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Listing 20 Recipes in this Category - Pastas

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Chichen Lasagna
N/A 67.00 9400
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Penne Pasta with Tomato Cream Sauce
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Eggplant Lasagna
N/A 0.00 12758
Pasta Chicken
N/A 62.00 16504
Artichoke Risotto
N/A 0.00 14006
Chicken, Snowpeas and Vinaigrette
N/A 0.00 14397
Shrimp, Mayhonaise and Radish Pasta Salad
Webmaster 0.00 14839
FETTUCCINE WITH SHELLFISH, TOMATOES, OLIVES
N/A 0.00 15544
Angel hair Pasta with creamy tofu tomato sauce
N/A 2.00 15831
ALFREDO FETTUCINE
Gloria Pitzer 42.00 18670
Capellini Pomodoro
Unknown 9.00 15668

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Pick of the Week
Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:
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.
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