| AUNT JUNE'S SPECIAL ASPARAGUS PICKLES |
| 5 CUPS WATER |
1/4 CUP KOSHER SALT |
| 2 TEASPOONS SUGAR |
|
| Combine salt and sugar with the water and heat until salt and sugar are dissovled. Remove from heat. Add the 5 cups of vinegar. Place asparagus in jars with fresh dill and garlic. Add brine. Put lids on lightly and place jars in hot water bath for 8 minutees. Tighten lids when water returns to a boil. |
| VERY BERRY CRUNCH |
| 6 CUPS FRESH BERRIES - RASPBERRIES, BLUEBERRIES, BLACKBERRIES |
3/4 CUP FLOUR |
| 3/4 CUP ROLLED OATS |
3 TABLESPOONS BUTTER |
| 2 TABLESPOONS OIL |
2/3 CUP BROWN SUGAR |
| 1/3 CUP CHOPPED NUTS |
|
| Mix together all ingredients except berries together with hands or a pastry blender until crumbly. Combine berries in a large bowl. Dust lightly with a spoonful of flour and gently mix. Pour into a 9x9 inch baking pan. Sprinkle topping over fruit. Bake at 375 for 30 minutes. Serve warm with ice cream, yogurt or whipped cream. |
Return to recipe page |
