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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
CUCUMBER SALAD

7 cups thinly sliced cucumbers
2 cups sugar
1 cup vinegar
1 tablespoon celery seed
1 tablespoon salt
1 cup sliced onions
1 bell pepper sliced into strips

Mix all ingredients and let stand for 3 hours or more in the refrigerator. Keeps well for several days in the refrigerator.





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