Vivian's Dills

20 cups water
2 cups brown sugar (yes brown)
4 cups vinegar
1 cup pickleing salt
dill
garlic cloves

Bring the above to a good boil. Put dill and a few garlic cloves in each jar.
Put small cucumbers in each jar. Pour boiling brine over and put lids on.
Process in a boiling water bath just until they change color, about 10 minutes.
Spicey Pickles: Add 1/2 teaspoon of pickleing spice to each jar.
Hot Pickles: Add 1/4 teaspoon of hot pepper flakes to each jar.
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Bread and Butter Pickles

Brine

5 cups sugar
3 cups vinegar
1 1/2 teaspoons tumeric
1 1/2 teaspoons celery seed
2 tablespoons mustard seed

Pickles

16 cups cucumber -- sliced thin
6 medium onions -- sliced thin
1 red pepper -- diced
1 green pepper -- diced
3 cloves garlic -- minced
1/3 cup pickling salt
4 trays ice-cubes

Mix all the pickle ingrediants together. Let sit for 3 hours, drain.
Bring to a good boil the brine. Add drained pickles, bring to a boil again.
Put into prepared jars and seal.
NOTES : The best bread and butters yet!
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Pickled Asparagus

12 pounds washed asparagus
dill seed
hot pepper flakes
12 cloves garlic
pickling spice
10 cups water
4 cups white vinegar
1/2 cup pickling salt

Cut asparagus into jar lengths. Drop into boiling water for 1 minute, then into
ice cold water - don't cook....this is just to bring out the colour! Put some
dill seed, 1/2 tsp. pickling spice, about 1/4 tsp. hot pepper flakes and a
clove of garlic into sterilized jars.

Pack drained asparagus into jars.
Bring salt, vinegar & water to a boil. Pour boiling brine over asparagus in
jars and seal with hot rings and lids (that have been simmering for 5 minutes
or so).
Process for 10 minutes in a water bath. Let stand 3 weeks before
using. I got 2 quarts and 10 pints with this recipe.
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Bob's Famous Mussels

1 cup onions -- diced fine
1 cup tomato -- diced fine
1 clove garlic -- diced fine
1/2 cup Parmesan cheese
mussels(3-4 per person) -- in half shells

Finely dice the tomatoes, garlic and onions. Lay each mussel on half a shell
on baking pan. Put about a tablespoon of the vegetable mixture on each one.
Sprinlke with the cheese and broil until bubbley.
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Crab Dip

1/2 cup low-fat sour cream
2 tablespoons reduced-calorie mayonnaise
1 tablespoon skim milk
1 tablespoon prepared horseradish
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
8 ounces nonfat process cream cheese product
1 cup shredded reduced-fat sharp Cheddar cheese
1/2 pound fresh lump crabmeat -- drained
1/8 teaspoon paprika

Position knife blade in food processor bowl; add first 8 ingredients.
Process until smooth, scraping sides of processor bowl once. Spoon mixture
into a bowl; stir in Cheddar cheese and crab. Cover and chill. Sprinkle with
paprika; serve with unsalted crackers or breadsticks.
Yield: 3-1/2 cups
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Mexican Antipasto

1 package cream cheese -- softened (8 oz.)
1/2 cup sour cream
1 large avocado -- mashed
1/4 teaspoon lemon juice
pinch garlic salt
1 cup hot salsa
1 can green chiles -- finely chopped
1 large tomato -- finely chopped
1/4 cup green olives -- finely chopped
1/4 cup black pitted olives -- finely chopped
4 green onions -- sliced
1 cup cheddar cheese -- grated

Combine first 5 ingrediants and use as first layer in a large pie plate.
Spread salsa evenly over first layer. Layer the other ingrediants and top with
grated cheese.
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Stuffed Jalapeno Peppers

1 pt. whole jalapeno peppers
1 (8 oz.) pkg. cream cheese
1/2 cup shredded Cheddar cheese
1/2teaspoon Tabasco sauce
1 tablespoon garlic powder
1 small minced onion
1 small jar pimentos
1 can shrimp

Slice jalapenos long-wise and clean out seeds. Place in baking dish.
Next, combine cream cheese, Cheddar cheese, Tabasco sauce, garlic powder, onion and shrimp
over low heat until creamy.
Add drained shrimp; mix thoroughly.
Fill each pepper half with mixture and top with pimento slice. Bake on
325 degrees for 10 to 15 minutes. Serve hot.
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Spinach Dip

1 c. mayonnaise
1 can water chestnuts, chopped
3 green onions, finely chopped
1 c. sour cream
1 pkg. dry vegetable soup mix
1 pkg. frozen chopped spinach

Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients.
Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made
out of a loaf of round bread.

Bread Bowl
Take any loaf of round bread (rye, sourdough, etc) and hollow the loaf out leaving 1/2 inch walls on
all sides of the loaf. Cut bread pieces into cubes and serve with dip.
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Herb Cheese Potatoes

3 white potatoes
1/4 c. oil
1 tsp. paprika
1 tsp. cilantro, dried
salt and pepper to taste
4 green onions, thinly sliced
1 c. cheddar cheese

Wash and dry unpeeled potatoes. Cut each lengthwise into wedges. Put oil in a microwaveable dish
add potatoes and roll each piece to coat evenly with oil. Sprinkle with paprika, cilantro, salt and pepper.
Roll pieces again to coat with seasonings. Cover with waxed paper. Microwave for 10 minutes, or until tender.
Turning every couple of minutes. Sprinkle with onions and cheese. Let potatoes stand a few minutes.
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Crab Dip #2

1/2 pound Crab -- cooked flaked
1 8 oz. pkg Cream Cheese -- softened
1 1/2 tablespoons Lemon Juice
1/4 cup Sour Cream
1/8 teaspoon Cayenne
1/4 teaspoon Dill Weed -- dry
1/4 cup Scallion -- minced
1/4 cup Green Pepper -- minced
1 tablespoon Milk

Combine all ingredients in a food processor; blend.
Chill at least two hours.
Serve with raw veggies or crackers.
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Dee's Smoked Salmon

3 cups demara sugar
1 cup pickling salt
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon onion salt
**** ***
more demara sugar

Mix the sugar, salt and spices together. Place fillets in pail and sprinkle brine over each layer.
Cover with a plate and put a rock on it to weight it down.
Let sit for 8 hours.
Rinse brine off filets and dry with paper towels.
Layer fillets in the pail and sprinkle only demara sugar over each layer.
Let sit for 10 hours. Dry fillets again with paper towels.
Smoke for about 5 hours.
This recipe should do about 25 pounds of fish.
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Apple Pie Filling

5 cups sugar
1 1/4 cups cornstarch
1 1/2 tablespoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
12 cups water
3 tablespoons lemon juice
28 cups apples peeled and sliced

Cook sugar, cornstarch, cinnamon, nutmeg, salt and water until thick and bubbly. Add lemon juice.
Pack apples in 7 quart jars. Fill with syrup seal and process in water bath canner 15 minutes.
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Creamy Crab-and-Artichoke Dip

1/2 pound fresh lump crabmeat -- shell pieces removed
1/3 cup low-fat sour cream
1/3 cup nonfat mayonnaise
3 tablespoons grated fresh Parmesan cheese
1 tablespoon lemon juice
1 1/2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
14 ounces artichoke hearts -- (1 can) drained
1 clove garlic -- minced

Combine all of the ingredients in a bowl, and stir well.
Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent.
Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes.
Yield: 2-1/2 cups
Serving Ideas : Serve warm with bagel or pita chips.
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