Start early in rose season and make all summer long. ...
Combine egg, salt and milk. Add flour. Roll out real thin on a floured surface and then roll up and slice 1/4-inch wide; unroll and spread out to dry for 2 hours. ...
Heat oil in a large frypan.Season fish with salt and pepper. Fry fish until lightly browned on both sides.Remove from oil and place on a paper towel.Place onion slices in a 2-quart casserole.Add vin ...
Combine cornmeal, sugar, salt and pepper.Stir well.Dredge tomatoes in cornmeal mixture.Heat oil in a large skillet to 375\u00b0.Add tomatoes and fry until golden brown on each side. Drain on paper t ...
Soak first 5 ingredients in saltwater overnight (1/2 cup salt to 2 qt. water).Drain.Cook carrots and green beans in boiling water for 10 minutes.Drain.Mix with remaining ingredients and boil 10 minu ...
Layer shrimp and onion rings in casserole or glass bowl.Mix last 6 ingredients and pour over shrimp and onions.Refrigerate overnight (will keep 2 months).Stir occasionally to keep vinegar mixed with ...
Cut meat into strips (thickness of a cigarette, remove fat). Put strips in sauce.Soak overnight in refrigerator; cover.Stir occasionally.Drain.Lay meat out; pat with paper towel.Lay on racks.Place r ...
In a heavy, 2-quart saucepan, combine sugar, evaporated milk, apricots, butter and salt.Over medium heat, stirring occasionally, cook to soft ball stage (234\u00b0 to 240\u00b0).Cool to lukewarm.Add ...
Drain syrup from 2 cans of peaches.Combine syrup from other 2 cans with vinegar, brown sugar, cloves and cinnamon.Boil 5 minutes.Add peaches.Refrigerate.Make at least 1 week in advance.Great for Tha ...