Ingredient:
- 1 cup raspberry or mixed berry yogurt
- 1/4 cup fresh raspberries
- 1/4 cup sliced strawberries
- 1 tbsp honey
- 1 tsp fresh mint
Direction:
In a blender, combine all ingredients. Cover and blend on high speed about 15 seconds or until smooth. Pour mixture into a serving bowl and serve immediately or refrigerate for up to 3 days for later use.
Try this as an ambrosia dip for fresh strawberries, pineapple chunks, grapes, kiwi and melon slices!
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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. |
