95 HOUSE SALAD DRESSING OR DIP

Joyce Ostergard

2 cups sour cream

1 cup mayonnaise

1 tsp. A-I steak sauce

3/4 tsp. lemon juice

3/4 tsp. red wine vinegar

3/4 tsp. salad oil

1 tsp. Accent

1 tsp. mustard seed

2 tsp. minced garlic

 

Mix well. Keep refrigerated. Will keep 2 weeks.

 

NORWEGIAN NUTS

Liz Briggs

 

1 lb. pecans                 2 egg whites

2 tsp. butter                1 cup sugar

1/4 cup butter               1/4 tsp. salt

1/4 tsp. cinnamon

 

In a 325 degree oven , melt 2 tsp. butter. Add nuts. Leave in oven 20 minutes, stirring frequently. Let cool.

 

Melt 1/4 cup butter in pan in oven. Beat egg whites stiff. Combine sugar, salt and cinnamon and fold into egg whites. Stir in cooled pecans. Spread in pan over butter. Put in 325 degree oven butter. Stir every 10 minutes.

 

SWEET PICKLES

Joyce Ostergard

7 medium cucumbers, sliced 1/8 to 1/4 inches thick

2 large onions, sliced thin

1/3 cup salt, not iodized

2 trays ice cubes

 

Combine all of the above and let set 3 hours. In a large pot combine:

 

1 1/2 tsp. tumeric

1 1/2 tsp. celery seed

2 Tbsp. mustard seed

3 cups vinegar

 

Heat to boil. Add drained cucumbers and heat to boil 5 minutes, stirring. Place in jars and process.

 

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