Cook together on stovetop until celery is soft (about 15 minutes on high heat). Then mix together the following:

1/2 tsp. flour
1 - 1/2 tsp. vinegar
1/8 cup brown sugar
1/4 cup cream

Pour into hot celery mixture and stir until thick. Do not boil.

Mix chopped vegetables in large container with salt and let stand 2-3 hours. Drain and put in sterilized jars. Cook syrup.

SYRUP:
1 -1/2 qt. water
1/2 qt. vinegar
1/2 qt. sugar
1 tsp. turmeric
1 tsp. celery seed
3/4 tsp. garlic powder

Heat until boiling. Fill jars with syrup, leaving 1/4 inch. Then cold pack* for 10 minutes. Makes 12 pints.

*Cold Pack: Put jars of food in water (up to the neck) and boil for a required amount of time. Lids need to be put on tightly before putting in water.

LIQUID:
1 cup molasses
1/2 cup brown sugar
2 eggs
1 tsp. soda dissolved in 1 cup hot water
Combine molasses, brown sugar, eggs and soda water. Add reserved crumbs and mix well. Pour into 3 unbaked regular sized pie shells or 2 deep dish pie shells. Top with remaining crumbs. Bake at 350 degrees for 60 minutes.

Mix together and pour in regular sized unbaked pie shell.
Sprinkle with topping and bake at 425 degrees for 15 minutes.
Then turn oven down to 350 degrees and put pie on middle rack for 10 minutes.
Next, remove pie and cover edges with foil.
Bake 20 more minutes at 350 degrees.

TOPPING:
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter

Preheat grill to high.
Sprinkle chicken with salt and pepper.
WASH HANDS.
Combine maple syrup, barbecue sauce, mustard and liquid smoke.
Grill chicken, turning frequently and brushing with sauce, 12 to 15 minutes or until done (internal temp 170 degrees).

DAY 1:
Put pickles in a crock or glass bowl, adding enough water to cover them and then add salt. Let sit overnight, COVERED.
DAY 2:
Drain the salt water, but keep the cucumber slices in the bowl or crock. Add the rest of the listed ingredients, MINUS the salt.
Cover the crock and stir.

MAKES 3 GALLONS OF PICKLES. PICKLES WILL KEEP IN THE CROCK FOR SEVERAL MONTHS.

1 (12.3 ounce) package lite soft silken tofu
1 (8 ounce) package Neufchatel or 1/3 less-fat cream cheese, softened
1-1/2 cups confectioners’ sugar
1/2 cup soy or light sour cream
2 teaspoons vanilla extract
1 (8 ounce) container frozen, non-dairy light whipped topping, thawed
2 (10 to 12 ounce) prepared round angel food cakes, torn into 1-inch pieces.
1-1/2 quarts strawberries, sliced
3 Tablespoons granulated sugar

In food processor or blender, combine tofu, cream cheese and confectioners’ sugar; blend until smooth.
In medium bowl, combine tofu mixture, sour cream and extract. Fold in whipped toppings. Gently stir in cake
pieces. Combine berries and sugar.
In large serving bowl, layer half the berries and half the cake mixture. Repeat layers.
Chill 2-4 hours. Garnish as desired.

Salad Dressing:
1/3 cup soybean oil
3/4 cup white vinegar
1/2 cup sugar
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon celery seeds

Salad Ingredients:
1 (14-1/2 ounce) can cut green beans, drained
1 (14-1/2 ounce) can sliced carrots, drained
1 (14-1/2 ounce) can wax beans, drained
1 (15-1/2 ounce) can kidney beans, drained
1 (10 ounce) package frozen shelled edamame (shelled green soybeans), thawed
1 medium sweet onion, chopped
1 red bell pepper, chopped

Combine dressing ingredients; mix well.
In a large bowl, combine salad ingredients; pour dressing over vegetable mixture.
Cover and refrigerate for 4-6 hours before serving.

Preheat oven to 375 degrees.
In a large bowl, mix dry ingredients until well blended.
Add wet ingredients, adding the raspberries last. Stir until moistened.
DO NOT OVERMIX.
Spoon into 18 greased muffin cups.
Bake at 375 degrees for 20 minutes or until muffins test done.
BLUEBERRIES CAN ALSO BE USED FOR THIS SAME RECIPE.

In a skillet, fry bacon until crisp.
Remove bacon from the skillet to a paper towel lined plate, BUT reserve the grease in the skillet.
Brown the flour and salt in hot bacon grease over medium heat.
Have the sugar, vinegar and water stirred together and ready to pour into the flour when nice and brown.
BE CAREFUL SO IT DOESN’T BUBBLE OVER.
Keep stirring the mixture. Cook a minute or so until it thickens.
When the dressing is cooled off you may want to add a bit of cream or milk if it is too thick.
Pour over lettuce leaves that have been torn into bite-sized pieces.
Add bacon, eggs and onions. Then toss lettuce.