Ingredient:
--CRUST:--
12 oz. vanilla wafers
1 1/4 sticks butter
--FILLING:--
12 oz. chocolate chips
1 oz. bitter chocolate
4 tbsp. sugar
6 tbsp. milk
8 egg yolks
2 tsp. vanilla
--TOPPING:--
1 pt. cream
2 tbsp. powdered sugar
1 tbsp. vanilla
Direction:
Combine crushed vanilla wafers with butter. Put in greased
cheesecake pan. Bake at 350 degrees for 5 minutes. Melt
chocolate, sugar and milk in double boiler. Cool. Beat egg
yolks and vanilla. Add to cooled chocolate mixture. Beat
egg whites and fold in mixture. Put on wafer crust.
Refrigerate. Add whipped topping mixture before serving. |
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. |