Ingredient:
2 cans Campbell's cream of potato soup
2 cans Campbell's New England clam
chowder
1 pt. half and half
3 cans minced clams
Med. onion, precooked in 1/4 c. butter
Direction:
Mix above ingredients in crockpot and cook on low for 5 hours. |
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. |