Summer Sides

Recipes delicious enough to take center stage on your summer table.

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.

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