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Listing 20 Recipes in this Category - Soups

Recipes Author Rating Hits
Ham and Bean Soup
N/A 0.00 8671
BROCCOLI SOUP
N/A 57.00 14757
CORN CHOWDER
N/A 15.00 13380
GERMAN SAUSAGE CHOWDER
N/A 5.00 13646
MINESTRONE
N/A 0.00 14432
HAMBURGER VEGETABLE SOUP
N/A 9.00 15312
SHALLOTS AND TARRAGON SOUP
N/A 0.00 15378
BLACK BEAN SOUP
N/A 10.00 16144
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
N/A 35.00 19047
LENTIL BARLEY SOUP
N/A 4.00 17636
HAMBURGER SOUP
N/A 4.00 18033
CREAMY TOMATO SOUP
N/A 21.00 19139
CANNED VEGETABLES FOR SOUPS
N/A 5.00 19671
BARS MADE WITH TOMATO SOUP
N/A 0.00 18839
TORTELLINI SOUP
N/A 4.00 20098
MOM'S GERMAN BORSCHT SOUP
N/A 0.00 21035
OVEN STEW
N/A 0.00 21078
BIG MOUTH STEW
N/A 2.00 21447
CUCUMBER SOUP
N/A 12.00 21919
LOBSTER AND ROASTED CORN CHOWDER
N/A 5.00 22120

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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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