Ingredient:
- 1 pkg. broccoli cutlets, cooked &
drained
3/4 c. melted margarine
1 tsp. pepper
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
3 c. Pepperidge Farm stuffing
6 eggs, beaten
Direction:
Mix all ingredients in large bowl. Chill for 1 hour. Roll into small balls. Bake at 325 degrees for 15-20 minutes until lightly browned. Mix can be made the day before and kept refrigerated. |
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. |