Grind cabbage day before (or shred).Then add salt, vinegar and shredded carrots.Keep covered and refrigerated until serving. ...
Line sides of 9-inch spring-form pan with ladyfingers. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes.Br ...
Slice cucumbers andonionsthin.Fillgallon jar or container that can\tbecovered.Layercucumbers\tand onion. Mix cold the rest of the ingredients.Stir well and pour over cucumber-onion slices.Putin refr ...
Mix all ingredients together and pour into an oblong cake pan. Freeze.Keeps well up to 2 or 3 weeks in the freezer. ...
Cut the angel food cake into 3 layers.Make a frosting with the Cool Whip, yogurt, food coloring and the strawberries.Frost between the layers and on the sides.If using a homemade angel cake, use a 1 ...
Boil sugar and vinegar together to make hot syrup.Wash peppers and dry.Remove seeds and cut in thin strips with scissors.Scald in hot water a few seconds.Drain and drop into ice water to crisp.Drain ...
In a large mixer bowl, sprinkle yeast over the water.Let stand for 5 minutes.Stir in salad oil, sugar, salt, milk and 2 cups flour.Beat on medium speed for 5 minutes or until dough pulls from sides ...
Layer cucumbers and onions inlarge bowl.Salt as you layer, cover and refrigerate for6hours.Blendsugar\tand sour cream.Add remaining ingredients and pour over cucumbers and onions (that have been dra ...
Combine all ingredients; mix thoroughly.Pour into large covered container.Store in the refrigerator up to 6 months. ...