posie4U-- here it is You will need some kind of crock (glass or glazed pottery)-- I bought a couple at Walmart year before last - they are clear glass (2 gallons each) with glass lids, sort of like the glass jars they used to have candy in at old timey general stores. Don't know if they still have them. Anyway this is the recipe. Lay crock on its side and pack cucumbers in as tightly as possible. (This recipe is not exact. I have tweaked it some with regard to quantities though, and it still works out fine.) These are the quantities I used for one - 2 gallon crock. Day 1 - Dissolve 2 cups of salt in 1 gallon of boiling water. Pour over cucumbers and let stand 24 hours. Day 2 - Dissolve 1 to 1 1/2 jars of powdered alum (the recipe is old and says a box of alum-- don't think it comes that way anymore - 1 used 1 and 1/2 containers - which were 1.9 ozs. each for the 2 gallon crock of pickles. Day 3 - Drain cukes. Pour fresh boiling water over cucumbers and let stand 24 hours. Day 4 - Drain. Boil together 1 gal. vinegar and about 1 oz. of pickling spice ( put spices in cheescloth or old clean handkerchief and tie up)-- put in pot with vinegar. After you pour the vinegar over the pickles, put the bag of spices in the top of the crock with the cucumbers. let stand for 9 DAYS. After 9 days - Drain cucumbers and slice crosswise. Put a layer of cucumbers and a layer of sugar in large plastic bowls or some type of non-reactive container. Use plenty of sugar so you have enough syrup to cover the cucumbers when you pack them in jars. (I think about 5-7+ lbs. for the 2 gallon crock.) Let the sugar melt and then fill clean jars. (qts. or pints) No need to process. These keep very well for a couple of years in a dark dry place. The amount of pickles you have depends on the size and quantity of cucumbers. But like I said I'm doing a 2 gallon crock and I expect to have probably about 5-7 qts. of pickles. For potato salad, chicken salad, etc. these are the absolute best. Make sure to chill before using. Please excuse the approximate quantities. This is a very old recipe, but I've never had a bad pickle. I will be glad to answer any questions.

Chicken with Creamy Mushrooms Start to Finish: 30 minutes Ingredients  1 pound sliced fresh mushrooms, such as button or shiitake  3 tablespoons butter  6 Italian-marinated skinless, boneless chicken breast halves  3 tablespoons rice vinegar or white wine vinegar  1-1/2 cups whipping cream  3 tablespoons capers, drained  1/4 teaspoon freshly ground black pepper Directions 1. In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet. 2. Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm. 3. Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce. Makes 6 servings

I roll fresh Asparagus in this Garlic Butter and put it on my Charcoal Grill in a screen basket. OMG! Learned this from Pappadeux's Restaurant. Garlic Butter 1/2 cup butter 1/3 cup olive oil 2-4 cloves garlic 1 teaspoon dried basil 1 teaspoon dried oregano Directions 1In a small bowl melt butter in microwave. 2Using a garlic press, or food processor, mince and pulp garlic. 3You can use more or less garlic according to taste. 4Combine melted butter, basil, oregano, and garlic. 5Whisk in 1/3 cup olive oil. Don't overcook Asparagus. Sometimes I add a little chicken broth. Gayle

Apple-Cinnamon Bread Dough 3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour 2/3 cup (2 ounces) apple nuggets or chopped dried apples 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but very helpful) 1 1/4 teaspoons salt 1 tablespoon instant yeast 3 tablespoons (1 1/2 ounces) butter or margarine 2 tablespoons (5/8 ounce) Baker's Special Dry Milk or nonfat dry milk 1 cup (8 ounces) water Filling 3/4 cup (4 ounces) Baker's Cinnamon Filling* 3 tablespoons (1 1/2 ounces) water *Or substitute your favorite cinnamon-sugar filling for the Baker's Cinnamon Filling and water. In a mini food processor or blender, combine 1/2 cup of the flour and all of the apple nuggets. Process till apples are coarsely chopped. Combine the apple-flour mixture with the remaining dough ingredients, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 1 hour, or till it's crowned a scant 1 inch above the pan's rim. Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. Yield: 1 loaf. This is from the King Arthur Flour web site....I have this rising right now on the cabinet. It does make a soft, sticky dough. I can't wait to taste this. My hubby loves to take peanut butter and honey sandwiches to work...tomorrow's sandwiches will be made with this bread. Deb Bookmark/share this recipe Reviews