Put into a large kettle 2 T of vinegar. Heat over high heat. Add 3 pins of strawberries; heat for 2 minutes.  Add 3 pints sugar and red food coloring (if desired). Bring to a boil and cook for 10 minutes. Remove from stove.

Skim and let stand for 24 hours before putting away in sterilized jars.

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1 quart mayonnaise
1 quart buttermilk
2 tsp parsley flakes
2 tsp powdered onion
2 tsp powdered garlic
2 tsp MSG or Accent (optional)
3/4 tsp pepper
2 1/2 tsp salt (optional)

Mix well and store in fridge.

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2 cans Mexican corn
green onion
green pepper
1 cup mayonnaise
Fritos

“This is so good. She used the frozen Mexacali corn and added onion and pepper, then the mayo. Right before serving, stir in a bunch of Fritos.” 

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Fry 1 1/2 lb. of extra lean hamburger with onion. Drain grease and add 2 cans (16 oz size) tomato sauce with seasoning mix.  As this mixture simmers for about 45 minutes, begin to prepare your salad.

Shred heat of lettuce into small pieces. To that add small pieces of chopped celery and green pepper. Toss in a 4 1/2 oz jar of sliced mushrooms and 1 small can of chopped ripe olives. Next, crush 1 package of taco chips with a rolling pin, then add to the salad. Toss well.

Place salad on individual plates and spoon a heaping size of the hot hamburger mixture over the salad. Sprinkle with grated American cheese.

Truly a delightful meal, as you will know by the compliments you will receive. 

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2 eggs
pinch salt
1 T butter
1 cup cooked rice
1 tsp soy sauce
1/4 cup green onion (chopped)
1 tsp chicken broth
dash pepper
1/2 tsp sesame oil
1/4 cup frozen peas

Beat eggs with salt. heat butter in wok over medium heat. Pour in beaten eggs. Cook as one piece (omelet style) until done. Remove cooked eggs from wok and set aside.

Heat 2 T oil in wok. Add rice, stir-fry for about 2 minutes.  Add green onions and continue to stir fry rice for about 3 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in pepper and sesame oil.

Take eggs and cut into thin strips about an inch long. Add egg strips and peas to rice. Heat and serve.

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3 quarts water
1 quart vinegar
1 cup salt (regular)

Bring to a boil. Soak cucumbers 4 hours or overnight in cold water.  Wash and rinse, place in sterilized jars, along with dill.  Garlic buds may be added. Pour hot syrup over cucumbers.  Takes at least 3 months to ripen.

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11 bushel of ripe tomatoes
11 cups sugar
9 cups vinegar
6 cups pumpkin
1 1/2 tsp pepper
1 1/2 tsp allspice
1 tsp cloves
3 tsp cinnamon
1 1/2 cups salt

Wash and cut up tomatoes. Cook until tender so they can be run through the colander. Add half of the vinegar, all of sugar and cook one hour. (Stir now and then so it won’t stick to the bottom.)  Add rest of vinegar and pumpkin, cook until thick, then add the rest of the ingredients.  Cook 5 minutes longer.

Seal in sterilized jars.

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12 medium cucumbers
4 green peppers
3 red peppers
4 onions

Grind ingredients and boil 15 minutes in 2 quarts of water.  Drain and add:

3 T salt
5 tsp mustard seed
4 tsp turmeric
5 cups sugar
1/2 tsp cloves
1 quart vinegar

Boil 2-3 minutes. Seal in sterilized jars.

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4 quarts cut-off corn
1 quart of water
1 cup sugar
3 T salt

Boil 10 minutes. cook in shallow pan, then package and freeze.

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