Wash beets; leave 6 inches of tops.Boil in water until you can remove the skin.Let beets cool; peel off skin.Put beets in boiling mixture for 10 minutes or so.Put beets in jars; pour mixture over be ...
Combine all ingredients in a bowl in order given.Mix well after each addition.Pour into a 9 x 12-inch dish.Freeze until firm.Yields 12 servings. ...
Mix together a cold syrup; do not heat.Sterilize 4 pint jars.Put sliced onions evenly into jars and enough cucumbers to fill jars.Stir syrup well; pour into jars to cover onions and cucumbers.Screw ...
Combine cucumbers, onions and salt.Refrigerate for 24 hours.Wash and drain.Add sugar and vinegar.Return to refrigerator for 24 hours.Spoon into containers.Cover with juice and freeze. ...
Line a 9-inch square cake pan with greased wax paper.Dissolve cocoa in boiling water and stir in baking soda.Let cool.Beat corn oil and sugar well and add eggs, one at a time, beating well before ea ...
Combine the first 5 ingredients in saucepan. Cook over low heat, stirring until thick. Add the vanilla.Makes 3 to 4 cups. ...
Place milk, yogurt and rum extract in blender; blend until smooth.Serve immediately or refrigerate until ready to serve. To serve, stir, pour into glasses and sprinkle each serving with nutmeg. ...
Add large sprig of dill, 2 sliced garlic toes and cucumbers to bottom of clean jars.Bring vinegar, water, salt and alum to boil.Pour into jars.Add lids immediately.They will seal without processing. ...
Boil together water, vinegar, salt and sugar to make a brine. Pour over cucumbers in jar.Refrigerate 1 week. ...