Ingredient:
- 3 c. chicken broth
- 1 med. onion sliced
- 1 tbsp. corn oil
- 3 med. peeled and diced cucumbers
- 1 tsp. corn starch
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. sweet basil
- 1/2 tsp. beaumonde
- 1 tsp. lemon juice
- 1/4 c. dry vermouth
- 1 tbsp. sour cream
- chives to garnish
Direction:
Saute onions in oil, 5 minutes, add the diced cucumbers. Blend corn starch with some cold chicken broth, add to cucumbers and add rest of broth. Add salt, pepper, basil and beaumonde. Bring to boil, simmer for 25 minutes. Put in blender, blend and add lemon juice, sour cream. When blended add vermouth. Chill. Can be made several days ahead. When serving, garnish with chives. CEE AAC Phoenix Country Club |
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. |
