Ingredient:
- 12-14 half chicken breasts, boned
- 2 jars dried chipped beef
- 1 (8 oz.) carton sour cream
- 1 can cream mushroom soup
- 12-14 slices bacon
Direction:
Wrap slice bacon around each half breast. Fasten with toothpick. Layer shredded beef on bottom of open pan. Top with breasts. Cover with mix of soup and sour cream. Bake at 300 degrees, covered with foil for first hour. Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking. Remove toothpicks. A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion.) |
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. |
