Ingredient:
- 1 medium onion, chopped
- 1 cup raw mushrooms, sliced
- 1 tablespoon butter, melted
- 1 can Cheddar cheese soup
- 6 ounces process cheese, sliced
- 1 teaspoon garlic powder
- One 10-ounce package frozen broccoli, chopped
- 3 cups cooked rice
- 2 cups diced, cooked ham
- 2 ounces pimientos, drained and diced
- 1 can fried onion rings
Direction:
Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.
Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.
To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.
Serves 8-10.
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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. |
