Tammy’s Salad

Ingredients

• 1 head lettuce

• 1 head cauliflower 

• 2 cups cheddar cheese 

• 1 pound bacon 

• 2tb onion

• ⅔ cup spend blend dressing

Directions

Tear lettuce in pieces, cut cauliflower in pieces, add cheddar cheese. Fry bacon and tear into pieces. Add chopped onions and add 2/3 cup spin blend salad dressing. Mix and refrigerate.

Easy Freezer Pickles

Ingredients

• 16 cup sliced cucumbers 

• 1 cups sliced onions 

• 3 tablespoons salt 

• 2 cups vinegar 

• 4 cup sugar 

• 1 teaspoon celery seed 

• 1 teaspoon turmeric 

• 1/2 teaspoon powdered alum 

• 1 teaspoon whole mustard seed

Directions

Combine cucumbers, onions, and salt. Let set for 3 hours, stirring once in a while. Mix together remaining ingredients and set aside for 3 hours, stirring often for sugar to dissolve. Rinse cucumbers and onions. Combine cucumbers and onions in syrup mixture. Refrigerate several days, then put in bags or containers. Pickles will keep in refrigerator for several weeks. Can use zucchini instead of cucumbers.

Relish

Ingredients

• 4 cups cabbage

• 4 cup onion

• 12 peppers 

• 1 can green tomatoes

• 1/2 cup salt

• 2 tablespoons mustard seed

• 1 tbsp celery seed

• 1 tbsp turmeric

• 6 cup sugar

• 4 cups vinegar

• 2 cups cold water

Directions

Grind cabbage, onions, peppers, and tomatoes with a medium blade and pack into croc. Add salt and let sit overnight. Rinse in a colander with water and let drain combine all other ingredients. Heat to a boiling point for 5 to 10 minutes. Pack in jars tightly and let seal. Makes 9 pints.

Zucchini Relish

Ingredients

• 10 cup zucchini about 5 lb

• 4 large onion quartered

• 4 large green peppers quartered

• 4 large red peppers quarters

• 1/2 cup salt

• 2  1/2 cup cider vinegar

• 4 cup sugar

• 2 tablespoons cornstarch

• 1 teaspoon turmeric

• 1 teaspoon ground nutmeg

• 2 teaspoon celery seed

• 1/4 teaspoon ground pepper

Directions

Put zucchini, onions, peppers through a food grinder using a medium blade. Sprinkle with salt and let stand overnight. In the morning, drain and rinse thoroughly with cold water. In a large kettle, bring the remaining ingredients to a boil. Add to ground vegetables and simmer for 30 minutes. Ladle vegetables into hot sterilized jars, leaving 1/2 inch headspace. Wipe rims with damp cloth and adjust according to lid manufacturer instructions. Process in boiling bath water for 15 minutes.