Cheese Hors d'oeuvre Sandwich
1
large onion, diced
large onion, diced 2tsalad oil1tvinegar¼ tsalt6 slices pumpernickel bread margarine or butter cream cheese freshly ground black pepperCombine onion, oil vinegar and salt; let stand 10 minutes. Spread bread generously with margarine, then cheese. Spoon onion mixture over cheese; sprinkle with pepper. Cut into desired shapes (diamonds, rectectangles, or rounds, for finger foods)
Serves: 6
6Keys: appetizers, sandwich, German
Selma's Nine Day Pickles
2C pickling salt 2galwater cucumbers 1qt water1pt vinegar1T alum1qt vinegar1pt water8C sugar 3T allspiceDay 1, 2, 3 - Add 2 c pickling salt to 2 gallons of water in a crock. cut cucumbers lengthwise and let stand 3 days in salt water.
Day 4, 5, 6 - Add fresh water everyday.
Day 7 - Drain and boil one hour in 1 qt water, 1 pt vinegar and 1 T alum. If they boil dry add water. Drain. Boil 1 qt vinegar, 1 pt water, 8 c sugar and 3 T allspice and pour over pickles while hot. Careful this tends to boil over and make a huge mess
Day 8 - Reheat brine and pour over pickles.
Day 9 - Put in jars and seal.
Keys: pickles, canning
Dilled Brussel Sprouts
110-12 oz box frozen brussel sprouts1package Good Season's Italian Salad dressingCook brussel sprouts according to directions. Drain and place in large covered bowl. Make the Italian dressing and pour dressing over brussel sprouts and cover. Marinate in refrigerator for 2-3 hours.
Keys:appetizers, Gram Fraser
appetizers, Gram FraserGramma Thomas Sliced Pickles
4qtcucumbers, sliced thin 2C onions, sliced thin½C salt2C sugar, white2C sugar, brown1t turmeric1t celery seed2t mustard seed4C vinegar¼C red pepper, chopped or pimento (optional)Mix cucumbers and onion with salt, cover with cold water and let stand for 1 hour, rinse and drain well. Mix sugar, turmeric, celery seed and mustard seed, then add to cucumbers and mix lightly to coat. Add vinegar. Bring mixture to a boil and simmer until cucumbers and onions are tender (about 1 hour). Pack in hot pint jars, process for 5 minutes. For color add the red peppers or pimentos to the cucumbers when the spices are added.
Makes:6 pints
6 pintsKeys: appetizers, Gramma Thomas
appetizers, Gramma ThomasGreen Tomato Pickles
5lbsmall firm green tomatoes 4C vinegar 5C water1/3C salt fresh dill garlic cloves whole clovesWash tomatoes and slice 1/4 inch thck. Pack loosely into quart jars, leaving 1/2 inch headspace. To each quart add 3-4 heads of dil, 1 clove garlic, 1 clove. In a sauce pan bring to a boil vinegar, water and salt. Pour in jars to fill. Process for 20 minutes in boiling water bath.
Makes:5 quarts
5 quartsKeys: appetizers, Ann Baerg
appetizers, Ann BaergAppetizers
www.chefbill.homestead.com
Artichoke Dip
1ea14 oz can artichoke hearts or pieces, in water 2/3C mayonnaise 1/3C sour cream 2eagarlic cloves, peeled and minced 1C grated parmesan ¼C (approx) sliced almonds Preheat the oven to 325°. Drain the artichoke hearts, and cut into pieces. Combine with remaining ingredients except the almonds.. Place in ovenproof casserole dish, and cover with almonds. Bake for 40 minutes. Serve warm with French bread, crackers, tortilla chips, etc.
Note: If you can only get marinated artichoke hearts, rinse/soak them thoroughly to removed the marinade.
