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Mustard Dipping Sauce 1/4 lb. Coleman's dry mustard 2 cups flour 3/4 cup sugar 1 Tbsp. salt 2 cups vinegar 1 well beaten egg ( because of the chance of bacteria, I have used dry egg white powder prepared according to the package directions-they worked fine.) Combine dry ingredients. Add vinegar slowly. Add egg and beat for 5 minutes. DO NOT COOK! Store in refrigerator. Great with pretzels. |
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Bread and Butter Pickles 3 1/2 lbs. cumumbers (about 8 medium), cut into 1/4 inch slices 2 1/2 cups sugar 2 cups apple cider vinegar 1 cup water 1 1/2 Tbsp. whole pickling spice 1 Tbsp. whole mustard seed 1 tsp. salt 1 tsp. celery seed Cut cucumbers and set aside. In 5 quart pan, combine remaining ingredients. Bring to a boil; stir to dissolve sugar. Add cucumbers to syrup and return to boil. Turn gently with a wooden spoon to coat with syrup. Continue coiling for 1 1/2 minutes. Remove from heat. Ladle hot slices and pickling liquid into clean, hot jars. Place on lids. Cool and then refrigerate. Keeps up to about 3 months. Makes 5 pints. . . . . . .this recipe is from my Aunt Joan |
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Spiced Nuts 1 egg white, whipped 1 lb. pecans, almonds and/or walnuts 1/2 cup sugar 2 tsp. cinnamon dash of salt Beat egg white and 1 tsp. water in a bowl. Beat very lightly with a fork. Stir in the nuts and coat with egg whites. Combine remaining ingredients, sprinkle over egg white coated nuts and stir until well covered. Spread on a shallow, buttered pan. Bake at 225 degrees. Turn 3 times, stirring every 15 minutes. Put in tighly covered jar when cool. Will keep indefinitely. |
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