Combinesourcream,lemonjuice,sugar,saltand drained, crushed pineapple,banana pieces and enough red food color to give a pink tint.Lightly fold in nuts and cherries. Spoon into fluted papermuffincups( ...
Preheat oven to 200\u00b0.Cut the tomatoes lengthwise, leaving them attached at the bottom end and open them like a book. ...
Blend first 3 ingredients and pour over cucumbers.Season to taste with salt and pepper. ...
Bring to a rolling boil for 5 minutes.Pour into jelly jars and seal.Yields 6 to 6 1/2 pints. ...
Combine first 3 ingredients in container.Mix well.If not covered with liquid, add 1/2 cup or so of water.Let set 2 hours; drain.Do not rinse! ...
Wash and remove blossom ends and prick.Bring vinegar, water, sugar, ginger, cinnamon and cloves (cinnamon and cloves tied in a bag) to a boil and add apples, a little at a time.Remove before adding ...
Slice the cucumbers and onion into a container with a cover. Mix sour cream with sugar to taste.Pour over cucumbers and onion, folding into the vegetables.Refrigerate overnight. ...
Drain beets, reserve 1/3 cup liquid.Place beets in a large 1-quart casserole with sugar, beet liquid and vinegar.Tie spice in a small square of cheesecloth and add to beets.Cook, covered for 6 to 7 ...
Bring to boil the sugar, vinegar, minced garlic and salt; cool.Pour mixture over cucumbers and onions.This will keep several days in refrigerator. ...
Mix cornstarch, sugar, spices and part of the water.Pour over the apples.Pour water over rest of the ingredients.Cook until thick and bubbly.Put in jars and seal.No need to cold pack.Jars seal thems ...