Ingredient:
Serves:8
CarbsPerServing:6.5g Effort:Easy
Ingredients:
Dressing: ½ cup salsa – thick and chunky
½ cup sour cream ½ teaspoon chili powderSalad:
½ cup pitted ripe olives 8 ounces lettuce – 8 ounce bag, torn
8 ounces deli roast beef – julienned 4 ounces hot pepper cheese (Alpine Lace makes one)
2 medium tomatoes – cut into thin wedges
2 thin onion slices – separated into rings
Direction:
How to Prepare:
Stir together salsa, sour cream and chili powder in a Small bowl.
Mix well.
2. Combine all salad ingredients in large bowl, toss lightly. Serve
with dressing. |
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. |