally in each i ...
Beat together the ingredients.Add 1 cup pecans and stir with spoon.Pour into unbaked pie shell.Bake 40 minutes or until set at 350\u00b0.Serve cold. ...