Ingredient:
- 2 lb. raw roast beef, cut up
- 2 lg. carrots, sliced
- 3 potatoes, cut up
Onion to taste
- 1/2 pkg. frozen peas
- Salt and pepper to taste
- 1 can cream of mushroom soup
Direction:
Place all ingredients in a crock pot and cook on high for 4 hours, stirring occasionally; or bake uncovered at 275 degrees for 5 hours. |
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. |