Pie Crust

4 cups flour
1 teaspoon salt
2 cups shortening
1 cup cold water
Mix flour, shortening and salt. Add water. Mix as little as possible. Bake at 425 degrees until brown. Finish at 375 degrees.

Dill Pickles

2 quarts water
3/4 cup uniodized salt
1 quart vinegar
1/2 teaspoon alum per quart Optional you can add garlic or chopped onions.

Put a sprig or two of dill weed in the bottom of each bottle. Add onions or garlic if desired. Fill each bottle with small cucumbers. Heat vinegar, water, and salt to boiling. Pour over cucumbers in bottles, let stand for 5 minutes. Pour back into pan, bring to a boil. Add 1/2 teaspoon alum to each quart. Pour vinegar mixture over cucumbers, have the lids hot and ready to seal.

Pie Crust

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable oil
1 tablespoon flour
2 tablespoons milk
sugar Sprinkle sugar in pie pan. Beat milk and ail until frothy. Add to flour and salt. Press into pie tin. Bake at 350 degrees until light brown. Add desired filling.

Mustard Pickles

Cucumbers
water
salt
1 heaping tablespoon mustard
1 1/2 heaping tablespoon turmeric
1 1/2 tablespoons flour
3/4 cup sugar
1/2 cup water
1/2 cup vinegar Peel and slice cucumbers. Cook in salt water until tender.
Add seasonings to cucumbers, mix and simmer. Pack in jars and seal.

Chicken Pot Pie with Biscuit Topping

2 Small red potatoes cubed
1 16 oz frozen mixed vegetables unthawed
1 Cup chopped onion
1 Teaspoon McCormick’s Grill Mates
4 Cups cubed chicken
.2 10 oz cans of cream of chicken soup
1 Can Grands biscuit dough
1 Tablespoon melted butter
¾ Teaspoon Black Pepper Preheat oven to 350 degree. Cover cookie sheet with tin foil. Place large casserole dish (2 1/2 quart) on cookie sheet. In large bowl place cubed potatoes. Add veggies, onions Chicken Seasoning, cubed chicken and mix. Pour mix into the casserole dish and smooth. Cover with foil and bake for 1 1/2 hours. Remove from oven and spread biscuits over top. Brush with butter sprinkle with pepper. Return to over to bake for 15-18 minutes or until brown

**Note: There was about a cup or more too much filling for my large red casserole dish so need to cut down on the veggies to make smaller amount. Most of the red potatoes were still uncooked so need too dice up small and run through the microwave for a couple of minutes before adding to the mix. The mix also needs to have a little salt added. I didn’t care for the biscuits being cooked on top because the roll bottoms were still gooey. I want to try splitting the roll layers and see if bottom will cook then or just bake them ahead and pour mix over when done.

Cranberry Relish

1 pound cranberries
1 1/2 apples
4 cups sugar
2 oranges Core apples, do not peal. Clean oranges of all white membrane and seeds. Grind berries, apples, and oranges. Add Sugar. Do not cook. Store in refrigerator.

Chocolate Zucchini Cake

1/2 cup margarine
1 3/4 cups sugar
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon cloves
1/2 teaspoon cinnamon
2 cups grated zucchini
1/2 cup chocolate chips
1/2 cup oil
2 eggs
1/2 cup buttermilk
1 teaspoon soda
4 tablespoons cocoa
1/2 teaspoon salt
1/2 cup chopped nuts Cream together margarine, oil, sugar, eggs, vanilla, and buttermilk. Sift together flour, soda, cloves, cocoa, cinnamon, and salt. Add grated zucchini to creamed mixture, add dry ingredients. Put in a greased 9 x 13 pan. Sprinkle with chocolate chips and nuts. Bake at 350 degrees for 30 minutes. Chocolate chips and nuts can be left off and cake can be frosted with chocolate frosting.

Honey Butter

1 cup butter
1 egg yolk
1 1/4 cups honey Beat together butter, honey, and egg yolk for 10 minutes with electric mixer.