Mix rhubarb and pineapple.Let stand 30 minutes.Bring to boil and cook 12 minutes.Stir constantly.Add gelatin.Stir until dissolved.Pour into glasses and top with hot wax.Makes 8 glasses. ...
Mix together the vinegar, sugar and salt.Pour over the vegetables.This will keep 6 weeks in a covered container in the refrigerator. ...
In a large salad bowl, combine apples, pineapple, celery, grapes, carrot and almonds.In a small bowl combine sour cream, sugar and lemon juice; mix well.Add apple mixture and toss to coat.Chill. ...
Combine flour, salt, butter, lemon peel and cream cheese to make dough.Roll dough on floured board.Cut into squares.Fill center with preserves.Fold ends over, brush with beaten egg white and put nut ...
Shred cabbage; add salt.Let set 1 hour and drain.Mix sugar, vinegar, celery seed, mustard seed and water; boil this for 1 minute.Let cool.Add shredded carrot and green pepper.Pour over cabbage.Cool ...
Stir yogurt and Cool Whip until well blended.Pour into pie shells.Sprinkle sparingly with crushed walnuts.Refrigerate. ...
Cut and blend Crisco, salt and flour.Add cold water; mix. Mix warm water, yeast and sugar; add to flour mixture.Beat and blend in eggs.Refrigerate overnight.Roll out, using granulated sugar instead ...
Sprinkle cucumbers with salt.Let stand 1 hour.Drain.Add onions and peppers.Mix last 4 ingredients.Boil to dissolve sugar.Pour over cucumber mixture.Refrigerate.Keeps well. ...
Blend the chopped cucumbers with the yogurt and onion until smooth.Add salt to taste and chill before serving.Garnish with cucumber. ...
Put the apricots and water in a small pot.Put pot on stove and boil for 10 minutes, until apricots fall apart when stirred. Using a pot holder, remove the pot from the heat.Stir the apricots well to ...