Aunt Glady'S Party Eggs

• 8 boiled eggs
• 1 pkg. frozen spinach, cooked and drained
• 1/2 tsp. grated onions
• 1 tsp. Lea & Perrins sauce
• 1 dash Tabasco
• 2 tsp. lemon juice
• 2 Tbsp. melted butter
• salt and pepper to taste
• 1 can condensed cream of mushroom soup
• 1 small (8 oz.) jar Cheez Whiz
• buttered bread crumbs
• Parmesan cheese

1. Fill 5 gallon keg or stone jar to within 3 inches of top with small cucumbers, then fill with brine, by mixing 2 pounds of salt with 2 3/4 gallons water.
2. Let stand until cucumbers are cured (1 week or 10 days).
3. Rinse cucumbers with cold water, after removing from brine; punch blossom end with nail.
4. (This keeps them from shriveling and is very important.)
5. Then cover with vinegar and 3/4 ounce of alum.
6. Let stand 10 days.
7. Remove from vinegar and add sweet vinegar, 1 1/2 to 2 gallons.
8. Add the following mixture to dissolve good.
9. Bring to a boil.
10. Add 1 cup of this mixture to each jar or until all is used.
11. If this is not enough to finish filling the jars, add cold vinegar.

eggs, frozen spinach, onions, perrins sauce, tabasco, lemon juice, butter, salt, condensed cream, buttered bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294936 (may not work)