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WHIPPED CREAM

           1 C. Milk                    1 C. Sugar
           1/4 C. Flour                 2 TSP. Vanilla
           1 C. Butter or Margarine

           Combine Flour and Milk. Cook and stir untio smooth
           and thickened. Remove from Heat and Cool. Cream Butter
           and sugar until light and fluffy. Add colled flour and
           milk mixture with Vanilla and beat briskly until light
           and fluffy and sugar has disappeared.
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PICKLING SOLUTION

          2 Tbsp. Peppercorns      2 Tbsp. Mustard Seeds
          12 Bay Leaves            2 Tbsp. Brown Sugar
          1 Qt. White Vinegar

   In a Large Sauce Pan, combine Peppercorns, Mustard Seeds,Bay Leaves,
   Brown Sugar and Vinegar. Bring to a boil, stirring until Sugar is
   disolved. Remove from Heat and allow mixture to Cool to Room Temperature.

                          REMAINING INGREDIENTS

          4 Large Yellow Onions Sliced Thin         2 Lemons, Sliced
          2 Tart Apples, Chopped

   Layer Fish, Onions Lemon and Apples in a glass crock (2 Qt. Capacity)
   Pouring a little Pickling Solution over  each Layer. Make sure layer is
   covered. Remove Air Bubbles from side of Crock. Cover and Refrigerate for
   Three or Four Days before serving.
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VINEGAR SOLUTION

          4 TO 5 C. White Vinegar

          In a Nonmetal Bowl, Pour Vinegar over Brined Fish Pieces.
          Cover and put in Regrigerater Over Night. Rinse thoroughly
          before continuing.
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DRIED BEEF DIP

             8 oz. pkg. cream cheese        1/2 C. pimiento
             1 C. Dried beef chopped        2 tbsp. horseradish
             1 Jar of mayonnaise

     Soften Cream cheese, Blend all ingredients together use only enough
     mayonnaise to make the Dip the consistency you like.
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DOWN HOME BARBECUE SAUCE

       1/3 C. worchestershire sauce     1 can condensed tomato soup
       1 small onion chopped            2 tbsp. brown sugar
       3 tbsp. vinegar                  1 tbsp. horseradish sauce

Combine all ingredients, Simmer for ten minutes. Store in refrigerator.
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CUCUMBER SOUR CREAM DIP

        1/3 C. sour cream               1/4 med. cucumber, sliced
        1 & 1/2 tbsp. vinegar           2 tsp. sugar
        1 onion sliced                  3/4 tsp. salt
        1/8 tsp. dry mustard            1/8 tsp. pepper

Blend in a blender until onions and cucumbers fine and the dip is smooth.
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CHILI & CHEESE DIP

         1 lb. brick chili         1 lb. velveeta cheese
         1 can tomato sauce

Melt chili in tomato sauce, cube cheese and add to chili mixture slowly
until cheese is melted. Serve in a chafing dish with tortilla chips.
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EASY BARBECUE SAUCE

             1 12 oz. can unsweetened pinapple juice
             1/2 c. green onions chopped
             1 & 1/2 TBSP. WORCHESTERSHIRE SAUCE
             1 c. catsup

Combine all ingredients with a mixer. It makes about 2.5 cups of sauce.
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HOT DIP

        1 can of mexican beans in chili gravy     3 banana peppers

Blend peppers and beans in a blender with just enough gravy to make the dip
smooth. If it is not hot enough add tabasco sauce to taste.
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WINE MARINADE

      1 1/2 C. cooking oil                1 tbsp. ground pepper
      1/4 C. soy sauce                    1 C. dry red wine
      2 tbsp. worcestershire sauce        2 tsp. parsly flakes
      2 tbsp. dry mustard                 1/3 C. fresh lemon juice
      2 tbsp. salt

Combine all ingredients in a quart jar. With lid on shake to mix. To use
pour marinade over meat let stand over night in regrigerator. Drain off
marinade and freeze for future use.
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