Our Grandmothers' Recipes

1 gallon dill pickles 5 lb sugar 4 oz tabasco Drain and slice pickles. Drain 4 -5 hours. Layer all in jar. Shake jar two times a day for five days.

1 to 1 1/2 c of buttery oil 2 TBS worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp sage 3 or 4 cloves of garlic juice of 1 lemon Mix all for sauce. Turkey: Clean turkey; salt and pepper inside and outside. Stuff 2 or 3 small onions and/or cut stalks of celery and apple in turkey. Baste turkey with above sauce. Fire: Soak 1/2 sack hickory chips in pan of water for 45 minutes to 1 hour and until none are floating. Place 1/2 sack on fire when flame from starting fluid is out. Place turkey on grill to smoke. Watch water and charcoal; when low, add both. Same sauce may be used for briskets and porkribs.

1 egg 1/2 c flour 4 TBS water pinch baking powder Stir lightly. Heat oil to 380 degrees.