Bethany's Recipe Box

https://www.southernliving.com/food/entertaining/pickle-recipes

https://www.thegratefulgirlcooks.com/crunchy-garlic-dill-pickles/ Ingredients 1/2   cup   canning salt 4 1/2   cups   white vinegar 8   cups   water 6   teaspoons   minced garlic 5   Tablespoons   (approx.) dill seed (not dill weed, but dill seed) enough pickling cucumbers to fill 6 pint canning jars   (depending on size, approx.18-20) US Customary  -  Metric Instructions Preheat oven to 250 degrees. Wash canning jars in hot, soapy water. Place the clean jars upside down onto a tea towel lined cookie sheet (with edges) in the oven to keep them hot. Place flat lid seals and rings in a small bowl. Set aside. Wash the cucumbers, slice a piece off of each end (stem and bottom) of the cucumber, and discard, then slice your cucumbers into spears, chips, or lengthwise into sandwich slices. Pack the pickle slices into the hot jars (be careful when removing hot jars. I recommend canning tongs to hold the jars securely). I find it ...

Stove Top Shrimp Boil 3-5 Pounds Shell-On Frozen Shrimp (if frozen individually in a bag leave in the fridge over night) 6-8 Smallish Yellow or Red Potatoes (cut in half) 6-8 small corn cobs 3 small onions cut in half 1-2 Pounds of Smoked Sausage( cut in small links 3 large oranges- zest and cut in half- keep the zest Zatarains pro-boil powder (or other that includes the salt) Fill your boiling pot about half full of water. Add your seasoning. Taste it. Should be salty. Add potatoes, onions, oranges and orange zest while waiting on water to come to a boil.  Once the water boils, check the potatoes every 5 min until they’re cooked. Once potatoes are cooked, add the shrimp straight from their bags, the sausage, and the corn to the pot.  When the water comes back to a boil take out one shrimp and test it for doneness. It should be white all the way through and not clear. If it’s not cooked, check again every 2 minutes. It shouldn’t take more than a 5 minutes after they come back ...

Sauce Patate Sauce patate recipe:  Barbara Lambert’s recipe.  4 c. Irish potatoes, cut in large pieces 1 large sausage (Porches; hot or mild) 1/2 c. oil 1/2 c. plain flour 2 onions 1 bunch green onions garlic powder or cloves 1/3 c. parsley salt and pepper to taste In large pot, makie a roux with oil and flour. When roux is brown, add potatoes, sausage, onions and seasonings. Let saute adding water as needed until potatoes are done and gravy is thickened. Serve over rice. Note: If using hot sausage, be careful adding additional pepper.