Frozen cucumbers

By Kay Bedlan of Lewellen, Neb.

2 qts. cucumbers, peeled and sliced

1 lg. onion, sliced

2 Tbsp. salt

Layer cucumbers and onions in bowl, sprinkle salt over all. Refrigerate for 24 hours. Drain, but do not wash.

3 c. white sugar

1 c. white vinegar

Heat vinegar and sugar to dissolve the sugar. Pour over pickles in containers with tight lids. Freeze.

Crescent-wrapped drumsticks

By Lori Hart of Morrill, Neb.

8 chicken drumsticks

1/2 c. butter

1/2 c. barbecue sauce

1 tube refrigerated crescent rolls

1 egg, beaten

Parmesan cheese

Italian seasoning

sesame seeds

Remove skin from drumsticks. In skillet melt butter and stir in barbecue sauce then add drumsticks. Bring to a soft boil; reduce heat. Cover and simmer for 30 min. turning often. Remove and cool slightly. Separate crescent dough into triangles. Place triangles in a lightly greased pan. Brush dough with egg. Sprinkle with parmesan cheese and Italian seasoning. Place drumstick (meaty side down) at tip of triangle (bony part of leg toward long side of triangle). Wrap drumsticks in dough. Place seam side down. Brush with egg mixture. Sprinkle with more parmesan cheese and sesame seeds. Bake at 375˚ for 11-13 minutes or until golden brown. Makes 4 servings.

Rich butter cake

By LaMetta Hampton of Lexington, Neb.

3 c. flour

1/2 tsp. salt

2 tsp. vanilla

1 c. butter or oleo, softened

4 eggs, beaten

1 Tbsp. baking powder

1 c. milk

2 c. sugar

Beat eggs, sugar and butter together until light and fluffy. Mix dry ingredients together then add to egg mixture alternately with milk and vanilla. Preheat oven to 350˚. Grease and flour a 9x13x2” cake pan. Add batter and bake for 40-45 min. Frost with penuche frosting.