Mix eggs, bread crumbs, 1/4 cup catsup, onion, pickle relish, mustard and horseradish.
Add ground beef and mix well.
Shape mixture into 9 x 4-inch loaf and place in 10 x 6 x 2-inch baking dish.
Bake at 350\u00b0 for 1 hour.
Spread with 1/4 cup catsup and bake for 15 more minutes.
ressing, sour cream, cider vinegar, sweet pickle relish, mustard, garlic powder, seasoned salt
Mix together chopped kraut, onion and sweet pickle relish. Makes 2 jars (16 ounce size).
Will keep good in fridge.
Very good.
In a medium saucepan, mix together the corn, green bell peppers, onion, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup. Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Place the mayonnaise and chipotle peppers into a food processor, and process until well blended. Add a little bit more of the sauce if desired, I like to add about 1/2 teaspoon. Transfer to a serving bowl, and stir in the green onion and sweet pickle relish. Chill until serving.
In a medium saucepan, mix together the corn, green bell pepper, onions, sweet pickle relish, celery seed, salt, dry mustard, vinegar and corn syrup.
Bring to a boil, reduce heat and simmer 5 minutes.
Transfer the mixture to sterile jars and refrigerate until serving.
Makes 32 servings.
br>Lower heat and simmer for about 20 minutes or until
place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion
nd lightly cook on low for 18 minutes. The water should
repared yellow mustard, 2 tablespoons sweet pickle relish, salt and pepper to taste
In a large pot, combine all ingredients, except 1 teaspoon sweet pickle relish.
Cover and simmer for about 4 hours or until meat falls apart easily.
Skim off any excess fat.
Remove meat from liquid; shred and return to liquid and heat through.
Serve on hamburger rolls with sweet pickle relish for each sandwich.
black olives, green olives, dill pickle relish, sweet pickle relish, and paprika with potatoes until
Beat the cream cheese and Cheddar cheese together with an electric mixer in a large bowl until light and fluffy. Beat in the salad dressing, garlic salt, sugar, and pickle juice, scraping down the sides of the mixing bowl. Stir in the pickle relish and pimentos. Refrigerate for at least one hour before serving.
ettuce, cucumber and Ginger Mayonnaise (recipe follows).
Garnish with additional
hestnuts, chopped walnuts and relish (I prefer the sweet pickle relish cubes). and shredded
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.
Place in bowl: cubed potatoes, chopped onion, diced celery and sliced radishes. Sprinkle with salt and pepper. Mix lightly with French Dressing. Chill in refrigerator. Remove bowl. Toss carefully with salad dressing and sweet pickle relish and mustard. Blend in hard cooked eggs, and minced parsley. Serve in bowl. Garnish with paprika. Serves 6.
Finely chop bell pepper, eggs and onion.
Add to finely smashed potatoes; stir until smooth.
Add the sweet pickle relish and the eggs.
Stir, adding salt, pepper and Season-All.
Makes enough for 10 servings.
Boil eggs 10 minutes.
Peel and slice in half lengthwise.
Put yellows in small bowl.
Place whites on serving dish.
With mashed yellows, add a little sweet pickle relish, chopped onion, salt, pepper and enough salad dressing to hold together.
Mix real good. Take egg whites and fill with yolk mixture.
Sprinkle a little paprika on top of each white for color.
Mix together the mayonnaise, sweet pickle relish, green onion, and red wine vinegar. For best results, refrigerate for 1 hour before serving.