Dilly Beans Recipe

        
    1 4 ea green (or wax beans (about
           -4 pounds))
    1/2 t  cayenne pepper per jar
      1    fresh dill per jar
      1    clove
    1/2 t  whole mustard seed per jar
      5 c  distilled heinz vinegar (5%)
      5 c  water
    1/2 c  canning/pickling salt

Wash beans thoroughly; drain and cut into lengths to fit in pint
jars if necessary.  Place pepper, mustard seed, dill, and garlic in
each jar.  Pack beans vertically in jars.  Combine Heinz vinegar, water,
and salt; heat to boiling.  Pour boiling hot solution over beans,
filling to 1/2" of top of jar.  Remove bubbles with a spatula or a
knife blade.  Place a property pretreated lid on the jar and tightly
screw band  until firmly tight.  Place jars in actively boiling water
in a boiling water bath canner.  Process jars in boiling water canner
for 10 minutes.

Yield:  7 - 8 pints

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Dipped Coconut Shortbread
 
           3/4 c  butter,softened
    1/4 c  sugar
      2 t  vanilla extract
  1 3/4 c  flour
    1/2 t  baking powder
      1 c  flaked coconut
  1 1/2 c  chocolate chips
      1 T  shortening

Cream butter, sugar, and vanilla until light and fluffy.  Combine
flour and baking powder; gradually add to creamed mixture and mix well.
Stir in coconut.  Cover and chill for one hour or until firm.  On a
floured surface, roll out dough to 1/4" thickness.  Cut with 2 1/2"
cookie cutter.  Place, 2" apart onto ungreased baking sheets.  Bake at
300 for 20 to 25 minutes.  Cool completely.  In a microwave safe bowl,
melt chocolate chips and shortening.  Dip cookies halfway into
chocolate.  Place on waxed paper-lined baking sheets until set.

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