6 raw eggs in top of double boiler, beat well
6 tbsp. sugar
6 tbsp. vinegar
Pinch of salt

Cook until thick, stirring occasionally (thick like custard).

1/2 stick butter
16 oz. cream cheese
1 med. onion, diced
6 oz. sweet pickle cubes
4 oz. olives, sliced

Keep refrigerated. Serve with snack crackers.