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By all accounts, &ldquo;Aunt Frances&rdquo; Holman was the kind of person you&rsquo;d be happy to have for a friend.
				Maybe you would have gone duckpin bowling with her &mdash; that&rsquo;s something she enjoyed into her 80s.
				Maybe you would have stopped by to admire the flowers, trees and shrubs she planted in her garden.
				You probably would have rejoiced with her whenever one of her scratch-off lottery cards turned out to be a winner.
				And, certainly you would have invited her to your potluck supper, especially if you suspected she would contribute her famous sweet-and-sour relish.
				&ldquo;Whenever my family gets invited somewhere, that&rsquo;s what we bring,&rdquo; Times Leader page designer Lyndsay Bartos said. &ldquo;Everybody loves it.&rdquo;
				Regular readers of Times Leader Test Kitchen stories will recognize Lyndsay as one of our regular newsroom taste testers; she recently became a contributor when she brought in a big bowl of the relish, which her mother made following Aunt Frances&rsquo; recipe.
				Aunt Frances helped raise Lyndsay&rsquo;s mom, Pamela Bartos of Scranton, and eventually became Lyndsay&rsquo;s godmother. Aunt Frances has passed away, but her memory lives on in a tangy dish that Lyndsay brought to the newsroom, where the rest of the Times Leader taste testers gave it a hearty thumbs up.
				&ldquo;It&rsquo;s really good,&rdquo; said obit clerk Maria DiBuo, adding &ldquo;I never had anything like this.&rdquo;
				&ldquo;We have another good cook here now,&rdquo; columnist Bill O&rsquo;Boyle said approvingly.
				&ldquo;I wasn&rsquo;t expecting the vinegar,&rdquo; said editor Roger DuPuis, who might have only heard about the &ldquo;sweet&rdquo; part and not the &ldquo;sour&rdquo; part of the dish. &ldquo;It&rsquo;s very good.&rdquo;
				&ldquo;It would be good for a picnic,&rdquo; reporter Patrick Kernan said.
				In a handwritten note of memories, Lyndsay&rsquo;s mom, Pamela, reminisced about Aunt Frances&rsquo; relish being a special treat at Easter, which also was a time Aunt Frances would put together a cold Easter brunch of ham, kielbasi, horseradish and other dishes, all lovingly prepared and following her Polish/Russian traditions.
				&ldquo;My most memorable thoughts of Aunt Frances are of her countless hours of devotion to the church,&rdquo; Pamela wrote. &ldquo;She was very active in visiting nursing homes and Meals on Wheels. She attended Mass almost daily.&rdquo;
				&ldquo;She filled my life with love, respect and dignity. That is why when I had my only daughter, Lyndsay Frances, I also asked her to be Lyndsay&rsquo;s godmother.&rdquo;
				&ldquo;I must close now because this causes much sorrow and much joy,&rdquo; Pamela finished her letter. &ldquo;You would have loved to have met her.&rdquo;
				If you would like to try Aunt Frances&rsquo; Sweet and Sour Relish, here is the recipe:
				Aunt Frances&rsquo; Sweet and Sour Relish
				1 can French style green beans
				1 can white corn
				1 can small peas
				1 green pepper, chopped small
				1 onion, chopped small
				1 large jar pimento, chopped small
				1 cup sugar
				1/2 cup vegetable oil
				3/4 cup vinegar or apple cider vinegar
				1 tablespoon water
				1 teaspoon salt
				1 teaspoon pepper
				Drain and mix green beans, white corn and small peas. Add chopped pepper, onion and pimento. Into another bowl mix sugar, vegetable oil, vinegar, water, salt and pepper. Combine the two mixtures and refrigerate overnight. Stir thoroughly before serving.

Sweet-and-sour relish proves popular at potlucks