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This easy to make relish is a colorful, flavorful topping at any summer cookout.
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Use this recipe to make prime rib roast the easy way. Tastes delicious with just garlic and mustard.
Ingredients: rib roast, cloves, dijon mustard
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.
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An adaptation of the classic mix of herbs and spices.
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Thin, thin cucumbers are doused with sugar, water, vinegar, celery seed and onion, and chilled for an hour or so. Great as a salad or as open face sandwiches on pumpernickel bread.
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This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.
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The sauce is good on just about anything from pork, chicken, and seafood.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Lemon is the perfect food and in this chopped and marinated cucumber dish, it adds just the right touch. After everything is measured and stirred, the cucumbers are chilled, and four hours later, spooned onto waiting plates.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
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Vibrant and fruity, this dressing requires no whisking, drizzling, or machinery of any kind--just a jar with a lid. This "make and shake" method should be used only if you are going to eat your salad right away.