Ingredient:
- 2 c. sliced cauliflower
- 1 can chicken broth (13 3/4 oz.)
- 1 c. milk
- 1 can cream of potato soup
- 2 tbsp. cornstarch
- 1/4 c. cold water
Direction:
In large, covered saucepan cook cauliflower in chicken broth until tender. Don't drain and set aside. In a bowl, gradually add milk to potato soup and mix well. Blend 1/4 cup cold water to cornstarch and stir into soup mixture. Pour soup mixture over cauliflower and cook until thickened. Can add diced ham or cheese. |
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. |
