Ingredient:
- 1 lb. ground chuck (can use 1 lb.
ground turkey)
- 3 onions, chopped
- 3 stalks celery, chopped
- 3 carrots, chopped
- 1 jar (2 oz.) granulated beef bouillon
Direction:
Cook awhile in 1 quart water (crumbling meat). Add:
- 1 lg. can puree
- 1 pkg. Sweet & Low
- 1/2 box barley (approx.
1 c.)
Add after other ingredients are done. Simmer until everything is done. Stir often. Add enough water to make 5 quarts.
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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. |