Ingredients:

• 12 red potatoes
• 2 big dill pickles
• 8 tbsp. oil (Crisco)
• 4 tbsp. white vinegar
• 1/2 to 3/4 cup dill pickle juice
• 1 big onion
• 2 tbsp. mayonaise
• salt to taste
• very good dash garlic powder
• very good dash celery salt
• 4 strips good lean bacon
• very good dash dill weed
• black pepper to taste

Preparation:

Boil potatoes one day ahead with the peel on. Let cool and peel the next day. Slice ( not to thick, not too thin ) intoa bowl. Chop onion and pickles and make dressing. Pour dressing over potatoes, mix and let soak for 2 hours. Fry bacon ( slowly ) until golden brown in pan without fat. Pour bacon with grease over potatoe salad, mix and let soak for 2 hours. Before serving, mix well again carefully.

Ingredients may be changed, depenting on your taste.

Ingredients:

• 2 cans whole kernel corn (drained)
• 3 sweet pickles (chopped)
• 1 bell pepper (chopped)
• 1 sm. jar diced pimentos
• 1 med. onion
• 1/2 cup celery (chopped)
• 1/2 cup mayonaise

Preparation:

Mix all ingredients, cill and serve.

Ingredients:

• 1 lb. thin spaghetti (cooked & drained)
• 3 tomatoes (chopped)
• 1 onion (chopped)
• 1 green pepper (chopped)
• 3 cucumbers (chopped)

Preparation:

Mix  all Ingredients together and set overnight in the refrierator. If desired add small salad shrimps. Pour zesty low-calorie Italian dressing.