1 : cn Beets, sliced (6oz.)
12 : Hard-Boiled Eggs, peeled
3/4 : c Cider Vinegar
1/2 : c Sugar
2 : tb Salt
1/2 : ts Pepper, cracked
1/8 : ts Allspice
6 : Cloves, whole
4 : qt Firm-ripe whole figs (5
-lbs+) : -lbs+)
2 : qt Water
1 : tb Whole cloves
2 : Cinnamon sticks
5 : c Sugar
3 : c Vinegar
1 : tb Whole allspice
See : See instructions
5 : c Fish; any kind
2 : c White vinegar
1/4 : c Sugar
1/2 : ts Whole peppercorns
1/4 : ts Whole allspice
1/4 : ts Whole cloves
2 : Bay leaves
1/4 : ts Oregano
1/4 : ts Dill seeds
1 : md Onion; sliced
1 : c Water
Peeled : Peeled garlic cloves
Vinegar; : Vinegar; (white)
Sugar : Sugar
Salt : Salt
Water : Water
3 : c Fresh garlic cloves
1 : /2 c White distilled vinegar
1/2 : c Sugar
1/2 : ts Salt
CHUCK : CHUCK OZBURN
1 : lb Fresh ginger; - peeled and
-into : -into paper thin slices
2 : tb Kosher salt
2 : tb Granulated sugar
1 : c Water
1/2 : c White vinegar
4 : dr Red food coloring
6 : Fillets salt herring
4 : lg Onions, thinly sliced
1 : c White vinegar
1/2 : c Water
2 : tb Sugar
1 : tb Pickling spice
4 : Bay leaves
2 : lb Fresh hot chiles; 1- inches
-long : -long
4 : Cloves garlic; peeled
24 : Peppercorns
8 : Whole allspice
1 : lg Bay leaf; quartered
2 : c Distilled white vinegar
2 : c Water
2 : ts Non-iodized salt
4 : tb Olive oil
4 : qt Fresh hot peppers
2 : tb Prepared horseradish
2 : Cloves garlic; whole
10 : c White vinegar
1 : /2 c Pickling salt
1/4 : c Honey
4 : qt Plus
2 : c Water
See : See instructions
0: In a large bowl mix yeast and 1 cup of flour, then mix in water,oil, salt and sugar
1: Add 2 to 2-1/4 cups of flour or enough to make a soft dough
2: Knead until smooth and elastic
3: Place in a lightly greased bowl, turning dough to grease all over
4: Cover with a tea towel and let rise in a warm place for 1 to 1-1/2 hours or until dough doubles in size
5: Punch down and divide dough in half
6: Preheat oven to 425 F
7: Grease pizza pans and roll out dough on lightly floured surface into a 12" circle
8: Place on pan
9: Let rise for 10 minutes
10: Put on topping and bake according to recipe directions
11: OPTION: For a crustier bottom, precook dough slightly (about 10 minutes or until edges are lightly browned)
12: Then put on topping and cook another ten minutes until cheese is golden brown
13: TO FREEZE DOUGH: Spread dough onto pans, cover with plastic wrap and freeze
14: Once frozen, put in plastic freezer bag
15: Keeps well for one month
16: Thaw in refrigerator
17: Posted to MM-Recipes Digest by scotlyn@juno
18: com (Daniel S Johnson) on Feb 7, 1998