Pour juice off pickles.Drain well.Slice pickles thin and garlic buttons.Put in large bowl.Add sugar and spices.Stir often for 3 days.Put in jar and refrigerate.Keep refrigerated until all is eaten. ...
Mix all ingredients.Pour in small paper cups.Place in freezer and freeze until firm. ...
Put sugar and vinegar on peaches and cook until thick.\tSeal in jars or freeze.\tThis makes great fried pies. ...
Core tomatoes and slice 1/4-inch thick.Measure 16 cups. Combine tomatoes, onions and green peppers.Set aside. ...
Cream together the cream cheese, sugar and whipped topping. Fold in remaining ingredients.Place in a 9 x 13 x 2-inch pan and freeze.Cut into squares and serve. ...
Beat cream cheese at medium speed with an electric mixer until creamy.Gradually add sugar, beating until smooth.Fold in whipped topping and remaining ingredients; spoon into a 13 x 9 x 2-inch baking ...
Slice pickles, but not thin. Put in a jar along with onions. Bring sugar, vinegar and water to a boil. Add horseradish to jar. Pour vinegar mixture over all. Cool and keep in refrigerator. Crispy an ...
Crush berries andbringtoa boil.Strain through a jelly bag, squeezing out\tallthe juice.Make only 4 cups of juice into jelly atone\ttime.Use 1 cup juice to 3/4 cup of sugar. Bring juicetoa\tboilandad ...
Roll out very thin on floured board and cut into noodles.Let dry for 20 minutes (if time permits).Drop into boiling broth and cook until tender. ...
Sprinkle the salt over the first 4 ingredients and let stand for 3 hours. Heat the vinegar, mustard seed, celery seed, whole cloves, sugar and turmeric powder. When boiling hard, add drained cucumbe ...