Ham Salad with Sweet Pickle Relish Ingredients: 1 1/2 cups cooked ham, rough chop 1/3 cup mayonnaise 1 Tbs yellow mustard 1 1/2 tsp Worcestershire sauce 1/2 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 cup sweet pickle relish (my recipe, click here) 2 Tbsp green onion, rough chop salt to taste as ham can be salty dash of hot sauce, optional Directions: In a food processor, pulse all the ingredients until a course texture forms. Scrape the sides of the bowl down and process until your desired smoothness. Transfer to a bowl and chill in refrigerator until ready to serve. Serve with crackers or crostini. Recipe Adapted from: Foster's Market Photos by: Diane Baker for Canning and Cooking at Home
0 Comments
Egg Salad Ingredients: for every 6 Eggs: 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt course ground black pepper Smoked Spanish paprika, sprinkled in, optional chopped green olives, optional Directions: Place eggs in a single layer in a saucepan and cover with enough cold water so that there's one inch of water above the eggs. Heat on high until water begins to boil, then turn the heat down to medium and cook for 15 minutes. Remove from heat and rinse under cold water continuously for 1 minute. Refrigerate overnight OR crack egg shells and carefully and peel under cool running water (if refrigerated overnight, no need to run under cold water - just crack & peel.) Add peeled hard-boiled eggs to a mixing bowl, I use a steak knife and fork to break up yolks and cut up egg whites. Add in mayonnaise, vinegar, mustard, salt, and pepper, and mix well, Sprinkle in paprika and chopped green olives, if preferred. Refrigerate and serve cold. Recipe & Photos by: Diane Baker for Canning and Cooking at Home |