ou make these.
Cut dill pickles lengthwise into fourths or
Soften cream cheese with a small amount of mayonnaise.
(There was no measurement given in the book. I used 1/4 c of mayo, but you may use more or less depending on your taste.) Add onion juice to cream cheese/mayonnaise.
Mix well.
Spread a layer of this mixture on each slice of bread.
Put a dill pickle spear on each slice of bread.
Roll up jelly roll fashion.
Wrap each roll tightly in wax paper and refrigerate overnight.
Slice each roll in 5 slices.
Warm cream cheese in the microwave.
Add garlic salt to taste. Spread on medium to thin sliced deli ham.
Roll dill pickle up in it.
Cool in fridge for 10 minutes.
Slice in 1/2-inch sections.
Mix together with electric mixer the ingredients, with exception of beef, until smooth and spreadable.
Separate beef slices and spread a little cheese mixture between 2 slices. Spread a thin layer of cheese mix on top piece of beef and put a dill spear on one end and roll up beef around pickle.
Cut each one into 3 pieces.
Dry off pickle.
Spread cream cheese on meat.
Place pickle on meat and roll up.
Slice to desired thickness.
Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.
Mix enough mayonnaise with the tub of cream cheese to make it a good spreading consistency.
Add onion to taste.
Cut the crusts off the bread and roll each slice flat.
Spread cream cheese mixture on bread slices.
Dry the pickles and place one on each bread slice and roll up.
Roll each up in
a piece of waxed paper and refrigerate for 2 hours.
Slice each roll into pieces and serve.
Spread cheese on ham.
Roll up on pickle.
Chill about 1 hour. Slice.
Drain pickles; spread each slice of ham with cream cheese. Put a pickle at narrow end of ham slice and roll up, jelly roll style.
Slice 1/4 to 1/2-inch thick.
Chill and serve.
Blot dry the ham and pickle.
Spread the cream cheese on the ham slice.
Place the pickle on the ham slice and roll up.
Slice into rounds.
Rinse dry beans; add water and boil 2 minutes.
Cover; let stand 1 hour.
Pound round steak to flatten.
Sprinkle both sides with salt and pepper.
Cut each slice of beef in two; chop bacon and onion.
Sprinkle on beef along with one slice of dill pickle. Roll up tightly and tie with string.
Brown in butter.
Heat limas to boiling; add 1 teaspoon salt and pour over browned meat rolls. Cover closely; simmer 1 1/2 hour, adding a little water as needed.
Scramble eggs in butter til done.
Top one slice of bread with cooked egg and cover egg with sliced dill pickle.
Salt and pepper to taste.
Top with other slice of bread.
You could toast your bread or add mayonaise to bread before sandwiching.
cook and stir onion and dill pickle until onion is translucent and
Pour ice into a cocktail shaker; pour dill pickle juice and vodka over the ice. Cover the shaker and shake vigorously for about 20 seconds; strain into martini glasses. Garnish each cocktail with a dill pickle spear.
mixed ground meat mixture lightly with onion, bread crumbs, dill pickle juice, egg, salt and pepper until well blended.
Shape into a loaf in a shallow baking pan.
Combine dill pickle, catsup, water, sugar and Worcestershire sauce; pour over loaf.
Bake in oven at 350 basting a couple of times with sauce in pan, 40 minutes.
Continue baking without basting 35 minutes or until glazed.
inutes. Set aside.
Slice dill pickle into paper thin slices.
Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
Put all ingredients in mixing bowl.
Beat with mixer until well mixed.
If too thick, add a little more dill pickle juice.
Combine cream cheese and dill pickle juice.
Mix until smooth. Add remaining ingredients.
Blend thoroughly.
(If creamier dip is desired, add 1 to 2 tablespoons milk.) Chill before serving. Garnish with parsley flakes.
Stir ham, mayonnaise, dill pickle, Dijon mustard, and hot pepper sauce together in a bowl.