Not Too Sour Pickles
Izabel Wales, Norway
5 to 6 Cups of water
1/4 Cup salt
 1/2 Teaspoons pickling spices
1 Teaspoon dill
1 Teaspoon garlic salt
12 Small cucumbers, peel washed
3/4 Cup white vinegar
2 Teaspoons sugar
1 Gallon jar, very clean
Mix all ingredients except cucumbers and pour in the gallon jug.  Add the cucumbers.  Leave at room temperature for two to three days then refrigerate.
Summer Squash Casserole
Izabel Wales, Norway
2 Pounds summer squash
1 Cup cubed Velveeta type cheese
1 Cup buttered bread crumbs
1 Cup sour cream
1/4 Cup butter
Salt and pepper to taste
Cut the ends of the squash then slice unpeeled into a pot of salted water.  Cook until tender.  Drain and mash with the butter.  Mix in sour cream, cheese and salt and pepper.  Put into a buttered casserole dish and top with the bread crumbs.  Bake at 350 degrees for 25 minutes.
Carrot Cake
Sharon Bouchard, Norway
2 Cups sugar
2 Cups flour
1 Teaspoon salt
1 Teaspoon baking soda
2 Teaspoons cinnamon
1 1/2 Teaspoons oil
4 Eggs
3 Cups carrots, grated
1 Cup chopped walnuts, optional
Mix sugar, flour, salt, baking soda, cinnamon and cooking oil together.  Add the eggs one at a time mixing after each.  Add carrots and nuts and mix well.  Pour into greased and floured cake pans and bake at 350 degrees for 1 hour or until a toothpick comes out clean
Kids in the Kitchen
Fruit Cocktail Treat
Sharon Bouchard, Norway
1 Envelope unflavored gelatin
1/4 Cup cold water
2 Cups fruit cocktail with syrup
1/2 Cup mayonnaise
1 Cup heave cream, whipped
Maraschinos cherries
Dissolve gelatin in water.  Add to the fruit cocktail and mix in mayonnaise.  Fold in whipped cream and cherries.  Pour into a mold or bowl and let set in the refrigerator.
Calling all Cooks!  We would love to share your favorite recipes.  Please submit to [email protected] or call Sharon Bouchard at 515-2519,.

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