Picnic and so forth season -- I apologize for no metric conversions

TOM'S DILLY BEANS
YIELD, 7 PINTS 
(I USUALLY DOUBLE IT --TOM)
Tom finally coughed up this bodacious recipe - and promptly suffered a
terrible stroke, and is unable to make it any more. A warning? Perhaps,
but this recipe is too good to lose to the great beyond. So say a prayer
for Tom when you make it - you'll surely be thanking him when you enjoy
the rewards --BarbJ
 4 lbs (about 4 qts).green beans, whole
 1/4 teaspoon per pint jar; hot red pepper, crushed 
 1/2 teaspoon per pint jar; whole mustard seed
 1/2 teaspoon per pint jar; dill seed
 1 clove per pint jar; garlic
 5 cups (1/1/4 cups) apple cider vinegar
 5 cups (1/1/4 cups) water
 1/2 cup salt -- non-iodized

1. Wash beans thoroughly; drain and cut into lengths to fill pint jars. 
2. Pack beans into clean hot jars; 
3. Add pepper, mustard seed, dill seed, and garlic. ( I add these before
beans).   
4. Combine vinegar, water and salt; bring to boil.  
5. Pour boiling liquid over beans, filling to 1/2 inch of top of jar.  
6. Adjust jar lids and tighten.  
7. Process in boiling water for 5 minutes only, start counting time as
soon as water in canner returns to boiling.  
8. Remove jars , set upright on a wire rack to cool.  


And there you have it!
Enjoy!!!


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KONA RANCH HOUSE 
CORN BREAD

a sweet, delicious corn bread from Hawaii, 
also great as muffins!

 4 oz melted margarine or butter OR 6 tbsp oil
 1/4  cup yellow cornmeal
 1/2 cup sugar
 1/4 tsp baking powder
 1/4 tsp nutmeg
 1 cup Bisquick(tm)
 2 eggs
 1/2 cup milk

1. Preheat oven to 325° F 
2. Grease an 8-inch square (or round) cake pan. [Or equivalent muffin
tins]
3. Combine dry ingredients and mix well.
4. Pour melted margarine into dry ingredients and mix completely.
5. Add milk and eggs, mix until smooth
6. Pour into prepared pan.
7. Bake 20 - 25 minutes until light golden brown and knife inserted comes
out clean. [Muffins take 15 - 20 minutes; mini muffins 10 - 12 minutes.]

VARIATIONS: 
˘ Add 1/3 cup of your favorite salsa and/or "fiesta style" or
"niblet"
corn. Or a small tin of green chilies... let your imaginative tastebuds
be your guide!!!

 

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AUNT CAROL'S BAKED BEANS
can't serve these without folks begging for the recipe --B

 1 large can B&M or S&W baked beans
 1 16 oz. can tomatoes
 3/4 lb hamburger
 1/4 lb bacon (optional)
 1 onion, diced
 1/4 cup brown sugar
 1 teaspoon chili powder
  dash Worcestershire sauce
  salt & pepper to taste

1. Preheat oven to 325° F 
2. In skillet or large oven-proof pot, brown onions & hamburger. (if used
skillet, transfer onions & meat to dutch oven or other large pot)
3. Add rest of ingredients.
4. Bake 2 hours.

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and, finally:

BARB'S PINK SLAW
funny color, DELICIOUS taste....

 1/2 pound cole slaw mix (cabbage, carrots, etc.)

 1/4 cup mayonnaise
 2 TBSP Raspberry Vinegar/Dressing
 2 TBSP Balsamic Vinegar
 3 TBSP Sugar
 2-3 TBSP Milk
 1 teaspoon ground mustard
 1 teaspoon ground ginger

1. Mix all together in a medium bowl.
2. Chill & serve…


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