From Aunt Gloria, By Annie Trunk Show

Sweet and Sour Dressing

1 c. Miracle Whip

1 c. Sugar

¾ c. Vegetable Oil

3 tsp. Vinegar

1 tsp. Celery Seed

1 tsp. Onion Salt

1 tsp. Mustard

Just Beat well

Frozen Cheesecake

Crust:

2 pkg Graham Crackers Crushed

6 tbsp. Brown Sugar

1 c. Melted Butter

Filling:

2 8oz Cream Cheese

1 c. white sugar

1 tbsp. Vanilla

4 Eggs

2, 8 oz Cool Whip

Freeze and top with your choice of toppings



 

Candied Cucumbers

Makes approximately (15) 8oz jars

  • Wash about 20 large "cukes"

  • Peel and scrape out seeds. Cut into sticks. This amount should make about 1 gal.

  • Cover with a mixture of 1 cup pickling lime - 1 gal. cold water. Place in plastic container or drain

  • Wash off and soak in clear ice water for 3 hours.

  • Drain.

  • Make a mixture of 1/2 cup vinegar, 2 tsp. alum, 1/2 oz. red food coloring plus enough water to cover pickles.

  • Simmer 2 hours (do not boil) - use a stainless pan.

  • Drain.

  • Make a mixture of 2 cups vinegar, 1 cup water, 6 cups sugar, 2 tsp salt, 11 oz package cinnamon drops (red hots) 4 sticks cinnamon.

  • Bring to boil, stir often.

  • Pour over drained pickles.

  • Cover and put in fridge 24 hours.

  • Drain off juice.

  • Reheat juice and put back on pickles.

  • Do for 2 days. Put in jars, reheat juice, pour over pickles and seal.

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