Make jello according to package directions and allow to set. Mix set jello with Cool Whip with mixer.Put into individual serving containers and chill. ...
Dissolve coffee in 1/2 C. hot water.Cool.Add the rest of ingredients and blend until smooth.Store tightly in refrigerator up to 1 month.Stir before serving. ...
Simmer vinegar and sugar.Bring to a boil and add remaining ingredients.Boil 10 minutes.Seal in canning jars. ...
Crush peaches in saucepan; stir in sweetener, fruit pectin, lemon juice and ascorbic acid.Bring to a boil; boil for 1 minute.Remove from heat.Continue to stir 2 minutes.Pour into freezer containers. ...
Drain beets; save 1 cup beet juice.Add other ingredients and pour over beets.Refrigerate overnight.Keeps several days. ...
Combine ingredients and let stand 1 hour.Pack cucumber mixture in jars, pour juice over and put tops on.Store all jars in refrigerator until used.Lasts 1 1/2 to 3 months, refrigerated. ...
Soften cream cheese and mix with remaining ingredients.Bake at 350\u00b0 for 15 minutes.Serve warm with crackers or party rye or pumpernickel bread. ...
In each jar, put 2 dill heads, 1 clove garlic, alum (the size of a pea) and cucumbers packed tightly.Mix water, vinegar, and salt in pan and bring to a boil.Pour over cucumbers and let stand about 5 ...
Layervegetables; sprinkle with salt and ice.\tLet set 3 hours;washoff.\tCombine5 cups sugar, turmeric, celery seed, mustardseedand vinegar.Bring to a rolling boil for 15 to 20 minutes.Seal in hot st ...