Cucumber Salad

3 large cucumber, thinly sliced

1 large green bell pepper, thinly sliced

1 cup thinly sliced onions

1 tablespoon celery seeeds

1 tablespoon salt

1/2 cup cider vinegar

3/4 cup sugar

Combine cucumbers, bell pepper, onions, celery seeds and salt in large bowl

Cover with plastic wrap and let stand 1 hour at room temperature.

Drain cucumber mixture in a colander, shaking off the excess liquid.  Return mixture to bowl.

Add vinegar and sugar; toss gently.  Cover with plastic wrap and refrigerate 6 hours to overnight.  The salad may be stored in the refrigerator up to three weeks.

Serves 12.

Cheesy Baked Onions

1 med onion                             

1 tablespoon butter

1 tablespoon flour

1/4 teaspoon salt

1/2 cup milk

1/3 cup shredded cheddar

Slice onion separate into rings, place in 1 quart greased baking dish.  In small saucepan over  low heat, melt butter.  Stir in flour and salt until smooth.  Gradually add milk.  Bring to boil over medium heat cook and stir 2 minutes.  Remove from  heat, stir in cheese until melted.  Pour over onions.  Bake uncovered 350 degrees 45-50 minutes or until onions are tender and cheese is browned.

Michigan Carrot Cake

1 cup flour                                                      2 eggs

1 cup sugar                                                    1/2 cup oil

1/4 tsp salt                                                    

2 cups of grated raw carrots

1 tsp soda                                                         

1/4 cup of chopped pecans

1 tsp cinnamon                                         

Sift together flour, sugar, soda, salt and cinnamon.  In large mixing bowl, beat eggs until frothy; slowly beat in oil.  Gradualy add flour mixture, beating until smooth.  Mix in carrots and nuts.  Pour into greased and floured 7x11 in. pan.  Bake at 350 degrees for 25-30 minutes or until done.  Cool completely before frosting.