Combine cream cheese, Cheddar cheese, corned beef, horseradish, mustard, Worcestershire sauce, lemon juice, and sweet pickle relish in a medium size bowl. Using an electric mixer, mix at a medium speed until mixture is smooth. Shape the mixture into a ball. Refrigerate until ready to eat.
Mix eggs, bread crumbs, 1/4 cup catsup, onion, pickle relish, mustard and horseradish.
Add ground beef and mix well.
Shape mixture into 9 x 4-inch loaf and place in 10 x 6 x 2-inch baking dish.
Bake at 350\u00b0 for 1 hour.
Spread with 1/4 cup catsup and bake for 15 more minutes.
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup.
Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Makes 32 servings.
br>Add minced dill pickles, sweet pickle relish and mayonnaise to chicken mixture
place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion
repared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste
Have all ingredients at room temperature.
Combine soft braunschweiger with 1/2 carton sour cream, pickle relish, onion soup mix and mayonnaise.
Form into 1 or 2 balls.
Combine softened cream cheese and the remaining sour cream.
Spread over braunschweiger ball.
Sprinkle with ground pecans and garnish with olives.
Chill until firm.
Serve with crackers.
Serves about 25.
dd salt, pepper, mayonnaise and sweet pickle relish.
Whip to creamy consistency
heese, Cheddar cheese, onion, pimiento, pickle relish, half of bacon, 1/4
ettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Let Swiss and Cheddar cheeses come to room temperature.
In a large mixer bowl, beat together softened cream cheese and sour cream until fluffy.
Beat in Swiss cheese, Cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, half of the pecans, salt and pepper.
Cover and chill until firm.
Shape into 1 large or 2 small balls; place on waxed paper.
black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until
cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1
In a large pot, combine all ingredients, except 1 teaspoon sweet pickle relish.
Cover and simmer for about 4 hours or until meat falls apart easily.
Skim off any excess fat.
Remove meat from liquid; shred and return to liquid and heat through.
Serve on hamburger rolls with sweet pickle relish for each sandwich.
Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until smooth.
Add shredded cheeses, onion, pickle relish, horseradish and seasonings; beat at low speed of electric mixer until well blended.
Cover; chill thoroughly.
Bring cheeses to room temperature.
In a large mixer bowl beat together cream cheese and sour cream until fluffy.
Beat in Swiss and Cheddar cheeses, half the bacon, onion, half of the pecans, pimento, pickle relish, salt and pepper until combined.
Cover and chill for several hours or until firm.
Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.