Boil water and sugar until clear.Remove from heat and cool. Add grape juice, lemonade and brandy; mix well and freeze.To serve, mix equal parts of slush and 7-Up. ...
Combine sugar, butter, salt and milk in saucepan and bring to boil over medium heat, stirring constantly.Boil, stirring, for 5 minutes and remove from heat.Add marshmallows, chocolate and peppermint ...
First wash, stem and slice thickly the tomatoes.Roll in cornmeal and fry in hot bacon fat until golden and crusty. ...
Slice cucumbers.Cover with brine water that will float an egg.Let stand ten days.Pour off brine water on tenth day. Cover with clear water; let stand 24 hours.Drain clear water off.Cover with alum w ...
Mix and pour over sliced pickles.Keep in refrigerator; should be ready to eat in 2 to 4 weeks. ...
Fill 1/2 gallon jar with small cukes.Sprinkle dill in jar as you fill it.Add salt, vinegar, onions and spices.Fill jar with cold water and refrigerate.Leave a few days, then the jar may be shaken da ...
Drain juice from beets and pineapple.Reserve half of each. Heat beet juice and vinegar in saucepan.Mix cornstarch with cold pineapple juice.Add cornstarch mixture to saucepan containing hot liquids. ...
Combine all ingredients until blended.Divide in half.Shape into a roll, 1 1/2 inches in diameter.Wrap in foil. Refrigerate overnight.Unwrap; bake on broiler pan at 200\u00b0 for 4 hours. ...
Preheat oven to 350\u00b0.In large mixer bowl, beat margarine and sugar until fluffy.Add eggs, one at a time, beating well after each addition.Stir in jam and preserves.Stir together dry ingredients ...
Mix all ingredients together and refrigerate.Pickles will appear thick but will develop water when in refrigerator.Pickles last indefinitely and will stay crisp. ...