Cucumbers and Sour Cream
¾ cup sour cream
2 Tbsp. onion, chopped
2 Tbsp. cider vinegar
½ tsp dill seed
4 medium cucumbers, peeled and diced fine
½ tsp. salt
Pepper to taste
Mix all ingredients together, except cucumbers.
Fold in cucumbers last.
Broccoli Salad
1 head of broccoli, chopped
1/8 cup vinegar
1/8 cup Wesson oil
½ medium onion, chopped
1 Tbsp. sugar.
Cook broccoli in a small amount of water.
Drain and add onion, sugar and chill.
Just before serving, pour vinegar and oil over the broccoli.
Pickled Carrots
3 – 16 ounce cans whole baby carrots or 3 bags fresh baby carrots, cooked until tender.
½ cup white vinegar
3 Tbsp. sugar
2 tsp. whole cloves
1 ½ tsp. salt
½ tsp. dry mustard
Drain carrots, reserving one cup liquid.
In a medium bowl, combine carrots, the liquid, vinegar and remaining ingre- dients.
Cover and refrigerate overnight.
Stir occasionally.
Drain before serving.
Makes about eight servings.
Joyce Varner shares these recipes:
Corned Beef Hash
5 or 6 potatoes
¼ cup margarine
1 – 12 ounce can corned beef
Salt and pepper to taste
Melt butter in frying pan, add potatoes and corned beef and fry until potatoes are tender.
Peanut Butter Pie
1 cup peanut butter
8 ounce pkg. cream cheese
16 ounce carton of cool whip
8 inch Graham cracker crust
Blend first three ingredients until fluffy.
Pour into Graham Cracker crust
Chill one hour before serving.
