Ingredient:
Serves:4
CarbsPerServing:8.5g Effort:Easy
Ingredients:
2 cups cabbage – finely shredded
½ cup crushed pineapple in juice – drained
¼ cup green peppers – finely diced
2 tablespoons mayonnaise – (more if you like)
2 tablespoons onion – finely dicedStevia – to equal 1 teaspoon
sugar
¼ teaspoon celery seed
salt – to taste pepper – to taste
Direction:
How to Prepare:
Combine pineapple and veggies. Toss. Mix rest of ingredients together. Spoon over veggie mixture. Mix well. Chill. Mix again
before serving.
NOTES : Stevia not included in counts
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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. |