pray bottles; spray directly on weed [be careful as this kills
Mix this up in a large container and then put some in a spray bottle.
Spray the offending weed or vegetation. It should die in a couple of days.
Make sure you put your homemade round-up in a safe place.
Enjoy your weed-free area!
Melt caramels and 1/3 cup Pet milk in top of double boiler. Mix together cake mix, 1/3 cup Pet milk and butter.
Bake half of cake mixture in a 9 x 13-inch pan at 350\u00b0 for 10 minutes.
Pour melted caramels on top.
Sprinkle chocolate chips and nuts over top.
Add 1/3 cup Pet milk to remaining cake mix.
Spread over chocolate chips and bake at 350\u00b0 for 30 minutes.
Don't overbake. Sprinkle with powdered sugar.
br>To use the following recipe, just add the recommended amounts
In a medium-size mixing bowl, stir together cream cheese, mayonnaise and sour cream. Stir in imitation crabmeat, dill weed, black olives, and hot pepper sauce.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
to make Killer Cake:
Preheat oven to
Mix brown sugar, cornstarch, salt and egg yolks thoroughly in a saucepan. Stir i until smooth a mixture of Pet milk and water. Add butter or margarine. Cook and stir over low heat until thickened, about 10 minutes. Remove from heat and stir in vanilla. Cover and cool thoroughly.
Put into a cool 9 inch baked pastry shell.
Spread with meringue. Bake as directed for meringue.
Cool thoroughly before cutting with a wet knife.
Cook macaroni according to package directions; drain.
Turn, while still hot, into a bowl that contains butter and Parmesan cheese; toss to coat.
Add celery, cheese, salad cubes, mayonnaise to moisten, salt, pepper, seasoned salt and mustard;
mix well and chill.
Turn out on salad greens, and if desired, 2 cups of slivered ham or 1/4 cup of real bacon crumbs may be added to recipe.
Serves 8 to 10.
Blend vinegar, oil, dill weed,
Accent,
garlic powder, salt and pepper in blender.
Add to veggies and marinate for 24 hours.
Mix yogurt, mayo, dill weed, mustard and salt in a large glass or plastic bowl.
Toss with remaining ingredients.
Cover and refrigerate about 4 hours or until chilled.
Yields 4 servings, about 1 cup each.
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
Preheat oven and cookie sheet to 375\u00b0.
Boil sweet potatoes in water until tender; cool slightly.
Place cooked and peeled potatoes in large mixing bowl.
Beat with electric mixer until smooth.
Stir in butter and sugar.
Blend in eggs (one at a time). Mix in spices, salt and Pet milk.
Pour into unbaked pie crust. Bake on preheated cookie sheet in center of oven for 70 minutes or until knife inserted in center comes out clean.
Cool on wire rack.
In heavy 2-quart saucepan, mix sugar, butter, marshmallow, salt and Pet milk.
Cook and stir over medium heat until mixture boils and is bubbly all over top.
Boil and stir over medium heat 5 minutes more.
Remove from heat.
Stir in vanilla and chocolate chips until melted.
Stir in broken nuts.
Spread in buttered 8 or 9-inch square pan.
Press nut halves on top if desired.
Cool thoroughly.
Cut into about 30 pieces.
Put sugar, margarine and Pet milk in pan and let come to a boil.
Boil 8 minutes, stirring most of the time.
Take off stove and add chocolate chips, stirring until dissolved.
Add Marshmallow Fluff.
Stir this until all is dissolved.
Add nut meats and vanilla.
Sift together flour, baking powder and salt.
Put in bowl soft shortening and vanilla, gradually adding sugar.
Stir in 1/3 flour mixture; then add 1/2 of 1/3 cup Pet milk.
Repeat to get all of flour mixed in.
Roll 1/8 inch thick on floured board.
Use floured cookie cutter.
Bake at 375\u00b0 for 10 minutes.
Ice and decorate.
Add sugar
to pineapple and bring to a boil.
Add jello and let
cool.\tWhip
chilled Pet milk and fold into pineapple mixture.
Store in refrigerator.
Chill Pet milk the night before.
Soften cream cheese and whip together.
Heat pineapple and add pineapple and Jell-O.
Add to cheese mixture.
Add nuts and chill.
Mix in bowl, flour, white sugar and salt.
Beat 2 eggs with fork, then add eggs, brown sugar, Pet milk, pecans and vanilla. Bake at 375\u00b0 about 50 minutes.
Simmer in water enough young poke weed for 4 people.
Make a white sauce by melting butter in saucepan.
Stir in flour and stirring slowly, add milk.
Season to taste with salt and pepper. Add diced green pepper.
Bring to a simmer.
Spread a base of poke weed over bottom of well greased casserole.
Cover with white sauce, then with sliced egg.
Repeat until all the ingredients are used.
Top with buttered bread crumbs.
Bake at 325\u00b0 for 1/2 hour.