DILLYBEANS IN A JAR RECIPE

4 pounds whole green beans
1/4 teaspoon per pt. jar of hot red pepper -- crushed
1/2 teaspoon per pt. jar of whole mustard seed
1/2 teaspoon per pt. jar of dill seed
1 clove per pt jar of garlic
5 cups vinegar
5 cups water
1/2 cup salt
Wash beans thoroughly; drain and cut into lengths to fill pint jars. Pack beans
into clean, hot jars; add pepper, mustard seed, dill seed and garlic. Combine
vinegar, water and salt; heat to boiling. Pour boiling liquid over beans, filling
to 1/2 inch of top of jar. Adjust jar lids. Process in boiling water for 5 minutes.
(Start to count processing time as soon as water in canner returns to boiling.)
Remove jars and complete seals if necessary. Set jars upright several inches apart
on a wire rack to cool. Store jars for 4 weeks to blend flavors.

DOUBLE DOUBLE CHOCOLATE CHIP COOKIES

1 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 cup sugar
1/2 cup brown sugar
1 cup semi-sweet chocolate chips
1 cup walnuts
In a large bowl, mix flour, baking soda, and baking powder. Layer ingredients in a
quart jar starting with flour mixture, cocoa powder, sugar, brown sugar, chocolate
chips, and walnuts.

Put these directions on the outside of the gift jar:
Double Double Chocolate Chip Cookies:
2 eggs
3/4 cup unsalted butter
Preheat oven to 350 degrees F.

In a bowl whisk together flour, cocoa powder, baking soda, and baking powder. In
another bowl with an electric mixer cream butter, and sugar until light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture
and stir in chocolate chips.

Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and
bake cookies in batches in the middle of oven for 15 minutes. Cool cookies on
racks.