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Beet Pickles
2 c brown vinegar --Cook beets in skins until tender. Peel.
1½ c water slice or quarter. Put into sterilized
1 c white sugar jars while beets are hot. Boil vinegar
1 large tsp salt mixture and pour over hot beets, leaving
about 1 inch space at rim of jar. Put
***Be sure to leave on new jar flat lids and seal. Put in
plenty of stem & boiling water in canner for 10 minutes to
all of roots on when be sure they'll seal.
cooking so beets don't
lose their color.
Dill Pickles
3 qts water --Boil water & salt then add vinegar. 1 qt brown vinegar Put medium to large cucumbers (or sliced) 1 c salt in sterile jar and pour boiling vinegar dill to taste mixture & dill seed over pickles and seal. **can use dill stems. Put in jar first, then add pickles & finegar mix. If some of vinegar mix is left, save and heat for next batch. Store in cool place for 6-8 weeks before eating.
Hot Tuna Sandwiches
2 hard boiled eggs, diced --Mix together and spread on hamburger
1 7oz can tuna, drained buns, open-faced or double.
1 Tbsp relish Top with slice of cheese and put
3 Tbsp salad dressing in 325° oven til cheese melts, about
15 minutes.
**cover pan with aluminum foil before putting in oven. With open-
faced sandwich, be careful foil doesn't touch cheese.
Ripe Cucumbers
Let soak overnight in weal salt solution. Then boil cucumbers in vinegar mixture til tender. 2 c brown vinegar --Put spices in small white, cotton 2 c water cloth & tie. Boil with vinegar 1 c sugar mixture. Remove when pickles are 1 box mixed whole spices tender. Can in sterile jars.
Taverns
5 lbs hamburger Mix together and simmer for 1 hour. 1 3/4 c catsup 2½ c tomato soup Can make ahead of time and reheat in 1/8 c mustard double boiler or crock pot on low. 1 tsp chili powder ¼ c brown sugar 1 medium onion, diced salt to taste