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.
*A homemade relish such as a cucumber relish or garden relish is best.
br>Use these crumbs on recipes that call for bread crumbs
Dice or tear chicken into small pieces.
Toss with celery, relish, almonds, sugar, egg (if desired) and use enough salad dressing to make good sandwich consistency.
Serve on whole wheat or favorite bread.
br>Meanwhile, for the cherry relish, heat the oil in a
nches.
For Relish: Combine all tomato mango relish ingredients in a
our fish fillets.
Tomato Relish -- As the fish cooks, make
In small bowl, mix mayonnaise and vinegar.
Set aside.
In large bowl, add potatoes, eggs, onion, green pepper, pickle relish, celery, celery seed, salt and pepper.
Toss.
Pour mayonnaise mixture over tossed potato mixture and mix well.
peel, chop, and boil potatoes (the pieces should be a cubic centimeter).
hard boils the eggs.
in a large bowl combine mustard, mayo, and relish.
add the potatoes and mix with a wooden spoon.
cut up the eggs or crumble them.
add the eggs to the large bowl and you should have potato salad
let the mixture stand in the fridge for a few hours or until cold.
enjoy!
In medium mixing bowl combine first three ingredients.
Stir in the lemon juice and pepper.
Combine the mayo, pickle relish and prepared mustard.
Add this sauce to chicken and gently stir in the eggs.
Cover and chill until ready to serve.
auce. Mix well. Add sweet relish (to suit your taste). Mix
Mash pimento in oil from can.
Mash softened cheese.
Mix well together.
Add sugar to sweeten to taste.
Add enough mayonnaise to make spreading consistency.
May add pickle relish, if desired.
Mix cucumbers, onions, celery and salt.
Cover with water; let stand overnight, then drain.
Chop all vegetables in blender. Cook for 20 minutes, until relish consistency.
Stir regularly. Add remaining ingredients; stir well.
Makes 8 jars of 16 ounces each.
For Dressing: Whisk mayo, ketchup, egg, relish and seasonings.
To assemble salad: Cut lettuce into 4 wedges, taking out any hard pieces. Place each on a plate and top with dressing, bacon and tomato.
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!
ant them falling apart.
Relish -- As the beets cook, make
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
r longer.
ORANGE RELISH:.
Add all relish ingredients to bowl
et aside.
Make relish by combining all relish ingredients and set
For the pepper relish, combine all ingredients in a