I was looking for a recipe for pickled mushrooms that tasted like the ones you buy in the grocery or liquor store. The type used in cocktails. Came across this one from Morton Salt. I haven't tried it yet.
Two weeks ago I was in the grocery store and a man was buying fresh dill. We started talking and he said he was making Claussen Clone Pickles (my favorite) I asked him to call me with the recipe and he did and this is it. His name is Joe Knutowski. He uses his old ice cream pails to pack them in instead of gallon jars. I make these alot in pickle season and they have stayed good into the spring and they are really a close copycat.
My Granddaughters Hanna & Graci's favorite. I asked for this recipe from my friend Mary after she brought it to a gathering and my husband said I had to get the recipe for this dip and he usually doesn't like any kind of dip.
Ever since I remember my Mom made this dip for shrimp. I'm sure she never had a recipe for it. Somewhere along the line she probably came up with it because she did not have cocktail. You can modify the Tobasco and horseradish to taste but I like it with the extra spiciness sometimes I even add more. I don't even measure the ingredients just throw them together.
This is a moist delicious cake. I found the recipe in a cookbook I got at the library and copied it but I can't remember which cookbook it came from. It sells great at bake sales for as much as $10.00.
My husband is a big fan of creamed corn and loves soup. I came up with this recipe because I needed soup quick and didn't want him to have to eat the same soup for over a week. It is quick and easy and doesn't make a large amount, perfect for 2 people.