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Category:Crockpot Recipes - Author:N/A- Contributor:
NO SCUM CROCK DILL PICKLES
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.
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Title:CANADIAN CHEESE SOUP - Author: N/A - Contributor:
Ingredient:

  • 1/4 c. onion, minced
  • 1/4 c. flour
  • 1 3/4 c. chicken broth
  • 1/4 c. celery, minced
  • Dash of paprika
  • 2 tbsp. butter
  • 2 c. milk
  • 1/4 c. carrot, minced
  • Dash of salt
  • 1/2 c. cubed sharp process American
    cheese



Direction:
Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4.
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