As I told you all before, Sister is the cook in our family and child, I wish you could taste her bread and butter pickles. Sister’s bread and butter pickles are lovely. I keep a cold jar in my refrigerator at all times. I even make them myself when I can’t beg any off sister. I want y’all to try these and see if they ain’t the best pickles you ever put in your mouth. They’re easy to make, too.
Sister’s Bread and Butter Pickles
12 medium cucumbers
6 medium onions
1/4 cup salt
1 cup sugar
1 1/2 teaspoon mustard seed
1/2 teaspoon curry powder
1 1/2 teaspoon celery seed
1 cup vinegar
1/2 cup water
Wash the cucumbers and peel the onions. Slice the cucumbers and onions 1/4 inch thick and separate the onion rings. Place in alternate layers of cucumbers and onions in a bowl, sprinkling salt on each layer. Let stand two or three hours, then drain. Combine remaining ingredients in a large saucepan and bring to a boil. Add cucumbers and onions and simmer for 10 minutes. Pack in hot sterilized jars and seal, makes 4 pints.
Now let me tell you how to make your green beans edible. Honey, I have never known a kid who would eat all their green beans and beg for more, but with this recipe, they will. You might not believe me, but you try it and see. It's simple to boot.
Simple Green Beans
cook and drain a package of frozen string beans and add:
1 tablespoon minced onion
1/2 teaspoon salt
3/4 cup condensed mushroom soup
and a little milk
2 tablespoons chopped pimentos.
Put all this in a casserole dish and bake it, uncovered ofr an hour in a 300 degree oven.
Now call the family to the table. If you have canned green beans they will work just fine.
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