Ingredient:
- 6 med. chicken breasts
- Salt, pepper and paprika
- 1/2 c. white wine
- 1 (10 1/2 oz.) can cream of mushroom
soup
- 1 (4 oz.) can sliced mushrooms,
drained or fresh (I use fresh)
- 1 c. sour cream
- 1/4 c. flour
Direction:
Sprinkle chicken breasts with salt, pepper and paprika. Place in crock pot. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low. Pour over chicken. Sprinkle with paprika. Cover and cook on low for 6-8 hours. If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes. Serve with rice or noodles. Serves 6-8. |
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. |