erries.).
Make sure your canning equipment is scrupulously clean, and
Blend margarine, peanut butter and sugar together.
Mix in cereal.
Roll into 3/4-inch balls.
Set aside.
In double boiler, melt chocolate and paraffin.
Dip balls in chocolate mixture.
Put on wax paper and refrigerate.
Mix all ingredients except wax and morsels.
If still dry, add extra half stick butter.
Form into balls.
Place on foil lined cookie sheet with a toothpick in each ball.
Freeze overnight. Next day, grate wax and melt in a double boiler together with chocolate morsels.
Dip frozen balls into chocolate.
When dried, remove toothpick and enjoy!
Mix all ingredients, except paraffin and chocolate chips, by hand.
Form into balls.
Refrigerate or freeze until firm.
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
Cream margarine, peanut butter, powdered sugar & rice krispies, form into balls and place on wax paper.
Mix first 4 ingredients together and add Rice Krispies.
Roll into 1-inch balls and put on a cookie sheet.
Put 1 round toothpick in each ball, let them set in freezer.
Melt together in top of double boiler, chocolate chips and wax.
Dip each ball into the wax mixture and set on wax paper on cooled cookie sheet.
ot.
Pour into prepared canning jars, leaving about 1\" for
t room temperature.
Spinach Balls:
(MOST IMPORTANT) Please make
eanwhile to make the matzo balls, combine matzo meal, egg yolks
To make the fish balls, process fish, egg, basil, cilantro,
To make the pork balls: place all the ingredients for
oll 1/2 inch diameter balls with the dough.
Cut
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Place the melon balls in a large bowl which can be refrigerated.
Dissolve the sugar in the rum and add the lemon juice.
Pour the liquid mixture over the melon balls and toss lightly to coat.
Sprinkle with lemon and lime zest.
Place in the refrigerator for one hour before serving.
Toss again slightly before serving.
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
f a large stockpot or canning kettle and fill halfway with
Wash and lime cucumbers.
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
On the stove, Boil: vinegar, water, and canning salt.
Pour over the other ingredients.
SEAL!
Keep some where cool for about 6 months.
As many quart jars as you feel, is as many servings as there will be.
ake the sweet potato sesame balls, combine mashed sweet potatoes, rice
Mix all the meat ball ingredients in large mixing bowl.
Shape meat mixture into walnut size meat balls.
Mix all the sauce ingredients in medium size mixing bowl.
Place the meat balls side by side in a 9x13 glass or metal cake pan.
Do not cover with foil.
Pour all the sauce over the meat balls.
Bake at 350 for 45 minutes to 1 hour.
Serve over pinneapple slices or put just meatballs in a low temperature crockpot to keep warm until serving.