Frozen Zucchini
Grate unpeeled zucchini and pat dry on layers of paper towels. Place 2 cups zucchini in freezer containers. Seal and freeze. Use in any recipe calling for grated zucchini.

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Frozen Cukes
2 qts. sliced cucumbers
4 onions
3 tbsp. salt
Combine and let stand 3 hours. Drain. Add the following syrup which has been heated. 1/2 c. vinegar
1/3 c. water
2 c. sugar (I substitute Equal)
Refrigerate for 24 hours. Put in small containers and freeze. Creighton

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Strawberry Jello Surprise
2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
6 oz. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
Combine pretzels butter and 3 tablespoons sugar. Press in bottom of a 9 x13 pan bake at 400 degrees for 8 to 10 minutes. Beat well the cream cheese and 1 cup sugar add Cool Whip and spread on cooled crust. Add Jello to boiling water and stir to dissolve when partially set add strawberries (sliced if necessary). Pour over cheese layer and refrigerate until serving time.

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Candied Pick-a-dillies
1 qt. dill slices
1/2 c. cider vinegar
2 c. sugar
2 tbsp. pickling spices
Drain pickles. Combine vinegar and sugar. Tie spices in cheese cloth. Add pickles. Let stand at room temperature. Shake once in a while until sugar dissolves about 4 hours. Refrigerate. These are real crisp and good. for Deloris Boyer

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Rosemary Jello
4 c. cranberry juice
12 long sprigs of rosemary
1 (3 inch) long cinnamon stick
7 c. sugar
6 whole cloves
6 oz. liquid pectin
1 rosemary sprig for each jar
Melted paraffin
Pour rosemary and cranberry juice into a large pot. Bring to a boil and simmer 15 minutes. Add sugar and let it dissolved add cinnamon stick and cloves. Bring to a boil remove rosemary add pectin. Bring back to a rolling boil for one minute. Remove from heat skim off foam and ladle into sterilized jars (put a sprig of rosemary into each jar before adding the jelly). Leave 1/2 inch head space in each jar. Seal with melted paraffin.

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Frozen Cucumbers
7 c. thinly sliced cucumbers
1 green pepper thinly sliced
3 onions thinly sliced
2 c. sugar
1 c. vinegar
1 tsp. salt
1/2 tsp. celery seed
Pour liquid over ingredients. Will keep in refrigerator for 2 weeks.

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Hot Stuff
Peppers any kind of the very hot
variety red or green
1/4 tsp. salt
1/4 tsp. pepper (ground black table
type)
1 tbsp. mustard seed
1 tbsp. ground cayenne pepper
1 tbsp. onion diced sm.
2 tbsp. cloves garlic diced
White vinegar
In blender about 3/4 full place the peppers salt black pepper mustard seed cayenne pepper onion and garlic. Cover these ingredients with vinegar. Blend until all ingredients are chopped very fine. Place in stew pot and simmer over medium heat until most of the juice is cooked out. Stir occasionally. Brookeland TX

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Frozen Corn
5 qts. cut off raw corn
1/2 c. water
4 tbsp. sugar
Cut off corn and fill ice cream bucket 3/4 full. Add 1/2 cup water and 4 tablespoons sugar. Mix through the bucket. Microwave on high for 12-14 minutes but stir every 3-4 minutes. Cool then freeze in zip lock or tie freezer bags. To serve heat in microwave.

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Sloppy Joes
2 lb. ground beef
1 c. each chopped onion green
pepper celery
1 can condensed tomato soup
1 tbsp. Worcestershire sauce
1 c. shredded cheddar cheese
1/4 c. pickle relish
Brown ground beef in large skillet. (Drain off fat.) Add onion pepper and celery stirring occasionally until soft. Blend in soup pickle relish and Worcestershire. Simmer 15 minutes stirring occasionally. Stir in shredded cheese. Spoon into warmed or toasted split buns.

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Apricot Dessert
1/2 c. butter
1 c. confectioners sugar
2 eggs beaten
6 1/2 c. vanilla wafers crumbed
2 c. heavy cream
2 (1 lb. 13 oz.) cans halved apricots
1 c. chopped pecans
Melt butter in top of double boiler. Add sugar and eggs blend. Cook over boiling water stirring constantly until mixture thickens about 4 minutes. Gently pack 3/4 of crumbs in 15 x10 jelly roll pan. Spread cooked filling over crumbs. Spread half of whipped cream over filling. Arrange apricot halves on top of whipped cream. Spread nuts over apricots. Spread on remaining whipped cream and top with remaining wafer crumbs. Chill at least 24 hours. 16 to 20 servings.

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