Recipes

Cucumber Chips:  Make in gallon jar and keep in refrigerator (lasts up to 1 year in fridge):  1 gallon sliced cucumbers, 2 onions sliced thin, 4 cups vinegar, 1/2 cup salt, 4 cups sugar, 1 1/2 tsp. Tumeric, 1 1/2 tsp Mustard seed.  Simply stir brine and pour over cucumbers. (Don’t Boil!)

Ella’s Dill Pickles: Wash each cucumber with brush.  Pack in jars with plenty of dill and garlic in bottom and top.  With cover on the kettle, boil together 15 min. with the following ingredients: 1 quart white vinegar, 2 quarts water, and 2/3 cup plain salt.  Set jars in hot water, keep lids hot.  Pour hot brine to fill jars and seal.  May be processed 5 minutes if they don’t seal.  Yields about 7 quarts, using about 10 lbs of cucumbers.

Tip: To seal without heating on stove:  if you heat too much your pickles could get ruined.  Instead you might try pouring the hottest tap water possible into jar with pickles in first, then dump off.  This way your brine is still very hot and will seal a lot easier.

Sweet Gerkins Pickles: 1 cup salt, 2 quarts water, 6 pints cucumbers, 1 tbsp. Alum, 1 1/2 tbsp. mixed pickling spices, 5 cups sugar, 5 cups vinegar.   Put cucumbers in enamel or stainless steel container.  Add salt to water and bring to boiling.  Pour over cucumbers.  Cover with plate. Let stand for 1 week (scum will form, remove this daily).  Drain, discarding brine. Rinse cucumbers thoroughly.  Cover with boiling water, let stand 24 hours.  Drain.  Tie spices in cheesecloth bag.  Add to sugar and vinegar in a large pot.  Bring to boil. Pour over cucumbers, cover and let stand 24 hours again. Drain syrup in a pot and bring back to a boil, pour over cucumbers again.  Repeat this process every day for 4 days.  Pack pickles in hot jars, leaving 1/4 inch head space. Remove spice bag.  Heat syrup to boiling and pour boiling water over pickles leaving 1/2 inch head space. Process pints in 15 minute boiling water bath.

Raspberry Cream Pie:  1 package (8oz) cream cheese (softened), 1 container (13 1/2 oz) Cool Whip, 2 tbsp. powdered sugar, 2 baked 9 inch graham cracker crusts, 2 pkgs (10 oz each) frozen raspberries, 2 tbsp. cornstarch.   Beat cream cheese till light. Fold in cool whip, add powdered sugar.  Pour into 2 crusts.  Chill.  Defrost and drain raspberries, reserve syrup. Combine syrup with cornstarch and cook over medium heat till thick and clear.  Add raspberries; cool completely. Spoon over pie and keep chilled till serving.  Makes two 9-inch pies.