These are an easy icebox pickle that are spicy and sweet and stays crisp. Why are they called Christmas pickles? Because they are bright green or red!!! I usually make green and red to liven up the holiday relish tray. I also make these pickles without the food coloring and they are a family favorite throughout the year. I found the recipe years ago in a local electric co-op magazine.
Everyone should try this southern treat just once! You can make 'em spicy by adding some hot sauce or using garlic pickles. Another recipe found on the www.ilovepickles.com site. Prep time includes refrigeration time.
Had a "saltine" similar to this one over the weekend at a Home Interior/BHG party. I had never had them before and was pleasantly surprised (Thanks Mrs. Monte!).
Well, everyone knows that I can't leave a recipe alone, so I came home and mixed up a box of my own.
You can mix and match your seasonings to suit your taste.
These are great for a party or just to keep on hand for snacking!
Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.
Nope, not a Minnesota Vikings fan, not even from the Midwest. This recipe was translated from a Norweigian magazine and is the creation of the Hotel Viking in Oslo, Norway. The cheese pairs very well with grapes. The butter enhances the blue cheese flavor.