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.

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