Boil potatoes and eggs until cooked; peel and chop. Add onions, pickles, pickle juice, vinegar and pimentos. Mix half-and-half salad dressing and oil, add enough to the salad to finish.
Boil potatoes. Slice, and add onion. Fry bacon, remove from pan, pour off fat, and return 1/4 cup of fat to skillet. Stir flour into fat. Add sugar, butter, salt, pepper, vinegar, and water. Bring to boil, then remove from heat. Add sour cream. Add potato, onion, and 1/2 the bacon. Garnish with rest of bacon and parsley.
Mix all ingredients and chill.
Mix all ingredients and chill a few hours.
Make jello using only 1 1/2 cups liquid, including juice from fruit cocktail. Let cream cheese soften at room temperature. Beat a little of the heavy cream into the cream cheese; mix in fruit from fruit cocktail. Whip remaining cream. When jello begins to set, fold in whipped cream and cream cheese mixture. Chill until set.
Beat eggs until light. Add other ingredients and mix well. Fry in small cakes.
Fry bacon until crisp; drain. Fry rice and onions in bacon grease until brown. Add remaining ingredients to pan and cook covered until tender. Add water as necessary if pan goes dry.
Boil unpeeled potatoes until just tender. Peel potatoes, cut in quarters and place in baking dish. Cover with remaining ingredients. Bake at 350 degrees until liquid forms thick syrup. Baste frequently.
Remove stems from okra and cut in 1/4 inch slices. Put okra in pan with water to cover, bring to a boil, but do not cook. Remove okra from water and drain. Dip okra slices in egg and roll in cornmeal and salt. Fry until golden brown; drain.
Pare eggplant and cut into 1/4 inch slices. Place eggplant slices in bowl, salt, and add water to cover. Soak for 15 minutes. Mix cracker crumbs, flour, salt and pepper. Beat eggs slightly and add cream. Dip eggplant slices in egg mixture, then in cracker crumb mixture. Fry until golden brown and drain.