Drain peaches, chop and set aside.
Heat peach liquid to boiling.
Dissolve gelatin in this liquid.
Chill until consistency of egg white.
Chill milk until it begins to freeze. When gelatin thickens, stir in peaches, celery, pecans and mayonnaise.
Whip milk and lemon juice and add to mixture.
Soften gelatin in cold water.
Dissolve in peach juice, heated to boiling point.
Then add ice cubes.
When mixture congeals slightly, add peaches and nuts.
Serves 8.
Drain peaches and measure juice.
Heat juice to boiling point. Dissolve Jell-O in hot juice.
Chill.
Soften cream cheese with milk.
Add nuts.
Cut up peaches and add to Jell-O mixture. Congeal until firm.
Serve on lettuce with mayonnaise.
Peel peaches, leave whole and place in
Drain peaches; to the syrup, add sugar, vinegar, salt and spices.
Heat to boiling and simmer until sugar is dissolved. Pour this spiced syrup over peaches.
Let stand overnight.
Store in covered jar in refrigerator.
Make jello with 2 juices according to instructions on box. Season cream cheese with mayonnaise and grated onion.
Seed peaches and stuff with cream cheese mixture.
Put peaches in individual molds.
Pour jello mixture on top of each peach. Congeal.
Use cream cheese mixture for dressing.
Drain syrup from peaches and bring to boil.
Add dissolved gelatin.
Mash peaches; add to gelatin.
Mix cheese and nuts. Form into small balls; add to gelatin.
Chill.
Prepare gelatin by package directions using peach liquid as part of water.
Stir in cheese.
Blend well.
Refrigerate until partially thickened.
Add chopped pecans and peaches.
Pour into lightly greased mold.
Chill until firm.
Serve on lettuce leaf topped with mayonnaise.
Peel peaches and set aside. In a
ash, peel and pit peaches. Leave peaches in halves or cut into
Drain peaches, reserving 1/2 cup syrup.
Tie spices in cheesecloth.
In saucepan, combine reserved peach syrup, vinegar, sugar, orange slices, peaches and spices.
Heat to boiling; simmer uncovered for 5 minutes.
Cover and let cool to room temperature. Remove spice bag.
Serve peaches warm or chilled.
An average can of peaches contains 6 or 7 halves.
Wash and peel peaches.
Put cloves, cinnamon and pickling spices in a loose, clean, white cloth; tie top.
Cook together spices, sugar, vinegar and water 10 minutes.
Add peaches; cook slowly until tender.
Let sit overnight.
In the morning, remove spice bag.
Drain peaches. Boil syrup rapidly until thickened. Put peaches in sterile jars and pour syrup over peaches.
Seal. Process 20 minutes in boiling bath.
Peel peaches; add sugar and let stand overnight.
Then add vinegar and spices (tied in cheesecloth) and cook until peaches are done.
Lift out and place in jars.
Let juice boil until thick, then pour over peaches and seal.
Combine the vinegar, the juice from the peaches, sugar, cinnamon and cloves.
Boil until reduced by about half.
Remove the spices.
Stick the cloves into the peach halves and pour the syrup over peaches.
Let stand overnight in the refrigerator.
Mix sugar, vinegar, salt, cinnamon, allspice (in a bag) all together.
Mix well.
Bring to boil.
Boil for 5 minutes.
Stick two whole cloves in each peach half.
Add peach halves to hot spiced syrup.
Simmer 5 minutes.
Cool, covered.
Chill 24 hours. Remove spices.
Drain peaches; save syrup.
Combine syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan.
Bring to boil, then lower heat and simmer for 10 minutes.
Pour hot syrup over peaches.
Let cool, then store in refrigerator.
Drain peaches, reserving juice.
Combine juice, ginger, and cloves in a large saucepan; bring to a boil.
Reduce heat, and simmer 10 minutes.
Add peaches to hot mixture; cook until thoroughly heated.
Serve warm or chilled.
Dissolve 1 package of gelatine in 1/2 cup cold water.
Follow jello package instructions to dissolve jello.
Add gelatine mixture and dissolved jello to peach syrup.
Cool until it begins to thicken.
Stir in peaches, celery and nuts.
Refrigerate until firm.
Preheat oven to 325 degrees farenheit.
Drain peaches and arrange in a pie tin with cut halves facing up.
Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves.
Bake at 325 degrees about 15 minutes.
Serve piping hot peach halves topped with vanilla ice cream and enjoy!
Peel peaches and cover with sugar.
Let stand overnight or until sugar melts.
Drain juice and measure.
Add equal parts vinegar and bring to boil with cloves and cinnamon.
Add peaches and cook until tender.
Remove spices and fill peaches in jars and seal.