Combine 1 c. Miracle Whip salad dressing with 1/3 c. bottled creamy French dressing,  ¼ c. pickle relish, 1 tbs. sugar,  ¼ tsp. pepper, 1 tsp. dry minced onion.

Blend well and keep refrigerated in covered container.  Makes almost 2 cups of sauce.  Spoon over piping hot hamburgers.

Submitted by:  Foxrun

1 box (1¾ oz.) Fruit pectin for hams and jellies with less sugar
3¼ c. Sugar
4 c. Fresh strawberries (buy 2 quarts fully ripe strawberries- use a potato masher for crushing strawberries)

Mix fruit pectin and ¼ c. sugar in a small bowl.  Stir fruit pectin mixture into strawberries (gradually).  Let stand for 30 minutes, stirring occasionally. Stir remaining 3 cups sugar gradually into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, (about 3 minutes, a few sugar crystals may remain). Pour into clean plastic containers to within ½" from top, cover.  Let stand at room temperature 24 hours.  Jam is now ready to use.  Store in refrigerator or freeze extra containers.  Thaw in refrigerator.  Makes about 6 (1 cup) containers.  Note:  Do not reduce sugar or use sugar substitutes.  Exact amounts of sugar, fruit and pectin are necessary for a good set.

Submitted by:  Seagull22

3 c. Sugar
¾ c. Water
¾ c Carbonated beverage (coke or root beer)
½ bottle Liquid fruit pectin (1 pouch of Cero liquid)

Combine sugar, beverage and water.  Mix and heat rapidly to boiling.  Add pectin once.  Stir completely and constantly while bringing back to boiling.  Heat to full rolling boil (then, I count to 60).  Remove from heat and skim.  Pour into jars and seal (I use wax).  You can adjust the amount of water and soda to your own taste.  I have used sugar and all soda.  Comes out great and with the variety of carbonated juices, you can have colors and taste.  For this Christmas, I made key lime to grapefruit and coke.....nice color and taste.  Good luck to all !

Submitted by:  Widget

CARAMELS

2 c. Sugar
1 ¾ c. White Karo
½ lb. Butter
1 pint Whipping cream
1 tsp. Vanilla
1 c. Nut meats if desired

Mix sugar, Karo, butter.  Let come to boil stirring constantly.  Use wooden spoon or high temperature spatula.  Add cream slowly, not allowing to stop boiling.  Boil (still stirring) to hard ball stage (this should be between 235° - 242° depending on your altitude and thermometer...it is a good idea to standardize the thermometer against boiling water; you can drop samples into cold water in a cup to check hardness of caramels as you get near the temperature.  (you will have to decide where your favorite "hardness" is).  Add vanilla and nut meats. Do not beat. Pour into buttered pan (13" bake pan works fine).  Put in cool place.  When hard cut into squares of desired size and wrap individual pieces, first, with wax paper cut to size, then some pretty foil...either Christmas paper cut to size, or you can buy foil candy wrappers from a good hobby center.  Wrapping jazzes up the looks if you are going to give as gifts.  (They taste just as good wrapped only in wax paper..)

Submitted by: Dogwood