Ingredient:
- 6-8 potatoes, chunked
- 2 med. carrots, cubed
- 2 stalks celery, cubed
- 1 med. onion, chopped
- 1 tbsp. parsley flakes
- 5 c. water
- Salt and pepper to taste
Direction:
Cook in crock pot on low for 8 hours or until vegetables are done. One hour before serving, add one can of evaporated milk.
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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. |