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Results 101 - 110 of 705 for sweet mixed pickles
101. CORN BREAD SALAD
Crumble cornbread in 9 x 13 pan. Top with mixed vegetables, bacon and pickles. Top with dressing. Can be made ahead and kept in the refrigerator.
102. MOLDED GARDEN SALAD
Dissolve salt and gelatin in boiling water. Add vinegar and cool. Blend in sour cream. Fold in vegetables and pickle. Pour in mold and ...
103. GREEN TOMATO RELISH
Cut or grind coarsely all vegetables, except the carrots, and put in salt water brine overnight. (Brine - use 1/4 cup salt to 1 quart ...
104. SALSA SAUCE
Makes 3 gallons of raw mixture. Mix together and cook down, skimming ... thickens. Pour into hot pint jars and cold pack 15 minutes. Makes 6 pints.
105. MACARONI SALAD
Toss macaroni, meat, vegetables, pickles and eggs. Blend mayonnaise, pickle ... mixture and toss; mix well. Add salt and refrigerate. ... before serving. Serves 8.
Chop celery finely, drain tuna and pickles. Mix well and add mayonnaise. Spread ... cinnamon pickles, pimento cheese sandwiches or cheese toast.
107. CORN BREAD SALAD
Combine corn bread mix, egg, and milk; stir ... green pepper, onion, pickles, and bacon; toss gently. ... and chill 2 hours. Yield: 8 servings.
108. CORN BREAD SALAD
Bake corn bread according to box directions. Cut into cubes. Add remaining ingredients. Mix and serve cold. We use as a main dish.
109. BOLOGNA QUICHE
Place bologna slices in muffin tins to form cups. Blending remaining ingredients. Pour into bologna cups. Bake at 400 degrees for 20-25 ...
110. CORN BREAD SALAD
While corn bread is baking, chop up vegetables (keep separated). Fry bacon crisp and drain well. When corn bread is cool enough to handle, ...
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