Time 10m Yield 1 cup. Number Of Ingredients 6 Steps:
In a small bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving.
Time 8h35m Yield 48 Number Of Ingredients 3 Steps:
Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.
Number Of Ingredients 11 Steps:
Put the mayonnaise, salad cream and mustard into a medium mixing bowl, along with 2 teaspoons of vinegar from the jar of gherkins or pickles and mix well. Prepare the vegetable by peeling, cutting into thin batons and then dicing finely. They need to be small, but not so fine they don’t have any texture. Add the diced vegetables to the mayonnaise mixture, season with pepper and salt and mix well. Store in a jar in the fridge and use within 3 days.
Time 30m Yield 24 servings. Number Of Ingredients 8 Steps:
Arrange lettuce leaves on a serving platter; top with deli meats, rolled up if desired. Serve with hummus, cheese spread, breads and bagels.
Time 1h15m Yield 6 servings Number Of Ingredients 9 Steps:
Mash avocado with cream cheese spread until blended; spread evenly onto tortillas to within 1/2 inch of edges. Top avocado mixture with Muenster cheese, lettuce and turkey, overlapping edges of turkey slices as necessary to form 8x4-inch rectangle on top of each tortilla. Place tomatoes and cucumbers over turkey; drizzle with dressing. Roll up tortillas tightly. Wrap individually with plastic wrap. Refrigerate 1 hour. Cut each roll-up into 3 pieces to serve.
Time 20m Yield 6-8 sandwiches Number Of Ingredients 10 Steps:
Put beef and onion, celery, pickles and eggs through a meat grinder with the coarse plate, or mince the ingredients or process in a food processor until evenly chopped. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Chill until ready to serve. Serve as a spread for crackers or melba rounds for sandwiches. You can toast the bread, if desired, and then spread with a little butter or mayonnaise. Add lettuce leaves; spread a layer of the beef spread over the lettuce, then top with sliced red onion. Makes enough for 6 to 8 sandwiches. Will keep in the refrigerator 5 days in tightly sealed bowl w/lid.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 400°F. Place bread, cut side up, on baking sheet. Mix pesto and mayonnaise in small bowl; spread over both cut sides of bread. Arrange cheese on bottom half of bread. Bake bread halves until lightly toasted, about 10 minutes. Top cheese with meats, then peperoncini, onion, tomatoes, and arugula. Cover with top half of bread. Cut lengthwise in half, then crosswise into 6 sandwiches.
Time 21m Yield 1 1/2 pounds Number Of Ingredients 7 Steps:
Any type of lunch meat may be used for this spread. I use bologna, boiled ham or a combination of both. run meat through grinder with the fine blade, or use a food processor and process until very fine. Boil eggs in advance and allow to chill for at least 20 minutes. Combine mayonnaise (or Miracle Whip), relish, onion, salt, pepper and eggs. Stir in ground meat to combine. Chill for at least one hour prior to serving. (My mom tipped me off that the way that they were able to get the grocery store version of this dish to look so beautiful, pink and fresh is that they add beet juice to it! So I add a bit of red food coloring if I am serving it on a buffet so that it looks more appealing. Cooking time listed is chill time.
