ALL PURPOSE PICKLING SOLUTION
1 tbsp. salt/quart water
1 clove garlic
1 stalk celery, sliced
1 carrot, sliced
1 hot chili pepper
1 bay leaf
6 to 8 all spice balls
1 bud dill
l lb. washed cucumbers
Combine all ingredients, except cucumbers, in a pan and bring to a boil.
Then prick cucumbers with a fork and add to pickling solution.  Put in jars
and seal.  Let stand 3 weeks before eating.

SWEET PICKLES (Serves 20)
cold brine: 4 cups water
1/2 cup salt
1/2 cup vinegar
hot syrup: 2 cups sugar
2 cups vinegar
1 cup water
8 all spice balls
6 cloves
1 stick cinnamon
last 3 items sub. 2 tsp picklespice
Wash cucs and put in jars whole.  Cover with cold brine and store until
ready to use.  When ready, drain pickles and cut in pieces.  Cover with
boiling water and 1/4 tsp alum, let stand until cool.  Drain.  Put
picklespices in cloth bag and boil in syrup mixture.  Pour hot syrup on
pickles and let stand in open jars for 2 days.  Drain syrup in pan,
heat syrup with spices and add 2 more cups sugar.  Bring to boil.  Put
pickles into clean jars, pour syrup over and seal.  Pickles are ready
to eat when cool.

WHOLE CORN RELISH (Serves 9)
12 ears fresh corn, husked
3 cups celery, diced
1-1/2 cups (3) red/green peppers, diced
3/4 cup onion, coarsely chopped
3 cups cider vinegar
1 cup sugar
1-1/2 tbsp salt
1 tsp celery seeds
1 tbsp powdered mustard
1 tsp ground turmeric
1/2 cup cold water
Boil corn 8 minutes in unsalted water.  Drain, cool in cold water.  Cut
kernels off cobs w/o scraping.  Measure 1-1/2 quarts kernels; reserve.
In large stainless-steel pan combine celery, peppers, onion, vinegar,
sugar, salt, celery seeds.  Bring to boil; simmer uncovered 5 minutes.
Stir mustard and turmeric w/cold water to form paste.  Stir with hot
mix into paste; add paste to pan.  Boil stirring, until slightly thick,
3 minutes.  Add corn; boil 5 minutes covered, stirring occasionally.
Fill sterile jars.  Store in cool, dark place.  Makes 8-10 pints.

SWEET 'GREEN' PICKLE CHUNKS (Serves 4)
1 cup vinegar
2 cups brown sugar
1/4 cup molasses
8 all spice balls
1 cinnamon stick
6 cloves
Combine in sauce pan vinegar, brown sugar, molasses, all spice, cinnamon,
cloves and boil to 234-38.  Pour over pickles.  Boil 3rd day and add
2 tbsp pickling spice and 1 cup white sugar.  Cook down, strain.  Add
green food coloring.  Pour over pickle chunks.  Let stand 2 weeks. Pickles:
use 4 jars crisp dill pickles (not too flavored).

BEEF SAUSAGE (NELLA) (Serves 8)
5 lbs hamburger
5 tsp Morton tender quick salt
2-1/2 tsp garlic salt
2-1/2 tsp coarse ground pepper
1 tsp hickory smoke salt
In large bowl combine hamburger, salts and pepper.  Mix well; cover and
refrigerate.  2nd and 3rd day mix again.  4th day shape into 5 rolls, about
1-1/2" x 10".  Spray broiler rack with Pam.  Lay rolls on rack; place on
lower oven rack.  Cook at 150 F for 8 to 10 hours.

QUICK BEEF SAUSAGE (NELLA) (Serves 4)
4 lbs hamburger
1/4 cup Morton tender quick salt
2 tsp pepper
2 tsp liquid smoke
1 tsp garlic powder
In large bowl combine hamburger and quick salt.  Mix and leave overnight in
refrigerator.  Next day add pepper, liquid smoke, and garlic powder.  Mix
well; divide into 3 rolls.  Bake at 225 F for 4 hours on broiler pan rack.
Wrap in paper towel to absorb grease.  Refrigerate or freeze.

MARINATED PRAWNS (Serves 8)
3 lbs prawns, cooked & cleaned
1 onion, sliced
4 cloves garlic, peeled
1 pinch oregano
6 whole chilis
1 cup oil
2 cups white vinegar
2 carrots, peel & slice, parboil some
salt & pepper to taste
1 can stuffed green olives + juice
Saute 1/2 onion and 2 cloves garlic in oil.  Remove and discard.  Add vinegar,
garlic, onions, chilis, oregano and carrots.  Bring to boil; allow to cool.
Add prawns and boil.  Leave in refrigerator for 2 days.

FRIED SHRIMP DIP (Serves 4)
sugar
water
sweet peppers
salt
vinegar
pineapple juice
cornstarch
paprika
Blend above ingredients.

CRYSTAL CUKES (Serves 16)
4 lbs large cucumbers, sliced
(4 lbs makes 4 quarts)
1 cup sack salt
1 gallon water
1 level tbsp alum
1 tbsp powdered ginger
2 cups water
6 cups sugar
1 quart vinegar
1 tbsp cinnamon stick, broken
1 tbsp whole celery seed
1 tbsp whole all spice
1 tbsp whole cloves
Placed washed and sliced cucumbers in brine of sack salt and gallon of water.
Let stand in brine 8 days.  Drain & boil 30 minutes in alum and enough water
to cover cucumbers.  Drain again & boil 30 minutes in powdered ginger and
enough water to cover cucumbers.  Drain once more.  Make a mix of 2 cups
water, sugar & vinegar.  Put broken cinnamon stick, all spice, clove & celery
seed in cloth sack.  Place sack in vinegar.  Mix and bring to boil.  Drop in
cucumbers and boil until clear, transparent and tender.  Pack into hot quart
jars.  Fill jars to top with syrup and seal.

DILL PICKLES (Serves 16)
4 lbs small cucumbers
4 quarts water
1 quart vinegar
1 large cup plain salt
Let water, vinegar and salt come to a boil.  Set aside.  Put dill and 1 clove
garlic in bottom of jar.  Prick cucumbers with fork before putting into jar.
Put 1 tsp alum in each quart.  Fill jar with brine.  Seal tight and let stand
until clear before using.

UNCOOKED CUCUMBER RELISH (Serves 8)
6 large cucumbers
3 small onions, chopped fine
1 pint white vinegar
1 tbsp salt
1 tsp white pepper
Pare cucumbers and chop fine through food chopper.  Add salt.  Keep cucumbers
in a colander for 1 hour and add onions, pepper & vinegar.  Stir well.  Pack
in glass jars or bottles.  Seal tight and let stand a month before using.

REFRIED BEAN DIP (Serves 8)
1 can refried beans
3 dashes tabasco sauce
3 tbsp sour cream
1/2 tsp chili powder
2 tbsp onion, chopped
salt & pepper to taste
Combine above ingredients and eat with chips.

BEEF JERKY (Serves 8)
1 beef flank steak or london broil
black pepper, coarse
1/2 cup soy sauce
garlic powder
Cut 1/4" strips of beef.  Sprinkle with garlic powder & coarse black pepper.
Marinate in soy sauce for 24 hours.  Bake in preheated 150 degree oven 10 to
12 hours.  Do not exceed 150 degrees.

PEMICAN (Serves 8)
1 lb beef jerky
2 tbsp sugar
2 ozs dried fruit & herbs
5 ozs suet
Pound jerky into powder.  Add sugar, suet, dried fruit & herbs.  Form into
solid blocks and store in jars.

GUACAMOLE (Serves 8)
4 medium-sized avocados
1/2 cup green chiles, chopped
1/2 medium-sized tomato, chopped
2 tsp onion, finely chopped
2 tsp mayonnaise
1/2 tsp salt
1/4 tsp monosodium glutamate
1/4 tsp garlic salt
1/2 tsp white pepper
1/2 tsp worcestershire sauce
(above chiles are frozen or canned)
Peel & seed avocados.  Add all ingredients and mash until smooth (add small
amount of lemon juice to keep it from turning dark.).

SUGAR FRUIT TREE (Serves 0)
2 egg whites
1 tsp water
granulated sugar
7 apples
5 oranges
3 pears
1 bunch grapes
(grapes separated in small clusters)
In medium bowl, beat egg whites with water just until mixed.  Dip each piece
of fruit in egg white, shake off excess and sprinkle with granulated sugar
so fruit is lightly but thoroughly covered.  Place on wire rack and let stand
until coating is completely dry, several hours.  Arrange apples in center on
tray/cake stand.  Make smaller circles of oranges on top of apples and secure
with skewers or wooden picks.  Place pears on top of oranges.  Place clusters
of grapes in openings between pieces of fruit.

BARBECUE SALAD ASPIC (Serves 8)
1 pkg. lemon or orange jello
1-1/2 tbsp vinegar
dash of pepper
1 cup celery, chopped
1 cup hot water
1 cup Hunt's tomato sauce
1/2 tsp salt
1 cup shrimp
Dissolve jello in hot water.  Add tomato sauce and other ingredients.  Blend
together.  Pour into mold and chill until firm.

COLESLAW WITH BOILED DRESSING
1 head green (white) cabbage, shredded
salt and freshly ground pepper
tabasco sauce
1 tbsp dry mustard
4 tbsp (1/4 cup) sugar
1/4 cup cider vinegar
1 carrot, grated
1/2 cup chopped parsley

HOMEMADE MAYONNAISE
2 fresh egg yolks
1 tsp Dijon mustard
1/2 tsp iodized salt
1-3/4 tsp white vinegar
1/4 tsp and 1 tbsp bottled lemon juice
1/2 tsp powdered sugar
1 cup oil
Place two egg yolks in a medium-sized bowl and beat with an electric mixer
until the yolks are lemon-colored.  Beat in the mustard, salt, 1/4 tsp
vinegar, 1/4 tsp lemon juice, and the sugar.  Beat in, very slowly (1/2 tsp
at a time), 1/2 cup of the oil.  The mixture will begin to thicken.  Combine
1-1/2 tsp of vinegar and 1 tbsp lemon juice.  Add remaining 1/2 cup of oil
drop by drop, alternating with a few drops of the lemon-vinegar mixture.  If
the remaining oil is added slowly with constant beating, a good thick sauce
results.  The yield is about 1-1/3 cups of mayonnaise.

RITZ RELISH (Serves 8)
1/2 cup lettuce, chopped
1/2 cup green pepper, chopped
1/2 cup tomatoes, chopped
1-1/2 cups celery, chopped
1/2 cup sugar
1/2 cup vinegar
1/4 cup catsup
1/2 tbsp pepper
1 tsp worchestershire sauce
Mix above ingredients thoroughly.  Put in jar and store in refrigerator.  Will
keep for 2 or 3 days.

LETTUCE HAMBURGER RELISH (Serves 4)
3 to 4 cups chopped iceburg lettuce
1 cup mayonnaise
1 cup mustard
lots of salt & pepper
Mix ingredients together thoroughly.  Spread on top of hamburger (Will store
in covered bowl in refrigerator for 1-1/2 days).

SWEET HAMBURGER RELISH (Serves 4)
1-1/2 cups bottled chili sauce
1/2 cup sweet pickle relish
1 pinch ground black pepper
1 pinch cayenne red pepper
1 pinch salt
1 level tsp. cinnamon
Mix above ingredients together.  Put in covered jar & store in refrigerator
(Will keep for a number of weeks.).

SHRIMP HORS D'OEUVRES (Serves 6)
1 medium can shrimp, deveined
worchestershire sauce
Cut around lid but before you remove lid, pour out liquid and let cold running
water in can; squeeze lid down while pouring out water.  (Do this procedure
several times until shrimp is cleansed.)  Throw lid away.  Pour worchestershire
sauce over shrimp filled can.  Cover with saran wrap and allow
to set in refrigerator 4 hours to marinate.  Pour out worchestershire sauce,
skewer shrimp with cocktail toothpicks and serve on platter.

ARTICHOKES WITH MUSTARD SAUCE (Serves 4)
4 large artichokes
1 clove garlic
1/2 cup vinegar
1/4 cup oil
Mustard Sauce:
1/3 part butter
1/3 part mayonnaise
1/3 part mustard
1/2 tsp salt
1/4 tsp pepper
Cut 1/4 off top of 4 artichokes.  Fill large pot 3/4 full warm water.  Add
garlic, vinegar, oil & artichokes.  Cook on med.-high 45 mins.  Turn artichokes
upside down on paper towels until drained and cold.  When cold, pull out
center leaves, spoon out core.  Cut lemon in half, taking out lemon pulp.  Mix
together sauce ingredients and spoon into hollowed out lemon half.  Push lemon
half into top of hollowed out artichoke.  Tear off artichoke leaves, dip into
sauce and eat.

