Ingredient:
- 5 med. potatoes, peeled, sliced
- 1/3 c. onion, chopped
- 2 tbsp. flour
- Salt & pepper to taste
- 2 tbsp. margarine
- 1 (3 oz.) jar dried beef (cut beef
into sm. pieces)
- 3 c. milk
Direction:
Cook potatoes in 2 1/2 cups boiling water until tender. Break up potatoes, slightly with a fork. Melt margarine in a saucepan. Add onion and cook until brown. Add beef. Cook and stir until beef curls. Add flour, mix well. Add milk all at once and stir until thickened. Add potatoes. Reheat. Serves 8.
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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. |
