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Listing 20 Recipes in this Category - Vegetarian

Recipes Author Rating Hits
Banana Biscuits
N/A 43.00 11499
Baked Lima Beans
N/A 0.00 11073
Fruit Pizza
N/A 32.00 13526
Southern Baked Tofu
N/A 4.00 13159
Hummus
N/A 9.00 14203
Mushroom Madness
N/A 4.00 14515
Chestnuts & Rice
N/A 8.00 15084
TVP Sloppy Joes
N/A 0.00 15399
Lentil Tomato Stew
N/A 0.00 16174
Carrot Cabbage Casserole
N/A 2.00 16875
BROCCOLI AUGRATIN
N/A 14.00 17453
Cooked Amaranth
N/A 3.00 17887
Angel hair Pasta with creamy tofu tomato sauce
N/A 3.00 18382
Vegan Apple Strudel
N/A 0.00 18611
Vegetarian, Diabetic, Low-Fat Artichoke Tomato Alfredo
N/A 4.00 19206
Asparagus/Mushroom Casserole
N/A 0.00 19267
Cream Of Asparagus Soup With A Touch Of Fresh Dill
N/A 0.00 19442
Avocado-Tofu-Egg Dip
N/A 3.00 19731
Nondairy Avocado
N/A 3.00 18859

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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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