Butter 8 slices of bread and make sandwiches with the grated mature cheese and sliced
Wash and slice enough hot peppers to fill 9 or 10 pint jars. Fill jars with peppers and mix sugar, vinegar and bread and butter pickle mix. Bring mixture to a boil and pour in jars over peppers. Seal. Process in canner for 10 to 15 minutes with boiling water.
Save bread and butter pickle juice until you have 1 pint.
Pour over your roast and bake it until done.
Homemade pickle juice is better.
ave for one hour and then drain and rinse thoroughly.
Put
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.
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
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.
ogether sour cream, mustard, mayo, and honey until smooth. Refrigerate until
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.
he bread rolls evenly and butter each slice, with the remaining butter, line the
he boiling water.
Butter the bread slices and cut them diagonally.
Preheat the oven to 325\u00b0F. Grease a foil-lined 11 x 7 inch baking dish.
Spread bread with butter. Cut each slice into quarters (triangles). Cut each quarter in half to make 8 triangles in total. Arrange bread, overlapping slightly, in prepared pan. Whisk eggs, milk and sugar in a medium bowl. Pour over the bread. Sprinkle with chocolate. Let stand for 10 mins.
Bake for 20 mins or until just set in the center. Cool completely in the pan (bread pudding will firm slightly).
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.
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.
Soak pickles in cold water in refrigerator over night.
Wipe dry.
Slice pickles and put back in jar.
Combine sugar, vinegar, cloves, and celery seed in a saucepan.
Bring to a boil and simmer 15 minutes.
Pour hot syrup over pickles.
Replace top.
Turn upside down for 12 hours.
aking dish.
Cut the bread into large cubes. Cover the
Whip the cream with the sugar.
Remove crusts from bread.
Butter the bread slices on one side only.
Lay several slices of bread in a large bowl, butter side up.
Spread some of the jam over the buttered bread.
Spread some of the whipped cream over the jam.
Repeat layering with remaining ingredients. The last layer of bread should be butter side down.
Cover with plastic wrap and chill for at least 2 hours.
Serve with additional sweetened whipped cream.
Combine dried fruits, peel, brandy and orange juice in medium bowl.
Crumble cornbread in bottom of pan. Pour pinto beans on top of bread. Cut up celery, onions and peppers. Spread over top of beans.
Mix mayonnaise and pickle juice well and pour over top. No baking required.
Best when made the day before serving.