Ingredient:
- 1 lb. (or whatever you have) boneless
chicken breasts, skinned
- 1 tsp. onion flakes
- 1 tsp. chicken bouillon
- 1 can (10 3/4 oz.) cream of mushroom
soup
Direction:
Combine ingredients in a crock pot and cook on low 6 hours (approximately). Serve over rice, egg noodles or mashed potatoes. For more gravy add an additional can of cream of mushroom soup. |
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. |
