Drain 1 quart jar of pickles.Slice pickles into a bowl.Add sugar and vinegar; stir.Let set out at room temperature for 4 hours.Put back into jars and refrigerate. ...
Heat beets in juice and add cloves and pineapple; let simmer. Stir cornstarch in the reserved juice and add to the simmering beets.Cook until thickens.Add sugar, if desired.Makes about 6 servings. ...
Pour this over ingredients.This is better after it sets in refrigerator a day or two. ...
Pour juice in pan.Add Sure-Jell.Stir over high heat until juice boils.Add sugar and Jell-O.Bring to a hard rolling boil and boil for 2 minutes.Pour into jars.Cool before serving. ...
Whip the cream; blend with sour cream, lemon juice, sugar, salt and pineapple flavoring.Fold in crushed pineapple, cherries, nuts and bananas.Spoon into muffin tins which have been lined with paper ...
Bring water and vinegar to a boil.Add salt and alum; bring to a boil again.Keep liquid hot to pour over pickles.Add 1/2 twig and 2 or 3 pieces of dill stalk and 1 garlic clove in bottom of each jar. ...
Combine first three ingredients in a small bowl.Place about 1 teaspoon cream cheese on half of biscuit and fold over.Press edges to seal.Dip in melted margarine and then in sugar mixture. Place curv ...
Cut away all fat, gristle and tendons from meat.Combine seasoning in a salt shaker.Cut red meat in 1 x 2 x 8-inch pieces and pound meat.As you pound, sprinkle on seasoning (use about 1/2 teaspoon of ...