Ingredient:
- 1 can cheddar cheese soup
- 1/2 c milk
- 1 tsp Worcestershire sauce.
- 2 hot dogs
Direction:
Heat Oven to 375F.
Cook as directed 7 oz elbow macaroni.
Spread drained macaroni in 10"x6" baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.
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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. |