Recipes delicious enough to take center stage on your summer table.
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Aunt Viola’s Pickled Cukes
1 gallon cucumbers, sliced 1/4 inch thick
8 small onions, sliced thinly
2 green peppers, sliced thinly
1/2 cup salt
5 cups apple cider vinegar
5 cups sugar
2 teaspoons celery salt
2 teaspoons mustard seed
2 teaspoons turmeric
Mix cukes, onions, green peppers and salt in a large bowl. Leave at room temperature for 3 hours. Drain and cover with crushed ice for 30 minutes to chill. Drain again and divide between 4 1-quart glass jars. Bring to a boil vinegar, sugar, celery salt, mustard seed and turmeric and pour over cukes. Seal. Cukes will be ready to eat in as soon as 1 day. Refrigerate after opening.
Cole Slaw
1 medium-size head green cabbage, shredded
1/4 cup grated red cabbage
1/4 cup grated carrot
For the dressing:
1/2 cup Duke’s mayonnaise
3 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
2 tablespoons sugar
1 tablespoon salt
1/8 cup fresh dill, chopped
Mix cabbage and carrots in a large bowl. In another bowl, mix dressing ingredients well then pour over cabbage mixture. Refrigerate until serving.
Pimento Cheese Spread
1 pound sharp cheddar cheese, coarsely grated
1 pound white cheddar cheese, coarsely grated
1/2 pound Monterey Jack cheese, coarsely grated
1/2 cup Duke’s mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Texas Pete hot sauce
1 3-ounce jar pimento peppers, chopped
Combine all of the cheese in a large bowl. In a separate bowl, mix remaining ingredients well. Combine with cheese mixture. Refrigerate until serving.
Silver Queen Corn Salad
4 ears fresh corn
1 red bell pepper, medium diced
½ green bell pepper, medium diced
½ yellow bell pepper, medium diced
3 green onions, chopped
1 jalapeno pepper, seeded and minced
½ cup cilantro, chopped
2 tablespoons honey
2 ½ tablespoons fresh lime juice
salt and pepper to taste
Boil corn in salted water for 1 minute. Refresh in ice water to stop the cooking process. Dry and slice kernels off the cob. Add corn kernels and remaining ingredients to a bowl and mix well. If desired, add more honey, lime, salt and pepper to taste.
Deviled Eggs
12-15 eggs, hard-boiled
1/2 cup Duke’s mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons salt
pinch of sugar
sliced radishes, chives and paprika for garnish
Slice 12 of the hard-boiled eggs in half and remove yolks to a mixing bowl. Mix the yolks with all remaining ingredients in food processor (add 3 extra yolks to mixture, discarding the egg white). Place mixture in a pastry bag and pipe into each of the white halves. Garnish and serve.
