Ingredient:
CarbsPerServing:93g total
Effort:Easy
Ingredients:
½ cup sesame seeds ½ cup slivered almonds
2 tablespoons butter 1 head cabbage head – napa – shredded
4 spring onion – choppedDressing: 1/3 cup red wine vinegar
½ cup olive oil 8 packages artificial sweetener
2 teaspoons salt
¼ teaspoon pepper
Direction:
How to Prepare:
Saute sesame seeds and almonds in butter. Add this to cabbage and
spring onions. Refrigerate. Mix dressing and pour over salad. Serves
8-10
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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. |