1/4 cup pickling spices
sprinkling of mustard seeds
1/2 TB pink salt
3 cups sugar
3 cups apple cider vinegar
6 oz sliced carrots
6 small pickling size cucumbers, sliced
1 green pepper, sliced
1 onion, sliced
Place all veggies in large glass bowl.
Combine spices, sugar and vinegar in large stock pot.
Boil until sugar is dissolved.
Pour over veggies.
Ladle into canning jars and refrigerate.
Will keep 3-4 weeks.
Similar recipe in TOH and old church cookbooks. Can vary to taste as far as veggies and spices.
1 large spicy V8 (can or jug)
1 can pinto beans
1 can stewed tomatoes
1 can corn
1 small can green chilies
2 cans hominy
2 cans sliced potatoes
1 cup frozen peppers and onions
1 cup uncooked instant rice
Combine all ingredients in large soup pot.
Do not drain any of the veggies, use whole can.
Simmer on low for several hours.
Pour into serving bowls and top with sour cream.
Season as needed.
1/2 head of cauliflower
2 broccoli heads
5 smallish potatoes, peeled
small bag of shredded carrots
1-2 cups milk
1 stick margarine
8 oz shredded cheese ( I use Touch of Philadelphia Shredded Three Cheese)
1/2 large block of Velveeta
Cut into small pieces and boil first 4 ingredients in large pot.
When vegetables are tender add milk, margarine and cheeses (do not drain off water first)
Stir over low heat until blended.
Remove cup of hot liquid (no veggies) and add couple of large spoonfuls of flour or cornstarch, mixing well.
Return to pot and simmer until thick. Season with salt or favorite seasoning mix.