Dissolve salt in water and pour over cucumbers.
Let these stand 7 days, stirring occasionally.
Remove brine and pour scalding water over pickles and let remain 1 day.
Drain and cover with scalding water again in which a chunk of alum the size of a walnut has been dissolved.
Drain again and cover with vinegar (not too strong) in which sugar, cinnamon bark, horseradish and allspice have been added.
Repeat each day for 3 days.
These may be kept in open jar or canned.
This is nice the first day and spectacular the second!
Day 1:
Mix together Cool Whip, sour cream, sugar and about 1/2 cup milk. Refrigerate overnight to give sugar time to dissolve. Will be thin.
ut of oven. The original recipe says to serve in squares
In a large pot, saute garlic in oil for 2 minutes.
Add tomatoes in juice and tomato paste.
Cook over medium heat, stirring and breaking up tomatoes; let cook for about 10 minutes.
Add raisins and wine, pine nuts, sardines, fennel, sugar, salt and pepper.
Cook at least 30 minutes over low heat.
Add oregano and parsley; Stir well.
Simmer 10 minutes more.
Serve over pasta.
~NOTE~This pasta is never served with grated cheese.
Serve only with special St.
Joseph's Day bread crumbs.
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).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese.
Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish.
Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish.
Heat oven to 350\u00b0F.
Pour remaining sauce and cheese over and bake uncovered 35 minutes.
In a bowl mix together the ginger, lemon rind, salt, mustard, orange juice and pepper, half of the chilli flakes, half of the honey, and the lemon juice.
Place the chicken breasts in this mixture and marinate for 1 hour.
In the meantime heat half of the olive oil in a pan and sautee the onions, and carrots till just glazed. Add the garlic stir and cook for 3 minutes Remove from the heat.
Preheat oven to 200 c .
Transfer the onion mixture to a baking dish, spread the spinach leaves over the onions and place the chicken on top of ...
aking the pizza this same day than you can stick it
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
days. On the 4th day, you can either use the
>Soup Diet - Day #1.
Eat as
0.2% would make this recipe again
I'm revisiting
n my Chocolate Tart Dough recipe regarding this step.)
Center
s best eaten on the day it is made because the