#3293 - Pickled Peppers and Cabbage

(by Shirley McNevich)

1/2 of a green bell pepper (washed, seeded and diced)
2 1/2 cups shredded cabbage
1 rib of celery (diced)
3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. fresh ground black pepper

In a bowl add diced green bell peppers, shredded cabbage and diced celery--toss to mix. In a bowl add white sugar, vinegar, celery seed, salt and pepper--stir to mix. Taste--if too sour, add more white sugar and stir again. If too sweet, add more vinegar and stir again. Pour the vinegar mixture over cabbage mixture--toss to coat. If mixture seems to dry, make another batch of the vinegar mixture and add it to the cabbage mixture--toss to coat. Cover the bowl and refrigerate 3-4 hours. Optional: some people like sliced onions in this mixture.

#1943 - Sour Cream Vinegar Dip

(by Marylou [Rhone] Williams - friend)

1/2 cup Breakstone's sour cream
1 cup mayo
1 envelope Good Seasons Italian dressing
1/4 tsp. thyme
a dash of cayenne pepper
4 tsp. vinegar
8 tsp. canola oil

In a bowl add sour cream and mayo--stir. Add Italian dressing powder, thyme and cayenne pepper--stir. Add vinegar and canola oil--stir. Refrigerate until cold.

#559 - Poor Man's Lobster

(by Shirley McNevich)

1 large piece frozen haddock (cut into large pieces)
2 cups water
1 tsp. Old Bay seafood seasoning
1 TBSP vinegar
1 tsp. salt
1/2 tsp. pepper

In a large skillet add salt, pepper, Old Bay, water, vinegar--stir and bring to a boil. Add haddock and turn heat to low--add a lid and simmer for 15-20 minutes. Turn the pieces at least once while they are simmering. Serve right out of the skillet. Serve with melted butter.

#157 - Frozen Cabbage Slaw

(by Harriet Weaver - friend)

1 head of cabbage (medium sized)
1 heaping tsp. salt
2 cups white sugar
1 cup cider vinegar
1/2 cup water
1 tsp. celery seed
1 tsp. mustard seed
celery
carrots

Shred cabbage on shredder into a bowl. Add a heaping tsp. of salt. Let is sit for 1 hour. Drain off the juice that has accumulated. In a 2 qt. saucepan, combine white sugar, vinegar, and water. Bring to a boil, then let it boil for 1 minute. Let it cool. Pour the juice mixture onto the cabbage. Add celery seed and mustard seed. You can also add chopped celery and chopped carrots, as many as you wish. Stir with a spoon completely. Scoop into containers with lids and freeze it. When you want to eat it, take out a container and let it thaw in the refrigerator overnight.

#151 - Cucumber Salad

(by Shirley McNevich)

3 large cucumbers (peeled and sliced)
1 thinly sliced onion
1 tsp. salt
3 TBSP cider vinegar
3-4 TBSP white sugar
Enough water to cover cucumbers

Peel and slice cucumbers and place in a large bowl. Add sliced onion. Add salt. Stir so salt gets mixed in. Let it sit for 15 minutes. Pour off the juice that has accumulated. Add the sugar and vinegar. Pour enough cold water on to cover the cucumbers. Stir. (Optional--some people add 1 diced tomato and/or diced celery). Refrigerate.

#148 - Edison Celery Seed Salad Dressing

(by the Edison Hotel, Sunbury, PA)

1 cup white sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1/2 tsp. grated onion
1 cup canola oil
1/2 cup cider vinegar

Mix sugar, salt, dry mustard, celery seed, and grated onion by hand in a bowl. Add canola oil and cider vinegar and stir. Pour everything in a blender. Beat on low speed for 15 minutes. Keep refrigerated.

#139 - Freezer Pickles

(by Grandma Dora McNevich)

7 cups sliced cucumbers (unpeeled)
1 cup white vinegar
2 cups white sugar
1 cup chopped onions
1 chopped green pepper
1 TBSP celery seed
1 1/2 TBSP salt

Wash and slice cucumbers. Mix sugar and vinegar in large bowl, stirring until dissolved. Add cucumbers, onions, green pepper, celery seed, and salt. Stir with a spoon. Divide evenly into 3-4 pint sized plastic containers. Freeze. When ready to eat, thaw one container at a time and refrigerate.

#133 - Bread and Butter Pickles

(by Grace Pennypacker - friend)

8 cups thickly sliced unpeeled cucumbers (washed)
2 cups thickly sliced onions
4 tsp. salt
2 cups cider vinegar
3 cups white sugar
2 tsp. celery seed
2 tsp. mustard seed

Use a large stainless steel pot or a large glass bowl. Add cucumbers and sliced onions. Add 2 tsp. salt over the top and cover everything with cold water. Let stand for 1 hour in the saltwater. Drain off the water. In a saucepan, add the vinegar, sugar, celery seed, 2 tsp. salt and the mustard seed. Stir over medium heat and bring it to a boil. In a large cookpot (5-6 quarts), add the cucumbers and onions, and pour the heated vinegar mixture over the top. Cook for 20 minutes, stirring with a spoon. Put pint jars in the oven on the racks and set temp. to 200 degrees. Take the jar lids and rings and cover them with water in a saucepan--bring them to a boil. Put cucumbers/onions/juice in each jar until you run out of the mixture. Take a tableknife and insert it all around the sides and middle of the jars to get the air bubbles out. Put the ring and center piece on each jar and turn tightly. Put the jars on a surface that can safely stand heat. Let them cool and as they cool they will seal themselves. If the jars seal properly, they will last about 2 years. Once you open a jar, refrigerate it.

#100 - Broccoli Salad

(by Hannah Garman - friend)

1 cup Helman's light mayo
1/2 cup white sugar
2 tsp. cider vinegar
1 chopped small onion (optional)
12 slices fried and crumbled bacon
1 bunch of fresh broccoli

Fry and crumble bacon in small pieces. Wash and cut broccoli into bite-sized pieces. In a small bowl, combine mayo, sugar, vinegar and onion and mix with a spoon. Sprinkle bacon on top of the broccoli. Pour the mayo/sugar/vinegar/onion over the top of the broccoli/bacon and mix completely with a spoon. Cover and refrigerate overnight.

#99 - Three Bean Salad

(by Hannah Garman - friend)

1 - 14/16oz. can kidney beans
1 - 14.5oz. can yellow wax beans
1 - 14.5oz. can green string beans
1/2 cup chopped carrots
1/2 cup chopped onions (optional)
1/2 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sugar
1/3 cup canola oil
1/2 cup cider vinegar

Drain and throw away the juice from the cans of beans. Put the beans in a large bowl. Add carrots, onions, celery, and green pepper to the beans. In a small saucepan over medium heat, combine sugar, oil, and vinegar and bring it to a boil. Remove from heat and let it cool for 20 minutes. Pour this mixture over all other ingredients and mix well with a spoon by hand. Cover and refrigerate overnight.

#55 - Wet Chocolate Cake (no eggs)

(by Shirley McNevich)

3 cups flour
2 cups white sugar
6 TBSP Hershey's cocoa
2 tsp. baking soda
1 tsp. salt
2 TBSP cider vinegar
2 tsp. vanilla
2/3 cup canola oil
2 cups cold water

In a mixer, combine canola oil, sugar, vinnegar, vanilla, baking soda, salt, cocoa. Mix until smooth. Add cold water slowly. Add flour a little at a time. Mix until smooth. Pour in a greased and floured cake pan 9 x 13 x 2. Bake at 350 degrees for 35 minutes. Test with a toothpick for doneness.

Icing:

1/2 box Domino's Powdered Sugar (1 lb. size)
1 stick Parkay margerine
2 tsp imitation vanilla
1.5 TBSP milk
Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire.

For chocolate frosting, add 2 level TBSP Hershey's Cocoa.