Cucumber salad

7 cups unpeeled pickling cucumbers sliced thin
1 cup sliced red onion
1 cup sliced green pepper
1 cup sliced red sweet pepper
1 T salt
about 2 cups of sugar (depending on how sweet you'd like it)
1 cup white vinegar
1 tsp celery seed
1 tsp mustard seed

Mix cucumbers, onions, peppers and salt and set aside.  Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil.  Remove from heat and let cool for 1 hour.  Pour mixture over cucumbers and put in jars and store in refrigerator.  Will keep for up to 2 months...but it won't last that long, trust me!

Yummiest Chicken soup!

Shredded chicken (1-2lbs)  *my preferred method is ALWAYS frozen chicken breast tenderloins baked in a cooking bag...dump them in frozen, add 1/2 cup water, stick in a dish and bake for 1 and 1/2 hours on 300
*empty one LARGE can of chicken stock...you will also add the water from your bag that you cooked ur chicken in, into crockpot
**Add 1 tsp salt, 1tsp garlic salt, 1 tsp onion salt, 1 onion cubed, 1 tsp celery salt.
*Add 3 chicken bullion cubes to the chicken stock (this allows you to add some water if you decide you need more juice in your soup
*Add 6-8 diced red potatoes (I leave the peel on)
*5-6 sliced carrots
*1 large can of green beans
*Add chicken to your soup and allow to cook in the crock pot to help infuse flavors and soften vegetables.
-finally cook one package of noodles of your choice.  I like the yolk free egg noodles. Stir up your soup and enjoy!  Serve with home made parker house rolls to really wow your crowd! (I better make sure that recipe is posted!)