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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Spinach
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 4 servings
      2 c  Spinach; torn
      1 c  Tomato; chopped
    1/4 c  Green pepper; chopped
    1/4 c  Vinegar
    1/3 c  Oil, vegetable; to 1/2 cup
      2 sl Bacon; cooked and crumbled
           Lettuce leaves; opt.
   Combine first 5 ingredients, tossing gently.  Chill at least 15
  minutes. Sprinkle bacon over top; serve on lettuce leaves, if desired.
   SOURCE: Southern Living Magazine, sometime in 1981.
   Typed for you by Nancy Coleman.
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MMMMM----- Recipe via Meal-Master (tm) v8.01
      Title: Pickled Pumpkin
 Categories: Canning, Condiments, Harned 1994, Vegetables
      Yield: 1 servings
      4    To 5 lbs. pumpkin
           -- (about 2.5 quarts)
           -- halved, seeded
           -- peeled and cubed
           Salt
      2 c  Vinegar
      1 c  Maple syrup
      2    Whole cloves
    1/4 ts Ground ginger
      6    Peppercorns
      1    Bay leaf
      1    Garlic clove
           -- peeled and chopped
  Sprinkle pumpkin liberally with salt and let it stand for two to three
  hours.
  Boil together the remaining ingredients for about 10 minutes to make a
  clear syrup.  Remove the bay leaf.
  Rinse the pumpkin, drain it thoroughly, pack it into hot jars and
  pour the syrup over it.  Close jars and process.  Store for at least
  two weeks before opening.
  Yield: About 5 pints.
  From Leonard Louis Levinson's "The Complete Book of Pickles &
  Relishes." New York: Hawthorn Books, Inc., 1965.  In "Preserving"
  ("The Good Cook: Techniques and Recipes" series.)  Alexandria, VA:
  Time-Life Books, Inc., 1981.  Pg. 133.  ISBN 0-8094-2906-3.  Posted
  by Cathy Harned.
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