• 1 cup crushed strawberries (1 pint)
  
• 1 cup rhubarb (1 pound)
• 4 cups sugar
• 1 package sure jell
• 3/4 cup water

Crush strawberries thoroughly and put in large brown. Cut rhubarb in pieces and grind finely. Add 1 cup of rhubarb and add to strawberries mix well. Stir in sugar, let stand 10 min. stirring occasionally. Mix water and sure jell in small saucepan, bring to boil stirring constantly. Boil & stir for one minute. Add to fruit mixture, stir 3 minutes or until sugar is dissolved. Pour mixture into freezer tight containers 1/2 inches from top. With lids on, let stand for 24 hours then put in freezer. Will stay fresh for  6 to 8 months. Rhubarb can be omitted and another fruit substituted.

• 7 Large cucumbers
  
• 4 Large onions
• 1 sweet red pepper
• Salt to taste
• 2-1/2 cups white vinegar
• 2 cups hot water
• 1/2 cup flour
• 3-1/2 cups white sugar
• 2 tbsp. dry mustard
• 3/4 tsp. turmeric
• 1 tsp. ginger

Peel cucumbers and onions with red pepper and put through chopper, sprinkle with salt. Let stand over night, drain well in the morning in sieve 2 or 3 times & take out big seeds and set aside. Make Sauce: Mix flour, dry mustard, turmeric & ginger set aside. Boil vinegar, sugar, hot water till sugar is dissolved. Add flour mixture with a little cold water to make paste, add to vinegar solution and stir. When a bit thick, pour over cucumbers, onions & pepper. Heat all the way through but do not cook. Then put in any kink of jar and seal with wax or air tight lid.

300°  45-50 Minutes

• Butter size of yoke of egg
  
• less than 1/2 cup sugar
• 2 cups flour
• 4 tsp. baking powder
• dash salt
• 1 egg
• 1 cup milk
• 1/2 cup nuts

Cream butter, add sugar and mix well. Combine flour, baking powder and salt and set aside. Bear egg in 1 measuring cup and fill remaining with milk. Alternate flour mixture and milk, add nuts last. Put in greased loaf pan and let sit for 1 hour. Bake at 300˚ for 45 to 50 minutes.

• 2 bags of favorite cranberries
  
• 2 Granny Smith Apples
• 2 cups sugar

Slice apples very thin and put in big pot and just cover with water, bring to simmer and cook till soft. Mash apples and add cranberries with a little water and stir together. Bring apples and berries back up to simmer and cook for 10 to 15 minutes. While cooking, berries will start to pop, stir occasionally. After cooking time is complete, turn off stove and take a fork to the unpopped berries and push to side of pot to pop. When all berries are popped, add sugar, stir and cook for about 10 more minutes at low simmer. Turn off stove and cool.