Nadivka
DRESSING FOR STUFFING POULTRY
Simmer the giblets about 1 hour in seasoned water.
Soak:
½ loaf bread (cubed) in 1½ cups broth from giblets or milk or part of each.
Saute:
½ large onion
¼ cup chopped celery in 1/8 lb. margarine
Combine with:
½ tsp. poultry seasoning
¼ tsp. marjoram
2 eggs
½ tsp. salt
diced giblets
Nakladani Okurky
DILL PICKLES—OPEN JAR METHOD
Boil:
4 tbsp. sugar
4 tbsp. pickling salt
½ cup vinegar
6 cups water
Cool.
Wash cucumbers (about 4 to 5 inches) and place in layers in a 1 gallon stone jar with dill (about 6 heads) and grape leaves (about 8).
Pour the cooled brine over the cucumbers. Cover with a weighted plate so that the cucumbers remain immersed in the brine. Store in a warm place. It requires at least 5 days before they are ready to eat.
Zavareny Okurky s Koprem
DILL PICKLES
In each quart jar place:
2 heads of dill
1 clove garlic
2 grape leaves
alum (the size of a pea)
cucumbers which have been washed and trimmed (if they are large they may be quartered.)
Bring to a boil and pour over the cucumbers, filling each jar:
10 cups water
1 cup vinegar
½ cup pickling salt
(This will make about 4 quarts.)
Seal and allow to set for several weeks before using.
