Aunt Glady'S Party Eggs - cooking recipe

Ingredients

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

Preparation

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.
Let stand until cucumbers are cured (1 week or 10 days).
Rinse cucumbers with cold water, after removing from brine; punch blossom end with nail.
(This keeps them from shriveling and is very important.)
Then cover with vinegar and 3/4 ounce of alum.
Let stand 10 days.
Remove from vinegar and add sweet vinegar, 1 1/2 to 2 gallons.
Add the following mixture to dissolve good.
Bring to a boil.
Add 1 cup of this mixture to each jar or until all is used.
If this is not enough to finish filling the jars, add cold vinegar.