3 onions thinly sliced

8-10 cucumbers thinly sliced

4 cups sugar

4 cups vinegar(white)

1/2 cup salt

1 1/4 tsp tumeric

1 1/4 tsp celery seed

1 1/4 tsp. mustard seed.

Mix all ingred. and pour over sliced cukes. Cover. Stores good in big glass recycled mayo jar.Refrigerate 2 hours before serving. Lasts seversl weeks in refrig.

2 cups sour cream

2 Tbsp. lemon juice

1/2 cup sugar

1/8 tsp salt

1 146 oz. can pinapple-chunk style and drained

2 bananas, sliced

Mix and spoon into paper cups in muffin tin. Freeze covered with cellophane wrap. Remove from freezer 15 min. before serving.

24- hour Slaw

1 med. head of gabbage, shredded

1/2 cup sugar

1 small onion, chopped

1 green pepper, chopped

6 stuffed olives, sliced

toss all these ingred. in a bowl. Prepare the dressing.

Dressing: 1 cup white vinegar

1 tsp. salt

1 tsp celery seed

1 tsp. prepared mustard

1/8 tsp black pepper

1/2 cup oil

Boil all ingred. for 3 min. Add hot to cabbage mixture. cover and let stand in refrig. for 24 hours before serving.

Cold Vegetable Salad

1 can green beans

1 can corn

1 can peas

1 green chopped pepper

1 cup chopped green onions

1 cup chopped celery

4 oz. jar pimentos.

Drain all vegetables in can real good.Add to vegetables: 1/2 cup oil

1/3 cup vinegar

1/2 cup sugar

1 tsp. salt and pepper

Mix all ingred together and pour over veggies. is better if it has set in refrig. over night.

Hot Dill Sun Pickles

3/4-1 cup salt

3 cups vinegar

9 cups water

2 Tbsp. powedered Alum

Bring all ingred. to a boil. Put pickles into a qt. jars. Add: 1 clove garlic to each jar. Add: Dill and 1 hot pepper to each jar. Pour mixture over pickles. Seal and set in sun for 2-4 days.