Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.
Combine all the ingredients in a large saucepan and bring them to the boil.
Then reduce the heat to a simmer and cook until the swede is cooked, but still remains firm, about 2 hours.
Stir well to redistribute all of the vegetables.
Bottle and seal in sterile and hot jars.
Allow the pickle to age for a few weeks before using, this improves the taste and it will become more \"mellow\".
Serve with cheese, ploughman's lunches, in sandwiches, with cold cuts and meats. This pickle is also wonderful when added to curries and stews.
Put cucumbers in stone\tjar or glass.
Pour over them 1 gallon boiling water with\t1 teacup salt dissolved.
Let stand 8 days. On the 8th\tday,
drain off water and wash good. Then pour\tover gallon boiling water and let stand 24 hours.
Ninth day,
pour over
a
gallon
boiling
water
with 1 tablespoon powdered
alum; let stand 24 hours.
Tenth day, drain and pour over
1 gallon boiling water and let stand 24 hours.
Eleventh day, drain and pour over boiling syrup.
Mix lime and water; add sliced cucumbers.
Let stand 24 hours. Next day, pour water and lime off cucumbers.
Let cucumbers set in ice cold water for 4 hours.
Important: Change water every hour!
Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution.
Leave overnight.
Cook next a.m.
Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.
Boil sugar, vinegar,
salt
and celery seed until sugar is dissolved.\tLet cool;
pour over pickles, onion and pepper. Refrigerate 24 hours.
Ready
to eat.
Do not freeze.
Keeps a month or so, covered.
Slice cucumbers, onions, peppers and whole garlic cloves.
Add salt.
Cover with cracked ice.
Mix thoroughly.
Let stand 3 hours.
Drain thoroughly.
Combine remaining ingredients.
Pour over cucumber mixture.
Heat to boiling.
Seal in hot sterilized jars.
Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved.
Pour over cucumbers, onions and pepper.
Put in jar and store in refrigerator.
These pickles will keep a long time and are delicious.
Wash cucumbers and pack whole in jars.
Place 1 tablespoon mixed pickling spices on top of packed cucumbers and put 3 grape leaves either in the bottom or the top of each jar.
Add 1 tablespoon salt.
Heat to the boiling point 1/2 cup vinegar and 1/2 cup water (per jar).
Pour over cucumbers and seal.
If the jars do not seal, you may process them in cold pack canner for 5 minutes. Let stay in jars at least 2 weeks before using them.
inutes. Season to taste with salt if desired.
Serve hot
Combine milk, Sweet 'N Low, salt and rice in a large saucepan. Bring to a boil. Reduce heat and cook, covered, until rice is tender. Add some hot mixture to beaten eggs that have been mixed with vanilla. Return egg mixture to saucepan and cook slowly until mixture thickens.
Pour into shallow pan and sprinkle generously with cinnamon.
Makes 6 to 8 servings.
In a 10-inch frypan, brown beef cubes in oil.
Add water and simmer about 1/2 hour, covered.
Mix cornstarch with Tamaric and add to beef, increasing heat and cooking until sauce thickens.
Add more water, if necessary.
Cut broccoli into bite-sized pieces and add to beef.
Cover and simmer over low heat until broccoli is tender and bright green.
Do not overcook broccoli.
Serve immediately.
uice of 2 limes and salt in a glass or plastic
Preheat oven to 350\u00b0.
Spray a 9 x 13-inch pan with nonstick spray.
Cream the sugar and margarine.
Add bananas, egg substitute and milk, mixing well.
Mix together the flour, baking powder, baking soda, salt and cinnamon.
Pour into wet ingredients, mixing until smooth.
Stir in nuts.
Pour into pan. Bake for 20 to 25 minutes.
Serves 16.
br>Add cheese, add additional salt (if desired) and pepper.
br>(do not use low-fat or low-salt soup. You need the
Place bread and cheese in greased 5 x 10-inch baking dish. Pour eggs and milk over.
Soak 2 to 4 hours.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 2 to 3.
In a large saucepan, cook the onion and green pepper in 1/2 cup of water until tender.
Add beans, tomato paste and tomatoes. Stir in chili powder, salt (if desired), pepper, browned turkey and remaining water; bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
NOTE: If you want the salt to be a little more
f the flour, the sugar, salt, oil, and yeast in large