Drain liquid from beets into measuring cup. Add enough water so that beet liquid measures 2/3 of a cup. Set aside. ...
Mix sugar and flour. Add liquid and boil until thick and shiny. Remove from heat and add margarine and salt. Pour over beets. Can be served hot or cold. ...
In a blender orfood processor, whirl garlic and green onion with spinach until finely chopped.Add rest of ingredients and blend to mix well.Taste and adjust seasonings. ...
Place tomato halves in shallow baking pan and season with salt, pepper and marjoram.Top with bread crumbs.Dot with butter and sprinkle with parsley.Broil 10 minutes or until golden brown.Serves 6. ...
In a medium saucepan, stir together undrained pineapple, orange juice, brown sugar and allspice.Bring to a boil; remove from heat and stir in rice.Cover; let stand 5 minutes.Transfer into 4 serving ...
Mix together cream cheese and sugar.Add strawberries (not drained), pineapple (drained), pecans, diced bananas and Cool Whip.Place in 13 x 9-inch pan and freeze overnight.Set out about 30 minutes be ...
Mix first 3 ingredients and let set overnight.Cook beans and let cool.Fill jars to 1/2 inch from top.Stir liquid; pour over beans and seal.Makes 11 quarts.Store in a cool place. ...
Be sure yougetpepperswiththick\tmeal.They are heavy. Wash peppers.Cut and take out seeds.Slice and soak in salt water 4 to\t5 hours, about 1/2 cup salt to 1 gallon of water. Rinse and heatin\tpurevi ...
Slice zucchini lengthwise and slice into 2 to 3-inch pieces. Saute lightly in butter. Add honey and tomatoes and bring to a boil. Cook 5 minutes longer. (Can add a cup of breadcrumbs with tomatoes, ...
Peel and cut into 1-inch cubes enough zucchini to make a gallon.Let stand in 1 gallon water with 1 cup lime added for 24 hours.Rinse four to five times.Mix sugar, vinegar and pickling spices.Pour ov ...