nstructions:
Naan:.Recipe #387678.
Pizza:.Recipe #387780 or Recipe #363140 on
lso prevent bursting.
Sprinkle kosher salt and cracked pepper over
ooker. DO NOT attempt this recipe if your pressure cooker is
reat authentic Kosher pickle.
Enjoy, then leave feedback on this recipe.
reased cookie sheet that has kosher salt sprinkled on it.
Stir until salt is dissolved.
For a 2-gallon crock triple brine recipe.
To each jar add 1/4 teaspoon alum, 1 clove garlic, 1 bay leaf and 1/2 teaspoon mustard seed.
Boil salt, vinegar and water 2 to 3 minutes.
Pack clean pickles in jars.
Pour hot brine over pickles and seal.
Put in boiling water bath and process for 5 minutes. Double recipe is enough for 13 quarts.
ay leaves, thyme, oregano, and kosher salt. Add beans from the
and serve immediately.
is recipe works for prime rib roasts
irtight container.
Note: any recipe that uses uncooked egg can
ou make them. Can halve recipe.
Buttermilk Substitute: Can substitute
Drain Kosher Dill pickle.
Cut pickle round not too small (thin).
Put in same jar.
Mix sugar and vinegar.
Put cloves in thin cloth and put in jar with pickle.
Add garlic.
Pour sugar mixture over pickle.
Put pickle in refrigerator jar upside down to dissolve sugar.
Shake often.
When sugar is dissolved pickle is ready to eat 24 hrs.
Keep refrigerated.
an with a layer of kosher salt. Place the roast, bone
Layer ingredients into a crock pot as follows:
Beef.
Flour, Corn Starch and Seasonings.
Broth.
Potatoes.
Carrots.
Celery.
Cook on high for 6 hours or on low for 10-12 hours.
Optional:
Drop kosher dumpling mix on top for the last 30 minutes of cooking.
Boil and pour drained kosher pickles.
Chill in refrigerator a few days.
Boil water and kosher salt together for 2 to 3 minutes.
When stops boiling, add vinegar.
In large jar, put pickling spice, dill and garlic.
Fill jar with pickling cucumbers (sliced longways).
Pour liquid over pickles, etc.
Close cover.
Leave out until cool.
Refrigerate and use next day.
They keep well in refrigerator.
Drain kosher dills; discard juice.
Rinse pickles.
Slice like bread and butter pickles and put in large bowl.
Add sugar and vinegar.
Let stand 3 days at room temperature (covered), stirring occasionally.
Refrigerate after 3rd day.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Boil sugar, vinegar and spices, and cool.
This makes a good sauce.
Rinse kosher dills in cold water.
Pour sauce over dills that have been put in a jar.
Let stand 2 weeks in refrigerator, turning daily.
he bottom.
YIELD: This recipe serves 5 people with about