Ingredient:
- 8 oz. creamed corn
- 8 oz. whole kernel corn
- 8 oz. sour cream
- 1 egg
- 1 stick soft margarine
- 1 sm. pkg. Jiffy corn bread mix
Direction:
Mix all ingredients in bowl with spoon (do not need mixer). Bake in glass pan for 30 minutes at 350 degrees. |
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. |