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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:COCO LOPEZ CAKE - Author: - Contributor:
Ingredient:
1 box butter cake mix
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1 can Coco Lopez (coconut milk used
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1 sm. tub Cool Whip

Direction:
Combine cake mix with 1/2 package of coconut and bake in 13 x

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