Ingredient:
- 1 lg. head broccoli, cut up
- 1/2 c. butter or margarine
- 1 med. onion, chopped
- 1/2 c. flour
- Salt & pepper to taste
- 2 c. milk
- 2 c. chicken broth
- 1 c. medium Cheddar cheese, grated
Direction:
Cook broccoli pieces in small amount of water. Saute onions in butter until transparent. Add flour. Add milk slowly, stirring continually. Stir in cheese and blend until smooth. Slowly blend chicken broth into mixture. Add broccoli. Stir to mix well and season to taste. Simmer about 15 minutes.
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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. |