Ingredient:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 4 ounces feta cheese, crumbled
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons Worcestershire sauce
- 1 garlic clove, crushed in garlic press
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
Direction:
Crudites:
Celery sticks
Cucumber slices
Carrot sticks
Bell pepper strips
Broccoli florets
Combine mayonnaise, sour cream, feta cheese, parsley, lemon juice, water, Worcestershire sauce, garlic, basil, oregano, and pepper. Cover and refrigerate for several hours. Serve with vegetables.
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Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |