Chicken Salad

4 Chicken Breasts
4 Eggs (or one egg per chicken breast)
Chopped Sweet Pickles (to taste), reserve juice
Blue Plate Mayo (to taste)

Boil chicken & eggs with salt & pepper until cooked through and tender.  Chop/shred chicken.  Chop eggs into chicken.  Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened.  Serve on bread for sandwich or on crackers.

Marinated Salad

1 can whole kernel corn
1 can french cut green beans
1 can English peas
1 jar pimentos
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped

Mix all ingredients in large bowl.

Dressing:
Heat to boiling:
1 cup sugar
1 tsp salt
1 TBSP pepper
3/4 cup vinegar
1/2 cup oil
1 TBSP water

Combine dressing with vegetables.  Cover and refrigerate.  Best if it is served after at least 4 hours in fridge.