Ingredient:
1 stick oleo
1 c. flour
1 c. chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. or more Cool Whip from 9 oz.
carton
1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
2 c. milk
Direction:
Combine oleo, flour and nuts. Press into 9 x 13 inch pan
and bake at 350 degrees for 20 minutes. Cool. Fill with the
following blend - cream cheese, powdered sugar and Cool Whip.
Top with the pudding mixture - both pudding packages mixed
with 2 cups milk. Top with rest of Cool Whip. |
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. |