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In this yummy salad, sliced and cooled potatoes are doused with a vinegar, sugar, and water bath and chilled for twelve hours. At the last moment, mayonnaise, celery seeds, and diced onion are folded in.
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A whole chicken is cut into pieces and marinated in vinegar, soy sauce, and pepper. The marinated chicken is then fried in garlic-infused fragrant hot oil.
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These tender and flavorful ribs are baked and basted for 3 hours in a delicious tangy sauce.
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Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
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Full of flavor but light on calories, this fresh herb salad can be used to top just about anything, from fish to meat to roasted vegetable dishes. Try it with our Silky Cauliflower Soup.
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Zippy pickled Brussels sprouts are a great accompaniment to any meal.
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This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings that jarred versions usually have. Use it as a stand-in for fresh corn in succotash or chowder. It's awesome on hot dogs, too.
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This is a unique and delicious spinach salad with Granny Smith apples, walnuts, and Cheddar cheese. One of our family's favorites!
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Looking for a lighter Thanksgiving leftover recipes? Try this turkey salad wrap instead of a heavy sandwich.
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I picked up this recipe from Germany, it is very simple and tasty. For a different taste, omit the gherkins and add 1/4 cup of chopped ham. The basic recipe is also delicious with boiled new potatoes instead of pasta.
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Barely cooked broccoli is tossed with soy sauce, vinegar, sesame oil and a bit of sugar. Sprinkle on pumpkin seeds for a bit of texture and bite. Wonderful cold or warm.
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Use this recipe as a last minute side dish. These lightly spiced pickled eggs are always a treat, especially served with breads and cheeses.