• 3 potatoes – peeled & cooked
  (drain & finely mash while still warm)

• 1 tsp. salt

• 1 egg

• Flour (just enough added to get a working consistency)

• use small cucumbers

• 1 liter water

• 1 spoon of salt

• some dill

• top it with a slice of bread for the fermentation

Place in glass jar with lid, in the sun for 2-3 days.  They will spoil if not eaten that week.

• 2 Tbl pickling salt

• 2 tsp sugar

• 1-2 clove of garlic

• 1/4 c. vinegar

• some dill weed

• 2 c. water - mix & boil above ingredients

• enough for a 2 liter or 1/2 gallon jar

By adding a slice of bread, will make it ferment faster (account of yeast in bread).  Place in sun, all day, good to eat in 2-3 days.

• Wash crock

• Put one large head of dill in the bottom

• Add 1 dry hot pepper and ½ toe of garlic

• Wash pickles and fill the crock (largest pickles on the bottom) to within 3 inches of the top.

• Pack solid

• Cover with water and salt to taste with non-iodized salt

• Cover crock with a plate turned upside down and a weight placed on top. You don’t want the pickles floating.

• 3 large Cucumbers peeled and sliced very thin (should be almost paper thin)

• 1 tsp. salt (divided)

• 1/3 cup Vinegar or Sour Cream

• 2 Tbsp. Sugar

• 1 dash Pepper

• Paprika

• Onions (Optional)

• 1 Clove Garlic (Optional)

• 2 1/2-3 pounds pork hocks (or pork shoulder butt half, with bone)

• 8-9 cups water

• 1 medium onion, chopped

• 1 tablespoon salt

• 4 cups sauerkraut, rinsed and drained

• 1-2 tablespoons applesauce (optional)

Scrub pork hocks thoroughly. Place them in a large saucepan or pot and add water to cover. Add onion, garlic, salt, and pickling spice. Bring to a boil, then reduce heat; cover tightly and simmer 1 1/2 to 2 hours, or until meat is tender. Skim off fat; strain cooking liquid.   

Return 1 cup liquid to saucepan or pot.  Return hocks to pot and arrange sauerkraut around hocks. Add applesauce if preferred.  Simmer 10 to 15 minutes, or until cabbage is  tender. Drain. Serve hocks or pork shoulder butt surrounded by sauerkraut on a hot platter. Serve with potatoes.  
Yield:  Serves 4 to 5.

• 4 small pigs' knuckles (you can also use smoked ham hocks)
• 2 onions, chopped

• 2 cloves garlic, finely chopped

• 2 small Granny Smith apples, peeled, cored, and finely chopped

• 2 tablespoons lard or cooking oil

• 2 pounds sauerkraut

• 2 bay leaves

• 1 cup beef stock

Wash the pigs' knuckles and drain them thoroughly. Melt the lard in a larger enamel casserole. Add the onion, garlic, and apples and sauté for about 5 minutes.

Add the sauerkraut, bay leaves, white wine & beef stock. Mix well.

Press the pigs' knuckles down into the sauerkraut and cook, covered, over low heat for 1 hour, or until the meat is tender.  Serve with boiled potatoes and a little mustard or horseradish.  Yield: Serves 4. - Serves 4

• 2 tablespoons vinegar

• 1 can green beans

• 1/4 cup sour cream

• 1 tablespoon paprika

• 2 tablespoons shortening

• 1 clove garlic

• 4 tablespoons flour

Heat 2 level tablespoons shortening and add about 4 tablespoons flour, stirring constantly so it doesn't burn.  Let it get real brown.  Then add the beans that have been cooking and stir constantly.  Add the paprika, crushed garlic, and the vinegar.  Let cook about 5 minutes, stirring frequently.  Add the sour cream and serve.  When you add the beans, add liquid and all.  Yield:  6 servings.

• 1 cup rice

• 1 teaspoon salt

• 1/2 pound bacon

• 4 medium potatoes

• 1 large onion, chopped

• 2 cups water

Put rice, onion, salt, and water in a loaf pan.  Peel and thinly slice potatoes.  Salt down and let stand for about 1 hour, or set slices in real salty water so they won't darken.

Then, place potato slices over rice mixture in rows.  Place bacon strips over the potatoes and bake at 350degrees for about 1 1/2 hours.  If bacon is too lean, baste with bacon grease, if desired.  Yield:  Serves 5.

As many potatoes as your family will eat. Lard or you can use oil, but then it's not authentic.

• 1 tablespoon paprika

• Salt

• ¼ cup water

Peel and cut the potatoes into wedges.  Heat some lard (or the oil) in a heavy-bottom pan. When the pan gets hot, remove it from the burner for a minute. The fat should not be too hot.

Quickly stir in the paprika and immediately add the potatoes. DO NOT LET THE PAPRIKA TURN BROWN or it will be bitter.

Put pan back on burner on medium high. Add salt.  When potatoes start to sizzle, put the lid on and shake the pan so the potatoes get coated with the paprika. Turn heat down and let them fry with the lid on. Stir them once in a while with a wooden spoon or spatula. After a while add about a quarter cup water.  Keep the lid on.  After adding the water, there is no longer a need to stir them.  Check to make sure they are not burning; add just a very little water as needed. They should be more steamed than fried.

This goes well with a lettuce salad with the following dressing:

Have ready a large bowl of washed green leaf lettuce (Boston Bib).  Cut some (double) smoked bacon into very small pieces and fry them until crisp. Add vinegar to the bacon and drippings and heat.  Sprinkle the lettuce with salt, then add the hot dressing and toss. The leaves will be a little wilted. Serve.