Cut tomatoes into 1/2-inch slices.Dip slices in milk, then in flour, then salt and pepper, then dip in 2 beaten eggs and then finally in bread crumbs. ...
Refrigerator-freezer method:In large bowl combine ingredients.Turn into 13 x 9-inch baking pan.Freeze to a firm mush, about 1 hour.Break into pieces and turn into large mixer bowl.Beat until smooth. ...
Cut pickles into 1/4 inch slices.Pack loosely into sterilized Ball jars.Tie spices in cheesecloth bag.Add to sugar and vinegar.Bring mixture to boil.Cool to room temperature.Remove spice bag.Pour sy ...
Pack cucumbers into jars.Heat vinegar, water and salt. Bring to a rolling boil and pour over cucumbers.Seal. ...
Sprinkle salt over pickles.Let stand for 2 hours and drain. Meanwhile, mix together vinegar and sugar.Boil mixture until sugar is dissolved and cool.Pour over drained cucumbers and put in containers ...
Mix all together cold.Keep refrigerated until used up. Keeps well for weeks. ...
Mix cucumbers and salt.Add water to cover them.Leave overnight in refrigerator.Wash and drain.Then heat (not boil) the sugar and vinegar.Cool and pour over cucumbers. ...
Mix together egg, butter, milk and sorghum.Sift dry ingredients together and add to first mixture.Stir well and bake in a moderate oven for 30 minutes. ...
Mix oil, sugar and eggs; combine flour and baking powder and add to oil mixture alternately with milk.When blended, stir in leaves.Bake at 350\u00b0 in greased tube pan for 1 hour. ...
Wash cucumbers and cut into chunks, enough to fill 4 quarts. To each jar add 3 or 4 slices of onion, 2 pieces of celery and 2 heads of dill.Dissolve sugar and salt in vinegar and water; bring to a b ...