ZUCCHINI BREAD

2 1/4 Cups Flour
2 Teaspoons Cinnamon

1/8 Teaspoon Ground Cloves
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Cup Oil
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
3 Eggs
2 Teaspoons Vanilla
1/2 Cup Sour Cream
3 Cups Zucchini, grated
1 Cup Walnuts, Toasted

Preheat oven to 350. Spray and flour two loaf pans. Set aside. Combine flour, salt and baking powder, cinn. and cloves. Set aside. Beat eggs, oil, vanilla and sugars for around 1 minute. Add the sour cream.  Add nuts. Beat to combine. Next add the zucchini. Add the dry ings. Pour into loaf pans and bake for around 40 minutes or until a knife comes out clean. Let the cakes rest 10 minutes before removing from the pan as they wil come out in pieces.

SISTER SEARGENT'S PICKLED CORN

1 Doz. Yellow Corn(boiled and cut off cob)
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt

Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn.  Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal.  Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.

SISTER SERGENT'S COLE SLAW

1Head of Cabbage
Carrots
Mayo
Sugar
Salt
Pepper
Sweet Pickle Juice

Chop the cabbage and grate the carrots. In another bowl mix the  kraft mayo and sugar salt and pepper. Then pour in some sweet pickle juice and mix.  Add the cabbage and carrots. Let chill and serve.

DIFFERENT WAYS TO EAT CUCUMBERS

Wedges Dipped In A Spicy Thai Sauce
Onions And Sliced Cucumbers In Ranch Dressing
Tomatoes And Cucumbers In Sour Cream
Sliced With Onion And Drizzled With Olive Oil And Vinegar
Salted And Drizzled With Balsamic Vinegar
Shredded And Mixed With Vanilla Yogurt
Cover With Cider Vinegar, A Little Oil, Diced Onions, Garlic, Salt and Pepper.
Sliced And Mixed With Mayonnaise And Milk
Sliced With Italian Dressing
Peeled, Sliced And Topped With Lime, Salt And Lemon Juice
Sliced Wih Fresh Tomato, Sunflower Seeds And Ranch Dressing
Sprinkled With Lemon, Salt And Chili Powder
Marinated In Vinegar, Salt, Pepper, Garlic And Chili Powder
Sliced Very Thin And Add A Dash Of Salt And Let Sit One Hour Then Add Some Green Onions and Balsamic Vinegar.
Cucumbers Are Also Good Sliced Thin And Put On Your Sub. Sandwiches

CHERRY LIMEAIDE

1 Cup Sprite
1/4 Cup Cherry Juice
2 to 2 Lime Wedges


Pour sprite into a glass over ice. Add the cherry juice. Add 2 or 3 lime wedges, squeezing slightly before dropping each one in. This will make one glass.

CUCUMBERS AND RED PEPPER SALAD

3 Medium cucumbers, peeled and thinly sliced
2 Teaspoons Kosher Salt
1/2 Cup Rice Vinegar, seasoned or regular
1/2 Cup Water
3 Tablespoons Sugar
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Minced Red Onion

In a strainer place the cucumber slices and put in a bowl to drain. Salt the cucumbers and toss well. Let sit in ref. for 1 hour. Prepare the marinade.
Combine the vinegar, water and sugar and the red pepper in a small saucepan and bring to a boil. Cook until it is reduced to around 1/3 cup. Cook for around 10 minutes. Remove from the heat and add the onion. Let this cool to room temp. Take the cucumbers out of the ref. They should be drained. Draining them pulls the mositure out of them so they will be crisp. Mix the marinade with the cucumbers. Put in ref. until ready to serve. Best if let sit a few hours in the ref. for the flavors to combine.

CANDY BAR COOKIES

1 Box Club Crackers
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Blue Bonnet Marg. (1 stick)
2/3 Cup Peanut Butter
1 Pack Milk Choc. Chips

In a 9 x 13 pan place 24 of the club crackers. In a kettle place the graham crackers and brown sugar and white sugar and the milk and marg. Bring to a boil for 5 minutes. It will turn to like a caramel mixture and then pull away from the side of the pan. Pour this mixture over the crackers. It is very hot so do not get burned. Press another layer of the crackers over it. Put in the ref. and chill for 30 minutes. In the microwave put the peanut butter and choc. chips and micowave for 2 minutes until melted. Put this over the cracker layer. Put in the ref. until firm. Cut into squares.