Mom's Cucumber Pickles

First recipee

  • Slice 4 Med. Cucumbers (peeled or unpeeled)
  • 3 onions (sliced thin and separated)
  • Mix: 1 C. Mayo
  • 1/4 Cup Sugar
  • 4 tsp. Vinegar
  • 1 tsp. Dill Weed


Second recipe

  • 1 Gallon cucumbers - sliced thin
  • 4 -6 medium onions - sliced thin


  • 5 cups sugar
  • 3 Cups Vinegar
  • 1/4 Cup plain salt
  • 1 tsp. Celery seed
  • 1 tsp. Mustard seed
  • 1 tsp. turmeric
  • 1 tsp. Dry Mustard
  • 1 tsp. Alum


Pour Mixture over cucumbers and onions. Cover and chill for at least 1 hour before serving or overnight.

Second recipe
Pour over cucumbers and refrigerate.  Can add additional cucumbers and onions to the mixture as you eat the pickles.

Crockpot Green Beans


  • 2 pounds fresh green beans, rinsed and trimmed
  • 1 large onion, chopped
  • Ham Bone
  • 1 1/2 pounds red potatoes, whole
  • 1 tablespoon bacon grease
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon seasoning salt
  • 1 tablespoon chicken bouillon granules (or Chicken Broth, just enough to cover the beans)
  • ground black pepper to taste


  1. Halve beans if they are large, place in a slow cooker with water or chicken broth to barely cover, and add bacon grease, onion and ham bone. Cover, and cook on High until simmering. Reduce heat to Low, and cook for 2 to 3 hours, or until beans are crisp but not done.
  2. Add potatoes, and cook for another 45 minutes. While potatoes are cooking, remove ham hocks from slow cooker, and remove meat from bones. Chop or shred meat, and return to slow cooker. Season with garlic powder, onion powder, seasoning salt, bouillon, and pepper. Cook until potatoes are done, then adjust seasoning to taste.
  3. To serve, use a slotted spoon to put beans, potatoes, and ham into a serving dish with a little broth.

Marinated Salad

Marinated Salad


You will need:


An air tight plastic container

Good Seasons Italian Dressing packet mix

1/2 tsp dry dill

1/2 tsp garlic powder

Sliced fresh vegetables of your choice 


For a half quart of vegetables use one packet of mix, a full quart of vegetables use two packets, etc.  I use apple cider vinegar for this recipe, instead of white vinegar which is too strong for this.  I also use canola oil for this, not olive oil because olive oil tends to congeal when it’s refrigerated.


Mix the dressing according to instructions on the box, doubling it if you’re using two packets.  Add the dried dill and garlic powder with the packet mix.  Mix packet contents and herbs with the vinegar first.  Then add oil and emulsify (whisk until the oil does not separate from the vinegar - takes about two minutes).


Cut up your fresh vegetables, place them in the container and pour the marinade over them.  Seal the container and turn it to coat the vegetables thoroughly and refrigerate.  I turn the container every hour or so to ensure even coating.


As you eat the vegetables from the container you can add more to the marinade and continue to use the same marinade for about a week.  Enjoy!


Summer Vegetables with Spaghetti Squash

  • 3 tablespoons olive oil, divided
  • 1 medium zucchini, cut into 3/4-inch pieces
  • 1 medium yellow summer squash, cut into 3/4-inch pieces
  • 1 medium onion, chopped
  • 1 medium eggplant, peeled and cut into 3/4-inch pieces
  • 2 cups sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
  • 1 package (14-1/2 ounces) uncooked multigrain spaghetti or prepared Spaghetti Squash
  • 1/2 cup shredded Parmesan cheese

In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.  

In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper; stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions or microwave fresh squash to soften. Drain; add to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil. 


Source:  Taste of Home