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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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Pick of the Week
Title:SHRIMP BUTTER - Author: N/A - Contributor:
Ingredient:

  • 2 cans shrimp, broken
  • 1 tbsp. onion, minced
  • Juice of 1 lemon
  • 4 tbsp. mayonnaise
  • 1 1/2 sticks soft butter
  • Salt to taste
  • 1 (8 oz.) pkg. cream cheese



Direction:
Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well. This is a spread rather than a dip. I serve with Club crackers.
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