5 to 6 Cups of water

1/4 Cup salt

 1/2 Teaspoons pickling spices

1 Teaspoon dill

1 Teaspoon garlic salt

12 Small cucumbers, peel washed

3/4 Cup white vinegar

2 Teaspoons sugar

1 Gallon jar, very clean

Mix all ingredients except cucumbers and pour in the gallon jug.  Add the cucumbers.  Leave at room temperature for two to three days then refrigerate.

2 Pounds summer squash

1 Cup cubed Velveeta type cheese

1 Cup buttered bread crumbs

1 Cup sour cream

1/4 Cup butter

Salt and pepper to taste

Cut the ends of the squash then slice unpeeled into a pot of salted water.  Cook until tender.  Drain and mash with the butter.  Mix in sour cream, cheese and salt and pepper.  Put into a buttered casserole dish and top with the bread crumbs.  Bake at 350 degrees for 25 minutes.

2 Cups sugar

2 Cups flour

1 Teaspoon salt

1 Teaspoon baking soda

2 Teaspoons cinnamon

1 1/2 Teaspoons oil

4 Eggs

3 Cups carrots, grated

1 Cup chopped walnuts, optional

Mix sugar, flour, salt, baking soda, cinnamon and cooking oil together.  Add the eggs one at a time mixing after each.  Add carrots and nuts and mix well.  Pour into greased and floured cake pans and bake at 350 degrees for 1 hour or until a toothpick comes out clean

1 Envelope unflavored gelatin

1/4 Cup cold water

2 Cups fruit cocktail with syrup

1/2 Cup mayonnaise

1 Cup heave cream, whipped

Maraschinos cherries

Dissolve gelatin in water.  Add to the fruit cocktail and mix in mayonnaise.  Fold in whipped cream and cherries.  Pour into a mold or bowl and let set in the refrigerator.

Calling all Cooks!  We would love to share your favorite recipes.  Please submit to sharonbouchrd52@gmail.com or call Sharon Bouchard at 515-2519,.