YELLOW CUCUMBER PICKLE

2 3/4 cups white vinegar
1 cup water
3 1/2 cups sugar
3 Tbsp. salt
4 1/2 tsp. celery seed
3/4 tsp. mustard seed
4 1/2 tsp. tumeric

Boil for 5 minutes.
Peel cucumbers and cut in strips and pack in jars. Pour hot vinegar solution over pickles. Seal and process 15 minutes in oven at 275. Put jars on cookies sheet put in cold oven count time when oven is at right temperature.


SWEET JAMAICAN RICE

2 cups rice -- hot, cooked
1 can (11 oz) mandarin oranges -- drained and chopped
1 can (8 oz) crushed pineapple -- drained
1/2 cup red bell pepper -- chopped
1/2 cup slivered almonds -- toasted
1/3 cup green onions -- sliced
1/4 cup flaked coconut -- toated
2 tablespoons hot mago chutney
1/4 teaspoon ground ginger

Combine all ingredients in a large skillet; cook over medium-high heat, stirring constantly, 5 minutes or until thoroughly heated.

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