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| Sweet Tarragon Pickles Ingredients 1 gallon jar dill pickles 3 cups vinegar with tarragon 3 cups sugar Drain pickles and cut each into spears. Make the spears whatever size you like. We cut the pickles into 8 for our Happy Hour. Mix sugar and vinegar in small bowl until sugar is dissolved. Pour into pickle jar with the cut pickles and refrigerate for at least 12 hours. If you get a particularly sour batch of dill pickles and find the finished product isn't quite sweet enough, just add another half cup of sugar and give them a good shake! |
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| Crab Stuffed Mushrooms Ingredients 12 to 14 stuffing mushrooms (medium size) 1 Tablespoon of butter 1 clove of garlic, minced 4 green onions, chopped 1 can of flaked crab meat (6 oz. - drained) 1 can of water chestnuts (5 oz. - drained and chopped up) 1/2 cup of mayonnaise 2 tablespoons of chopped parsley 6 slices of bread made into bread crumbs in a food processor salt and pepper to taste Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together. Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushrooms with the bread crumb mixture and pat into a ball. Put mushrooms on a baking tray (does not require to be greased) and bake at 350 degrees for about 25 minutes or until mushroom caps start to brown. The water chestnuts give the mushrooms a delicious crunch. |
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