alt into 1 gallon white vinegar (5% acidity).
Add 1
ow heat, warm the vinegar just until it begins to
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.
Beat together yolks, sugar, and flour.
Add vinegar and water. Cook until thick, top with meringue and brown lightly.
nd salt. Whisk in the vinegar until smooth, then whisk in
Mix jello with boiling water.
Add applesauce and vinegar. Pour into a 2-cup mold.
ngredients > ginger garlic paste and vinegar. Process until smooth. Set aside
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
olonial: After preparing the previous recipe (let cool first), add 1
large bowl, combine oil, vinegar, lime juice, soy sauce, red
mustard, salt, sugar, pepper and vinegar.
Add the skim milk
Dissolve Jell-O and salt in boiling water.
Add vinegar and pepper.
Chill until it's only slightly thickened, (check every 15 minuites).
Combine horseradish, sour cream, and onion in a bowl.
Add to Jell-O.
Blend well with spoon.
Place in lightly greased mold, (spray mold lightly with Pam or canola oil)
Chill until firm.
You can make a double batch and it will fit perfectly into the Tupperware Jell-O mold.
In large bowl, dissolve Jell-O in the water; gently add drained pineapple and frozen strawberries.
Pour half of mixture in mold and let set in refrigerator about 1 hour.
Let the other half stand at room temperature.
Gently spoon sour cream on the set Jell-O and gently spoon remaining Jell-O mixture into mold; return to refrigerator until firmly set.
Makes 1 large mold.
For a smaller mold, cut recipe in half.
Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.
).
add sugar and vinegar to pureed tomato, mix well
Boil water.
Add vinegar and salt.
Pour HOT liquid on weeds and grass to be killed.
(be careful because if the water runs on top of the soil it's gonna kill whatever it touches!).
Combine the cabage, onions, almonds and the sunflower seeds.
Dressing: In a small cup, mix together the noodle seasoning, the rice vinegar and vegetable oil.
Before serving: In a bowl, crush the noodles. Add the salad ingredients and the dressing, then toss until well coated.
Note: Leftovers would be good the next day.
Dissolve jello and salt in boiling water.
Add cold water and vinegar; chill until thickened.
Add 1 1/2 cups shrimp, celery, pimiento and 1 1/2 cups jello.
Spoon into 6-cup ring mold.
Chill until set, but not firm.
Add sour cream, parsley, onion and curry to remaining jello.
Spoon into mold.
Chill until firm, about 4 hours.
Unmold and serve with salad greens, if desired.
Garnish with remaining shrimp.
to make Killer Cake:
Preheat oven to
Mix dry seasonings according to the directions on packet, adding the appropriate amount of vinegar, oil and water.
cook pasta. Rinse with cold water, drain.
Mix all ingredients together( except for the sunflower seeds), cover and refrigerate.
This has to sit overnight for the flavors to meld.
add salt and pepper to taste.
mix in the sunflower seeds right before serving.