Ingredient:
- 1 pt. oysters
- 1 can cream of celery soup
- 3 boiled potatoes, chopped up
- 5 c. water
- 4 tbsp. butter
- Pinch of salt & pepper
Direction:
Drain liquid off oysters, combine oyster liquid, water, cream of celery soup, salt and pepper. Bring to a boil. Saute oysters in butter until edges curl (don't over cook) put oysters in the rest of soup just before serving. You can substitute cream of mushroom soup for the celery soup sometimes just add 1/4 teaspoon celery seed if you do this.
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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. |
