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Category:Crockpot Recipes - Author:N/A- Contributor:

CROCK PICKLES

Ingredient:

1 qt. vinegar
1/4 c. salt
1/2 c. sugar
1 1/3 c. water

Direction:

Wash 100 (3"-4") pickles. Cut off ends and put in crock. Put in 1/2 pound salt and water to cover. Add couple of bay leaves, raw carrots, onion and dill. Let stand 24 hours; drain. Bring the above ingredients to a boil. Let stand 10 minutes. Pour over drained pickles. Let stand for 4 days.

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Pick of the Week

Title:Double Cranberry Salad - Author: - Contributor:

Ingredient:
Serves:8
CarbsPerServing:3.125g Effort:Easy
Ingredients:
Double Cranberry Salad
2 ½ cups Diet Iced
Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
½ cup chopped celery1/2 cup chopped pecans 1 ½ cups cottage cheese
1/8 cup mayonnaise

Direction:
How to Prepare:
Bring Botanicals to boil. Stir in Jell-O until dissolved.Chill until partially set
(thickened –but not solid Pour ½ in 8x8x2 inch glass pan. Stir ½ cup celery &
½ cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8
pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese
& Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese.Chill until firm. Cut into 8
servings.
NOTES : Carbs for Cranberry Jello not included in above total – adjust accordingly