Mix cinnamon red hots, sugar and boiling water in pan.
Bring to a boil and stir until red hots are dissolved.
Add cherry gelatin and 1 cup cold water.
Chill until partially set.
Add apple, orange and nuts and chill until set firm.
Empty 1 can pineapple into bowl.
Add cinnamon red hots.
Let set overnight or until red hots are dissolved.
Remove from refrigeration and add remaining ingredients.
Mix thoroughly and serve.
Add boiling water to gelatin and cinnamon red hots.
Stir until all are dissolved.
Chill until gelatin is almost set.
Whip thickened gelatin at low speed of electric mixer for a few seconds, then gradually beat in cold evaporated milk.
Turn mixer speed to high and whip until gelatin mixture is double in volume. Fold in apples, marshmallows and walnuts, lightly but thoroughly. Turn into mold (5-cup) that is lightly oiled.
Chill until firm, about 4 to 5 hours.
Dissolve 5 ounces cinnamon red hots in 1 cup very hot water. Add 1 cup raisins and let stand while preparing rest of pie. Peel, core and slice apples. Mix sugar, nutmeg and allspice. Pour over sliced apples and mix well. Add cinnamon red hots/raisins mixture. Stir well and pour into 2 prepared pie crusts. Sprinkle 2 tablespoons flour over each pie filling. Cut 1 tablespoon margarine over each pie filling. Add top crust to each pie. Bake in preheated 400\u00b0 oven 40 to 50 minutes or until done. Makes 8 servings.
Peel and seed cucumbers.
Soak in 1 cup lime and 1 gallon water for 24 hours.
Wash.
Soak, covered with ice water, for 3 hours.
Mix 1 cup vinegar, 1 bottle red food coloring, 1 tablespoon alum and water to cover.
Pour over cucumbers; simmer for 2 hours.
Pour off liquid.
Bring to a boil 2 cups vinegar, 2 cups water, 10 cups sugar, 8 cinnamon sticks and 1 package red hots.
Pour over cucumbers; let stand for 24 hours.
Peel, seed and slice cucumbers.
Soak in lime and 1 gallon water for 24 hours.
Wash; soak covered with ice water for 3 hours.
Mix 1 cup vinegar, red food coloring, alum and water to cover.
Pour over cucumbers and simmer 2 hours; pour off water. Bring 2 cups vinegar, 2 cups water, sugar, cinnamon sticks and red hots to boil.
Pour over cucumbers and let stand 24 hours; pour off and boil.
Pour over cucumbers in jars and seal.
These cucumbers taste like cinnamon apple rings.
Heat ingredients until red hots dissolve.
Serve hot, minus cloves and cinnamon sticks.
Heat applesauce.
Add red hots; stir until they melt.
Add nutmeg to taste.
Cool.
Pour applesauce back into original jar and add cinnamon stick.
Keep refrigerated.
Good with toast for breakfast.
Also makes a nice little gift.
Peel and core apples and set aside.
Combine in saucepan the sugar, water and cinnamon red hots.
Add 1 capful red food coloring.
Bring to a boil.
Add apples and cook on top of range until tender, turning carefully.
Remove apples to cool, then add stuffing and serve.
Melt cinnamon red hots in water, then add remaining ingredients.
Simmer.
Dissolve red hots in 1 cup hot water.
Add jello and other cup of hot water.
Add rest of ingredients; mix well.
Melt butter and marshmallows in saucepan.
Pour in remaining ingredients.
Spoon
out on wax paper.
Place 2 or 3 cinnamon red hots in center to give holly/berry look.
Pour apple cider in percolator.
Put about 1/3 cup cinnamon red hots in percolator basket.
Perk and serve hot.
Dissolve sugar and cinnamon red hots in applesauce over low to medium heat.
Turn heat up.
Boil for 10 minutes after mixture comes to full rolling boil (boil which cannot be stirred down), stirring constantly.
Put immediately into warm jars.
Put on can lids and bands.
Jars will seal as they cool.
Peel and core apples.
Cut into fourths. Mix and cook sugar, water and red hots in skillet for 8 to 10 minutes.
Drop in apples (core side down). Cover and cook 6 to 8 minutes.
Remove cover and turn each apple quarter over and continue cooking until apples are clear and tender, but not mushy.
Remove apples to dish; continue cooling syrup about 5 minutes. Pour over apples to glaze.
Serve warm or cold.
Mix jello, water and red hots together and cool. Add apples and nuts. Pour into a 9 x 13 inch pan. Refrigerate overnight.
Heat until red hots are melted.
(Takes quite a while.) Stir occasionally.
Add pickles and bring to a boil.
Put into jars and seal.
Happy canning!
Cook red hots and water until dissolved.
Pour over Jell-O. Stir to dissolve.
Chill until slightly thickened.
Beat until fluffy.
Add topping.
Fold into gelatin.
Combine apple and lemon juice.
Fold into gelatin along with marshmallows and nuts.
Chill.
Dissolve red hots in orange juice.
Add other juices.
Heat, do not boil.
Put in refrigerator between uses.
Dissolve red hots in the cup of hot water (microwave on Medium-high).
Add jello and last applesauce.
Pour in mold.