The Krazy Kyles

1T Olive Oil
1/2 cup Chopped Onion
3 cloves Garlic
4 cups Water
4 t Chicken Seasoning
3 cups Potatoes, diced
1 cup Sour Cream
2 t Fresh Dill

Sautee onions and garlic. Add water, seasoning and potatoes. Cook 10 minutes. Puree and add remaining ingredients.

In each quart jar place:
Fresh head of dill in the bottom (but above the grape leaf) and top (but below the grape leaf) of each jar.
1-3 Cloves of Garlic
2-6 Baby Carrots, quartered lengthwise
2 Grape Leaves (in the bottom and top of jar)
Cucumbers, washed and scrubbed, packed tightly

Lemon Juice Brine:
4 cups Lemon Juice, bottled
12 cups Distilled Water (this will make 7 quarts of pickles)
1 T Non-Iodized Pickling Salt

Salt Water Brine (multiply quantity by number of quarts):
2 T Non-Iodized Pickling Salt
1 T Lemon Juice
Just over 1/2 quart jar or water

Bring selected brine to a boil and pour over cucumbers in jar. Install lids soaked in boiling water and rings. Pace in boiling water bath. Boil 3 minutes after the water bath returns to a boil.

Cure the canned pickles 4 weeks before using. Will keep 2 weeks in the fridge after opening.

2 T Yeast
3/4 c Warm Water
1 3/4 c Warm Cottage Cheese
4 T Sugar or Honey
2 T Grated Onion
2 T Butter
1 1/2 T Dill Weed or Seed
1 t Baking Soda
4 t Salt
2 eggs
4-5 cups flour

Soften yeast in warm water, let stand for a few minutes. Combine yeast mixture with cottage cheese, sugar, onion, butter, dill and eggs. Add flour, salt and soda to mixture (you may need 1-2 cups more flour). Kneed well until dough is moist but not too sticky. Allow to rise to double in bulk (1 hr). Punch down, knead and allow to rise again (15 min). Divide into 2 or 3 loaves or rolls. Allow to rise again in greased pans. Bake in a 350 degree oven for 20-30 minutes.