Ingredient:
Dissolve 4 chicken bouillon cubes in 1 quart water. Add:
- 1 c. chopped onion
- 1 c. chopped celery
- 1 c. chopped carrots
- 1 1/2 c. chopped potatoes
Direction:
Cook 10-15 minutes on medium heat. Add 1 (20 ounce) bag California Blend vegetables. Cook 5-6 minutes on medium heat. Add 2 cans cream of chicken soup, heat on medium heat. Add 1 pound Velveeta cheese, cubed; cook until creamy. |
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. |