Ingredient:
- 2 hard-boiled egg whites
- 1 tsp. parsley
- 2 tbsp. sour cream
- Pepper to taste
- 1/4 c. melted butter
- 3 tbsp. bread crumbs
- 1 head cauliflower, steamed
Direction:
Place a clean head of cauliflower on rack over simmering water. Cover and steam for 20 to 25 minutes. While cauliflower is steaming, cut egg whites into small pieces. Add parsley, sour cream, and pepper to egg whites. Just before serving, melt butter and stir in bread crumbs over cauliflower, top with egg mixture. |
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. |
