Appetizers

NACHO DIP
Fred Steinkamp

1 lb ground beef
1 lb hot pork sausage
1 onion, chopped
2 lbs Velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes
Brown the ground beef and pork sausage together with the chopped onion. Drain grease. Slowly melt the cheese on low heat. Add the soup and tomatoes. Mix thoroughly. Add the meat mixture and stir.
             
ÄTTIKSVAXBÖNA
Pickled Beans

3 lbs yellow wax beans
1 tbl salt
3 cups vinegar
1 ½ cups water
3 cups sugar
2 tbl mixed pickling spices
Cut ends from wax beans and rinse in cold water. Slice the beans lengthwise (French Style) and cook in boiling water until they are tender but not soft. Drain. Boil vinegar, water, sugar and spices, which have been tied in a small cloth, for 5 minutes. Add drained beans and let come to a boil. Remove spice bag. Pack into sterile jars and seal. Makes 4 to 6 pints.

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