1 tap. instant minced onion 1/2 tsp. salt Mix

1 tap. instant minced onion 1/2 tsp. salt Mix all ingredients well. Chill, preferably overnight, to allow flavors to blend. Use within a week. Makes about 11/2 cups dressing.

Calories per tablespoon: About j 40 For fewer calories, use 3/4 cup sour half-and-half, or 3/4 cup yogurt in place of sour cream. About 30 calories per tablespoon using half-andhalf, 20 calories using yogurt. Some weeks ago, we asked our readers to come to our rescue for a kosher dill recipe. Bette and Mike Mahoney shared their recipes with us. We do thank them for so graciously sharing with us. Aunt Rachel’s dill pickles Wash 20 to 25 medium cucumbers. Let stand in cold water overnight. Drain. Pack in sterilized quart jars. Add to each quart the following seasonings: 2 garlice cloves \ 1/4 dry red pepper 2 whole black peppers plenty of dill heads Then heat together. 3 quarts water 1 quart vinegar lcupsalt Pour hot over packed pickles in jars. Seal. Makes 6 to 8 quarts, depending on size of cucumbers. Aunt Ella’s kosher dill pickles 1/2 bushel small, firm cucumbers 1/2 bunch dried dill 3 gallons water 1 pound salt 5 garlic cloves, sliced 1/2 pound mixed pickling spices Wash cucumbers carefully and place in large stone crock. Distribute dill evenly. Make brine of remaining items and add to cucumbers, covering them completely. Then cover cucumbers with inverted dish weighted down with quart jar of water or a clean, heavy stone. Store at room temperature. Pickles may be eaten after third or fourth day, but well-done pickles need a week or longer. When pickles are ready, refrigerate to halt pickling process. Makes about 10 quarts. Is anyone else looking for a particular recipe but having great difficulty? Share with us and let our readers help you!