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Results 11 - 20 of 33 for crunchy pickles
Combine all ingredients; blend well. Chill. Serve on lettuce cups or use for sandwiches. Yields 12 servings. *I buy the 2 cans of chicken ...
Mix all ingredients. Yields 8-10 servings.
Peel, quarter and boil potatoes until tender. Then, drain and refrigerate overnight or until they are cold. Using knife and/or vegetable ...
Mix chicken, celery, pickles and onion. Mix mayonnaise, salt, ... hours. Just before serving, stir in chow mein noodles. Garnish with celery leaves.
Remove dills from jar and cut into slices. Return slices to the jar, adding 1 1/2 cups sugar. Shake well several times and set until the ...
Mix together: 1 1/2 c. ... cider vinegar Slice pickles and pour off liquid. Put ... 2 weeks or longer. The longer they set the better they are.
Drain juice off pickles. Cut pickles in pieces ... over pickles in jar and seal. Cool and refrigerate. Best if left for a few days before eating.
Combine tuna, pickles, celery, pecans, and olives ... mayonnaise; mix well. Spoon into lettuce-lined salad plates. Garnish with additional olives.
Mix turkey, celery, pickles, onion in bowl. Mix ... Garnish with celery leaves. NOTE: A 5 to 6 pound turkey roasted and cut-up yields 12 cups.
Make a salad dressing in large bowl with mayonnaise, milk, mustard, and seasonings. Chop 2 of the eggs and cut remaining 2 into quarters ...
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