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Show With pickles Do something different By JANET H. WEAVER Record Reporter In response to my request for bread and butter pickles, Nellie Ashdown has been kind enough to share her favorite. BREAD AND BUTTER PICKLES 25 to 30 medium cucumbers (peeled) 8 large white onions 1 large sweet red peppers 2 cup salt 5 cups cider vinegar 5 or 6 cups sugar (according to taste) 2 tbsp. mustard seed 1 tsp. tumeric ii tsp. celery seed Wash and slice cucumbers (as thin as possible). Chop onions and peppers and combine with the cucumbers and salt working well. Let stand three hours and then drain. Combine sugar, vinegar and spices. Bring to a boil. Add cucumber mixture. Let come to a boil and cook until tender. Then put in bottles and seal. Another recipe I simply must share before the freeze gets all the vegetables is this one sent by Marilyn Ollesen of Moab. Thank's lots. SUMMERTIME PIE V2 lbs. ground beef 1 envelope onion dry soup mix 2 cups bread crumbs 1 cup sour cream 1 egg tsp. whole thyme or basil 1 tbsp. flour V2 cups grated cheese cups hot cooked vegetables including zucchini, carrots, celery, potatoes, green beans, green pepper, etc. In large bowl combine hamburger with onion soup mix and bread crumbs, sour cream, egg and thyme. Evenly sprinkle flour into a 9 x 11 glass pie pan. Press hamburger mixture into prepared pan. Bake about 30 minutes at 350 degrees. Cut a small portion of meat and drain the fat off. Sprinkle on half of the cheese, then pour on the vegetables and then sprinkle on the remaining cheese. Cook another 15 minutes until cheese melts. Gail Ence is looking for recipes for enchilada sauce and salsa sauce that can be bottled. Please send recipes and requests to me at 116 N. 200 E. or call 586-6759. |