Connie's Saccharin Pickles
"For our pickle-loving friends who count calories."
300 small cucumbers (more or less)
1 gallon cider vinegar
1 T. saccharin
1/2 box pickling spices
3 pints water
1 t. alum
Scrub pickles, add 1 c. salt to 2 gallons water. Put pickles in this solution over night. Drain. Combine vinegar, saccharin, spices, water and alum. Bring to a boil, let stand 30 minutes or until pickles change color. Pack pickles in hot, sterile jars. Bring liquid to a boil, pour over pickles, seal jars.
Barbecued Beef on Toasted Bun
"Delicious recipe for leftover beef."
2 T. butter
3 c. left over beef, shredded or 1 pound boneless beef cut in 1/2 inch cubes
1 t. salt
Dash pepper
Barbecue Sauce
4 hamburger buns
Place butter in skillet. Add beef, salt and pepper. Cook until beef is golden brown. Add barbecue sauce, while steaming, reduce heat, cover, simmer 30 minutes.
Barbecue Sauce
2 T. butter
1 medium sized onion, chopped
2 T, vinegar
2 T. brown sugar
4 T. lemon juice
1 c. ketchup
3 T. Worcestershire sauce
1/2 t. prepared mustard
1/2 c. water
1/2 c. chopped celery
1 t. salt
1/4 t. red pepper
Melt butter, saute onion until a light brown. Add remaining ingredients, cover, simmer for 30 minutes.
Frozen Lemon Pie
1 1/2 c. graham cracker crumbs
1/4 c. sugar
6 T. butter, melted
Crush crackers very fine; put through sieve. Add sugar, add melted butter. (Save 1/4 c. of mixture for top.) Pat rest of mixture in 9" pie plate, firmly against bottom and sides. Chill.
Filling:
1 (6 oz.) can frozen lemonade
1 canful water
32 marshmallows
1/2 pint whipped cream
Extra cream for garnish
Combine frozen lemonade and water, heat, but do not boil. Add marshmallows and stir over low heat (or in a double boiler) till melted. Chill until mixture begins to thicken. Whip cream, fold into mixture, blend well. Pipe filling into chilled crust, garnish with shipped cream and remaining crumbs. Freeze in freezer or freezing compartment of your refrigerator. Serves 6.
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