Ingredient:
1 c. raisins
1 1/2 c. flour
1 can (20 oz.) pineapple slices
1/2 tsp. baking powder
1/2 c. margarine
1/2 c. brown sugar, packed
1/2 tsp. ground cinnamon
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1/4 tsp. ground ginger
1 tsp. vanilla
1 c. shred carrots
Direction:
Drain pineapple, reserve 1/2 cup syrup. Melt 1/4 cup
margarine in 10 inch oven proof skillet. Blend in brown sugar,
arrange pineapples over sugar mixture and top with 1/2 raisins.
Beat remaining 1/4 cup margarine with granulated sugar until
fluffy. Beat eggs, vanilla and carrots. Combine dry
ingredients. Beat 1/3 dry ingredients into creamed mixture.
Beat in 1/2 reserved syrup until blended. Repeat ending. |
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. |