Chow Chow Relish

2cups finely chopped cabbage
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
1/2 cup finely chopped carrots
2 teaspoon Kosher coarse salt
1/3 cup brown sugar
1/4 cup white sugar1 Tablespoon mustard seeds

Combine all ingredients above and simmer until the vegetables are tender but not too soft. Adjust the quantities of sugar to your taste.
Yields 6 cups.

Green Tomatoe Chow Chow

4 cups onions, chopped
4 cups green tomatoes, diced
4 cups finely diced cabbage
6 red peppers, diced
12 green peppers, diced
1/2 cup salt
1 Tablespoon celery seed
2 Tablespoons dry mustard
1 1/2 teaspoons turmeric
4 1/2 cups sugar
4 cups cider vinegar
2 cups water

Combine onions, green tomatoes, cabbage, red peppers and green peppers. Add salt; let sit overnight. Drain in the morning.
Add celery seed, dry mustard, turmeric, sugar and cider vinegar to water; boil.
Add to drained ingredients. Place in a clean jar; seal.

Cucumber & Onion Relish

8 cups chopped onion
8 cups chopped cucumber
3 red or green peppers
1 cup of kosher coarse salt
1 cup of water

Mix together all the above ingredients in a large bowl. Let stand over night and drain in the morning. After draining add the following ingredients.

4 cups of vinegar
5 cups of white sugar
2 Tablespoons turmeric
2 Tablespoons corn starch
1/4 Tablespoon dry mustard
1/4 cup celery seed
1/4 cup mustard seed

Bring the mixture to a full boil and add green food coloring for color if you like and then pour into sterilized jars. It will keep for up to 2 years. Makes 12 500ml jars.

Vidalia Onion Relish

14 to 16 medium Vidalia onions
1/2 cup salt
1 quart apple cider vinegar
1 teaspoon turmeric
1 teaspoon pickling spice
1 teaspoon pimento, chopped
4 1/2 cups sugar

Grind enough Vidalia onions to yield 1 1/2 gallons.
Add 1/2 cup salt and let stand 30 minuts. Squeeze juice from onion mixture and discard.
To onions, add vinegar, spices, pimento and sugar. Bring to a boil; cook 30 minutes, stirring often.
Pack both onions and cooking liquid to cover in hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Wipe jar rims. Adjust lids.
Process 10 minutes in a boiling water bath. Makes 8 pints.

Nieman Marcus Spread

1-8 oz. jar mayonnaise
1 pound bacon, fried and crumbled
1 bunch green onions, finely sliced
1 1/2 cup finely shredded sharp cheddar cheese
1/2 cup almond slivers

Mix all the ingredients and serve with crackers or cut up celery, carrots etc.

Bacon & Cheese Log

1 pound bacon
1 (3 0z.) pkg. cream cheese softened
1/2 cup shredded cheddar cheese
3 Tablespoons pickle relish
1 Tablespoon milk
1/2 teaspoon dry mustard
1/3 cup snipped parsley

Cut strips of bacon crosswise into 1/2 inch pieces. Cook in a pan or microwave, remove to drain on paper towels.
Combine the cream cheese, cheddar, relish, milk and dry mustard.
Add the bacon and mix thoroughly.
Shape into an 8 inch cylinder log or ball. Roll it in parsley. Wrap the log or ball in waxed paper. Refrigerate 1 1/2 to 2 hours.
Serve with crackers.

Chopped Beef Cheese Ball

2 (8 ounce) pkgs. cream cheese
4 Tablespoons mayonnaise
2 (3 ounce) pkgs smoked beef-chopped
1/2 cup chopped pimento olives
4 teaspoons minced fresh onion
2 Tablespoons sherry wine-optional

Soak onions in wine, mix all other ingredients and form into a ball and chill.
Serve with crackers.

Chicken Nuggets

Preheat oven to 400 degrees

3 large chicken breasts
1/2 cup melted butter or margarine for dipping

Cut chicken breasts into bite size peices. Dip in butter and roll in crumb mixture below. Bake at 400 degrees for 15 minutes turning once.

Bread Crumb Mixture:
Mix Well
1/2 cup seasoned bread crumbs
1/4 cup parmesan cheese
1 teaspoon salt
2 teaspoons accent seasoning
1 teaspoon paprika

Fancy Meatballs

2 pounds ground beef
1 cup corn flakes-crumbled
2 eggs
2 Tablespoons soy sauce
1/3 cup parsley
1/2 teaspoon pepper
1/2 teaspoon garlic
1/3 cup catsup
2 Tablespoons minced onion

Sauce:
1 can (1 lb.) cranberry sauce
1-12 ounce bottle chili sauce
2 Tablespoons brown sugar

Mix hamburger mixture and form walnut size balls. Put them in a single layer in an oblong dish. Combine sauce mixture and heat until smooth. Pour over uncooked meatballs and bake at 350 degrees for 30 minutes.
Makes 45-60 meatballs depending on the size.

Bean Dip

1 can Cheddar Cheese Soup
1 can Refried Beans w/ Green Chilies
A few drops of Hot Sauce (if preferred)

Put ingredients together and cook over low heat or in a fondue dish. Serve with Nacho chips.

Taco Dip

Mash and spread in a circle- 2 medium or 1 large ripe avocado.
Mix together and spread on avocado- 1/3 pkg. taco seasoning mix and 1/2 of a small carton of sour cream.

Add the following in layers in the order given:
1 tomato, cut into small pieces
1 small onion, chopped very fine
1 small can chopped ripe olives
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese (plain)
Serve with plain tostados or doritos or any plain taco chip.

Rye Bread Dip

1 1/3 cup sour cream
2 teaspoons Beaumonde seasoning
2 teaspoons onion flakes
1 1/3 cup real mayonnaise
2 teaspoons dill seed
2 teaspoons parsley flakes

Mix together and let set over night in the refrigerator. Tear the center of the bread out forming a hollow in the bread. Tear this part into bite size pieces. Put the dill dip in a container into the whole when ready to serve.

Dill Dip for Rye Bread

8 ounces sour cream
1 cup real mayonnaise
1/2 teaspoon Beaumonde seasoning
1 Tablespoon grated onion
2 Tablespoons dill seed
1 package corned beef, chopped
1 pound loaf round rye bread

Combine together the first 6 ingredients at least one hour or longer. Tear the center of the bread out forming a hollow in the bread. Tear this part into bite size pieces. Put the dill dip in a container the size of the hole in the bread and set the container into the whole when ready to serve. The dip in the container eliminates the bread from getting soggy.