Mexican Dip

1 can refried beans
1 (8 oz.) container of sour cream
1 container of avocado dip
1 package taco seasoning (sprinkle over avacodo dip)
1 small can chopped ripe olives
2 small tomatoes chopped
11/2 cup grated cheese

Layer ingredients.  Refrigerate; serve with tostados or Doritos.

7 Day Pickles

1 gal. jar sour or dill pickles
1 (4lb.) bag sugar
7 to 10 garlic cloves, sliced
1 small bottle tobasco sauce

Drain pickles, discard juice and slice pickles (slice to preference, I like about 1/2 inch slices).  Using the jar, you will layer ingredients; pickles (cover bottom of Jar), garlic (sprinkle preferred amount over pickles), sugar (cover pickles and garlic).  Sugar (cover pickles and garlic).  Tobasco sauce ( sprinkle over sugar, your preference as to how hot you want your pickles)  Continue jayering until you have used all the pickles and sugar.  Seal Tight with lid.  Turn pickles each day for 7 days.

French Rasin Pie

Yield:  one 8 inch pie

3 eggs, beated
1/2 cup butter or margarie, melted
3/4 cup dugar
1 teaspoon vinegar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground alspice
Dash of salt
1/2 cup chopped black walnuts
1/2 cup rasins
1 unbaked 8-inch pastry shell
Whipped Cream

Combine first 10 ingredients, mix well, and pour into pastry shell.  Bake at 300 degrees for 50 minutes  Serve warm or chilled with whipped cream.

Candied Cranberries

Yield: 12 servings

3 I12-ounce) packages (about 9 cups) fresh cranberries
3 cups sugar
1/2 cup brandy

Arrange cranberies evenly in a single layer in 2 lightly greased jellyroll pans; pour sugar evenly over cranberries in each pan.  Cover tightly with aluminum foil; bake at 350 degrees for 1 hour.  Spoon cranberries into a large serving bowl, add brandy, and mix well.  Cool completely.  Serve at room temperature, or refrigerate up to 1 week, and serve chilled.

Fresh Mushroom Soup

 Yield: 9 cups

11/2 Cups chopped green onions with tops
1/2 cup butter or margarine, melted
1 pound fresh mushrooms, sliced
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon white pepper
3 cups chicken broth
3 cups milk

Saute onion in butter in a Dutch oven 3 to 4 minutes or until tender.  Add mushrooms, and saute 2 minutes.  Stir in flour and white pepper; cook over medium heat, stirring constantly, 2 minutes.  Gradually add chicken broth and milk, stirring until smooth; bring mixture just to a boil over low heat, stirring constantly.