Ingredients:

• 1 can petit pois (sm. green) peas
• 1 can French style green beans
• 1 1/2 c. diced celery
• 1 green pepper, diced
• 1 sm. jar chopped pimento, or 1 red pepper
• 1 sm. onion, diced
• 1 c. sugar
• 1/2 c. vegetable oil
• 1 tbsp. salt
• 3/4 c. vinegar

Procedure

Drain juices from beans, peas and pimento. Mix all ingredients in mixing bowl with cover. (Plastic is best.) Let marinate in covered bowl in refrigerator at least 12 hours. Serves 4.

Ingredients:

• 8 oz. cream cheese
• 1/2 stick butter, not margarine
• 1/2 tsp. Beau Monde seasoning
• 1 lg. garlic clove, minced
• 1/4 tsp. fine herbs or pinch each of thyme, oregano, rosemary, marjoram, basil, dill & sage
• 1 tsp. dried or fresh parsley
• 1 tsp. water
• 1 tsp. wine vinegar
• 1/4 tsp. Worcestershire sauce

Procedure

Beat cream cheese and butter until fluffy; add remaining ingredients. Chill in a container, letting it mellow 12 hours. Freezes well. Serves 8-10.

Ingredients:

• 8 slices bacon, halved
• 1 (5 oz.) can smoked oysters, drained & chopped
• 1/2 c. herb-seasoned bread stuffing mix
• 1/4 c. water

Procedure

Partially cook the bacon. Combine the oysters, herb stuffing mix and water. Shape into balls using 1 tablespoon of mixture. Wrap a half slice of bacon around each and secure with a toothpick. Place balls on a rack in a shallow baking pan and bake in a preheated 350 degree oven for 25-30 minutes. Yield: 16 balls.

Ingredients:

• 1 c. stone-ground rye flour
• 1 c. stone-ground corn meal
• 1 c. stone-ground graham flour (whole wheat)
• 1/2 tsp. baking soda
• 4 tsp. baking powder
• 1 tsp. salt
• 3/4 c. molasses
• 1 3/4 c. milk
• 1 c. raisins (optional)

Procedure

Grease well 2 (1 pound) coffee cans. Place a rack of trivet in bottom of large kettle. Fill kettle with water and bring to boil. In large bowl combine dry ingredients. Combine molasses and milk; add to dry ingredients. Stir in raisins, if desired. Fill coffee cans about 2/3 full; cover with foil secured with rubber band.

Place cans on trivet in kettle. (Water should come about 1/2 way up sides of cans.) Put lid on kettle; keep water at simmer and steam bread 3 hours. Remove from kettle; remove foil covers and place cans in 300 degree oven for 10 minutes to "dry". Yield: 2 loaves.