and honey until smooth. Refrigerate until ready to use).
FOR PICKLES
Crumble tarragon between your fingers into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Remove from heat and transfer to a bowl to cool.
Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, salt, and tarragon mixture together in a bowl. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.
ombine buttermilk, cayenne, black pepper and Kosher salt.
Place a
Cut cucumbers into 1/8-inch thick slices. Thinly slice green pepper (remove seeds) and onion. Mix all together with salt and celery seed. Let stand for 1 hour. Drain. Combine sugar and vinegar and stir. Pour over vegetables and mix well. Cover and refrigerate. Pickles are ready to eat in about a day. Store, uncovered, in refrigerator. This makes about 5 cups of very good tasting bread and butter pickles.
Halve eggs lengthwise. Carefully remove yolks to a small bowl and mash with a fork; add mayonnaise, pickles, honey mustard, and black pepper. Blend the mixture until smooth.
Scoop yolk mixture into egg halves; garnish with paprika. Keep refrigerated until ready to serve.
Bake an 8 or 9-inch skillet of cornbread.
When cool, crumble up and reserve 1 cup for the top.
Brown sausage and drain well. Pour boiling water over sausage and drain again.
Chop bread and butter pickles, onion, tomatoes and pepper.
Combine crumbled cornbread, chopped vegetables and sausage.
Toss well.
Add mayonnaise and pickle juice.
Mix well.
Garnish with 1 cup cornbread and chopped peppers.
Store in refrigerator.
ith onions, peppers, and salt.
Cover and let sit 12 hours
Small
cucumbers
are best for bread and butter pickles. To prepare
them,
first
wash,
then
slice very thin without peeling and soak with onions for 2 hours in cold water in which salt
has been dissolved.
Drain well.
Heat remaining ingredients until they boil.
Add cucumbers and onions and cook until transparent.
Seal in hot sterilized jars.
Cut potatoes into chunks and boil until tender.
Drain water off potatoes.
Chop onion, bread and butter pickles and drained tomatoes into potatoes.
Add salt and black pepper to taste.
Add Miracle Whip to consistency desired.
Do not mash or beat potatoes.
br>Arrange Swiss cheese slices and bread and butter pickles over pork in a single
Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced
Heat 1 T butter in skillet over medium heat.
Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
Place 1 slice, buttered side down, in skillet.
Place 1 or 2 slices of the cheese on top of this bread slice.
Place pickle slice or slices on top of cheese.
Place onion slices on top of pickles.
Put other slice of bread, butter side up, on top.
Fry in pan until both slices are golden brown, about 5-7 minutes.
ith some of the butter.
Slice the bread and butter it.
Place
br>Remove crusts from bread and butter each slice. Cut bread slices in half
Mix pickles, onions, green and red peppers and salt well. Cover with ice.
Set, covered with ice, for 3 hours.
Make sure there is plenty of ice water to cover.
In large cooking pans, mix vinegar, sugar, turmeric and mustard seed.
Bring to a boil and add pickles.
Do not rinse, just drain off water from pickles. Bring to a simmer.
Do not boil pickles.
Put in sterilized jars.
Spread mayonnaise and mustard on bread. Trim cheese slices to fit bread and place on one slice. Lay pickles over cheese and top with second slice of bread.
This is a little easier to eat if cut in half, since the pickle slices tend to want to escape.
Wash and dice pickles bite-size.
Add onions, peppers and garlic.
Add salt and cover with cracked ice.
Mix thoroughly. Let stand 3 hours; drain.
Mix remaining ingredients and pour over pickle mixture.
Heat just to a boil.
Put in jars and seal. You can use zucchini instead of pickles.
Drain and wash pickles. Slice crosswise. Pack in jar with garlic buds (cut in half) and put them between layers.
Preheat oven to 350\u00b0F.
Lightly butter an ovenproof dish. Butter the bread slices and cut into small pieces.
Lay the buttered bread in several layers in the prepared dish.
In a large bowl, whisk together the evaporated milk and the fresh milk, mixed spice, sugar and eggs. Pour this mixture over the bread and butter. Sprinkle over the raisins and let stand for 30 minutes.
Grate a little nutmeg over the top and bake for 30-40 minutes until the custard is just set and golden. Serve sprinkled with confectioner's sugar.
ave for one hour and then drain and rinse thoroughly.
Put