Lilly Dilly Freeze Cups Recipe

Sunday, June 24, 2018

Lilly Dilly Freeze Cups Recipe

Set aside to cool. 2 cups water preparation process combine tomatoes cabbage onions green peppers red peppers and salt in large non reactive bowl stainless stell or glass is best.

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I like to prepare big batches of these rolls and freeze extras so that theyre always on hand.

Lilly dilly freeze cups recipe.

Theyre a family favorite ellen thompson relates from springfield ohio.
In small bowl soften yeast in 14 cup warm water 105 to 1150f.
I first had this dilly casserole bread when we lived in north carolina and i was invited to a friends home for lunch.

Its stood the test of time too.
Cook uncovered in microwave oven 4 minutes at high or until sugar dissolves completely.
Combine sugar vinegar and dill weed in a 2 cup glass measuring cup.

These cute dill flavored rolls baked in muffin cups are a great accompaniment to almost any main course.
Heat and stir cottage cheese the 14 cup water margarine or butter sugar salt and pepper in a medium saucepan until warm 120 degrees f to 130 degrees f and margarine or butter is almost melted.
Cover with plastic wrap and place in refrigerator overnight.

Add cottage cheese and egg.
Process about 10 seconds or until blended.
Add sugar lemon juice and salt on top of cranberry mixture and stir gently until blended.

Strain out all liquid using a collander with small holes.
This dilly casserole bread is as good today as it was then.
Pack mixture into freezer containers.

Take cranberry mixture out of the refrigerator and stir all ingredients together.
In food processor bowl with metal blade combine 2 cups flour sugar onion dill seed 1 teaspoon salt baking soda and 1 tablespoon margarine.
Dilly casserole bread is old fashioned recipe thats a pillsbury bake off prize winner from 1960.

Ingredients 2 cups ice water 1 packet kool aid drink mix use your favorite flavor cup sugar 4 cups or 1 full tray of ice cubes instructions put all of the ingredients into your blender.