Boil chicken until cooked and tender.
Cut up chicken in small pieces in a medium size bowl.
Add onion, celery, bell pepper, and sweet pickles, stirring frequently to mix.
Add pickle juice, sandwich relish and Dukes mayonnaise.
Add salt and pepper to taste.
Spread mayonnaise on each slice of bread. (Be sure not to put too much mayonnaise.)
Put slices together and eat.
hin slices. Make chipotle mayonnaise (see recipe below).
Heat grill pan
hicken with the Roasted Garlic mayonnaise, celery and green onions.
Fried Oysters:.
Combine cornmeal, flour, paprika, thyme, salt and pepper in a dish. Toss oysters in cornmeal mixture.
Heat enough oil to film base of skillet on high heat. When oil is very hot, add oysters, but do not crowd pan. Saute for about 1 to 2 minutes or until coating is browned. Remove immediately to serving dish. Add more oil as needed to fry remainder. Serve with Chipotle Mayonnaise (recipe follows).
Chipotle Mayonnaise:.
Combine mayonnaise, chipotle peppers and adobe sauce. Season with salt and stir in coriander.
risp tortilla with the chile mayonnaise. Distribute the warm scallops over
ith lettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
Prepare Basil Mayonnaise.
Cover and set aside.
Combine ingredients.
Pour into a greased 1 1/2 to 2-quart baking dish (8 x 12-inch).
Bake at 350\u00b0 for 35 to 40 minutes.
at Mayonnaise or Salad dressing may be used in this recipe if
t cools.
Add to mayonnaise and stir well to combine
Slice cheeses and melt to soft (not liquid) stage.
Add pimentos.
Mix well.
Add mayonnaise, salt, pepper and vinegar to taste.
Makes approximately 2 quarts for sandwich spread.
For dip, make thinner with more mayonnaise and vinegar.
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
Put cheese in food processor with regular chopping blade and process until fine pieces.
Add pimentos and juice, salt, pepper and seasoned salt.
Add about 1 cup mayonnaise and mix well. Mixture should not be soupy or stiff.
Add more mayonnaise, if needed, to get desired consistency.
It should move from one side of container to the other when tilted.
Take out of refrigerator a few minutes before serving to soften.
Thaw frozen chopped spinach and squeeze dry.
Stir soup mix, sour cream and mayonnaise until blended.
Stir in spinach, water chestnuts (chopped) and chopped green onions.
Cover and chill 2 hours.
Stir before serving.
Makes 4 cups.
Add mayonnaise according to your own taste and mix well.
Layer in glass bowl in order listed.
Refrigerate.
Will keep several days.
Sometimes I substitute Ranch salad dressing for the mayonnaise.
Boil chicken until done.
Remove from bone and chop up.
Add mayonnaise, salt and pepper.
Mix well, then add eggs and walnuts. Chill.
Grate cheese and put aside. Mash pimentos with fork into very small pieces. Drain juice. Mix cheese and pimentos, then add mayonnaise and sugar. Salt and pepper to taste.
Cook broccoli and drain.
Then mix cheese, eggs, cream of mushroom soup and mayonnaise together.
Then mix all the ingredients with the cooked broccoli at 300\u00b0 for 1 hour.